Best Ever Chicken Salad
Do you ever have one of those hankerings for something light and fresh? Not a heavy piece of meat, but rather something light with a sweet kick but something that’s equally filling? I do, and when it happens, I reach for the best ever chicken salad recipe. And, I guarantee you, this one is it!
I first had this recipe when I was in my late teens and we would head south to visit family. My stepmom always had a fresh batch of it in her fridge and I ate it every single day I was there, therefore I always think of the south when I make this recipe. It’s moist, a bit crunchy from the walnuts, a bit sweet and juicy from the grapes and just all around great and even better the next (and third day) . . . if you have any left. If you don’t like walnuts, I recommend switching to pecans instead.
*** TIP: To easily shred chicken, cook it in the crockpot on low for 4 hours or until cooked and shred, with the juices in a bowl with a hand mixer (I have this one and it hasn’t failed me yet!). For the walnuts, you can buy them chopped or put them in a baggie and roll over with a rolling pin).
I also love this salad for the sheer fact that you can make a whole batch in less than 10 minutes and it has only 5 ingredients. It’s versatile, too! Serve it on croissants, or with Triscuit crackers as a dip, which is my personal favorite as I can have a bite here and there.
This is a great chicken salad recipe to have on hand at the beach, or if you’re having guests over. Since chicken is the main ingredient, it’s heavy, but the grapes and walnuts make it light tasting too.
Chicken Salad Recipes for Sandwiches
To make a chicken salad sandwich, bake up some croissants, or pick some up that are already baked from your local grocery. I have to admit, there is something awesome about bakery croissants . . .
Please let me know what you think of it! I’d love to let my stepmom know!
Best Ever Chicken Salad
Ingredients
- 3 cups cooked shredded chicken
- 1/3-1/2 cup mayonnaise
- 10 grapes cut in half
- 2/3 c. walnuts chopped
- 2 tsp dijon mustard
- * salt & pepper to taste
- ** serve with Triscuits or on croissants
Instructions
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Mix all ingredients in bowl and let sit in the refrigerator for atleast 2 hours.
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Enjoy with Triscuits, on a croissant roll or with Wheat Thins.