Fancy Chicken Salad

Planning a baby shower or brunch OR are you sick of the same old thing for lunch?! Well, this is your ticket, my friend! This chicken salad has got it all: sweet, salty, spicy and crunchy! Its my version of chicken salad veronique and its one of the easiest and yummiest things I’ve made in a long time….so good in fact that I just finished the last of it as I typed that last sentence. (A great midnight snack too!) Only a few extra ingredients are needed to take your old boring chicken salad to something fabulous (that you may or may not become addicted to……um…no comment)
Anyways, you can serve it in mini croissants, dip some crackers in it or have it on bread. Its great any way you eat it and guests are sure to love it too! Give it a whirl and make your next lunch a little more exciting and enjoyable! Enjoy!
Fancy Chicken Salad
Yield: 2 very hungry adults
2 large precooked chicken breasts (boiled or roasted)
1/4 cup chopped onion
1/3 cup chopped celery
1/3 cup red seedless grapes, halved
1/3 cup roasted raw cashews
1/4 cup chopped flat leaf parsley
1/2 cup mayonnaise (use a good quality brand!)
1 tablespoon white vinegar
2 tablespoons granulated sugar
salt & pepper
Cut chicken breasts into bite sized cubes. In large bowl, combine chicken, onion, celery, grapes, cashews and parsley. In small bowl or measuring cup, whisk together mayonnaise, vinegar, sugar, salt and pepper. Pour dressing over chicken and toss to coat. You’re done! Eat it how you like it! On bread, with crackers or plain!
TIPS for this recipe:
-I find the flavor more appealing once the chicken salad has been ‘marinating’ for an hour or more. Also, the sugar doesn’t dissolve immediately in the dressing, so its best to let the ingredients hang out a little (like 5-ish minutes) so the sugar can dissolve.
-The parsley is a nice light pleasant flavor that I like, so please don’t leave it out. It makes a world of difference (in my opinion 🙂 )
-Because this is meant to be eaten cold, use cold products-meaning: don’t use hot, freshly cooked chicken. Cool it down first before you use it. (It helps prevent bacteria from growing) As a rule, don’t let anything mayonnaise-based sit out (outside, on the counter, etc.) for longer than 3 hours!

Read more of our favorites


1 Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

  1. This is, almost, the exact recipe I use. However, my son prefers that I chop the chicken. So, I lightly chop it in a food processor. It makes it a little easier to fit into a bun or make a sandwich with. Also, I swap the cashews with pecans. Either would be great. Other than those two changes, this is a GREAT recipe. It’s always a big hit. P.S. I do the same thing with turkey when I have it left over after Thanksgiving. It’s great having one recipe and being able to use two different meats. I encourage you to give this recipe a try…I’m sure you’ll love it!