A few years ago, I discovered something: I love chicken salad in the summer. I could eat it all the time. It's so fresh and cool, yet it's satisfying. Pair it with a large glass of iced tea, and I'm a happy girl.
There are so many ways to eat it, too. On a sandwich or over a salad are the ways I like it best, but why not spread it on crackers? Why not stuff some celery with it?
I have to say, also, that my favorite chicken salads include red grapes and pecans. I love the sweetness of the grapes and the crunch and the flavor of the pecans. And I also think of those two ingredients as very Texan additions to chicken salad.
So when I went to make some of my favorite summertime treat today, I was sure to include grapes and pecans. I also added just a bit of apple cider vinegar; I noticed that this was an ingredient in Trader Joe's chicken salad and really liked the way it added both a little tang and a little sweetness, so I added a bit to my recipe, and it came out well. I also prefer to use shallots rather than green or red onions because they're milder. I'm going to serve my chicken salad both with salad greens & poppyseed dressing and with some homemade bread so that my dinner guest tonight will have an option of how she'd like to eat it. And I think I'll also have some thinly sliced apples, which I think would go well in either a salad or a sandwich.
I thought I'd go ahead and post my recipe, but there are probably a myriad of variations. In fact, I'd consider my version a work in progress; I'm sure it could use some tweaking. If you are a chicken salad aficionado, what do you like in it? How would you do it differently? (I could go for a little more mayo, myself, if I weren't more waistline-conscious.) Anyway, enjoy!
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Chicken Salad with Grapes2-1/2 lbs. white meat chicken, cooked and shredded
1-1/2 stalks celery, diced
2 cups red grapes, halved
3/4 cup pecan pieces, toasted
1-1/2 tablespoons shallot, minced
3/4 cup mayonnaise
1 teaspoon apple cider vinegar
1/4 teaspoon salt
In a large mixing bowl, combine the chicken, celery, grapes, and pecans. In a small mixing bowl, whisk together the shallot, mayonnaise, vinegar, and salt. Pour the mayo mixture over the chicken mixture and stir to coat. Refrigerate until ready to serve.
Enjoy!