Although I did many Versions of the chicken salad over the years and often a “kitchen sinks” approach for its ingredients. This uncomplicated version deserves a permanent place in my sandwich rotation.
It is very similar to my partner’s favorite chicken salad from a now closed restaurant in which she worked before a life. It also resembles a version that I loved from a lunch point that I grew up on. Our mutual history makes it a household favorite.
It is So Simple, and the grapes make it definitely cute and refreshing – perfect for the warm summer months, but also well in every season.
Simply recipes / Mark Beah
Key ingredients
- The chicken: This recipe is based on meat from a rotisserie chicken with very roasted or grocery store, but you can use leftovers of any kind. If I don’t get a rotisserie chicken or my own brew, I will always choose juicy chicken legs over the breasts.
- The Mayo: If I don’t do my own, I love to use Dukes mayonnaise. It is thicker and tastier than other options bought in the store, and I find it a better folder for cold salads like this. If you don’t use Duke, you should add your Mayo 1/8 teaspoon of peppers to imitate part of its unique taste.
- The mustard: Dijon is my personal preference here, but if you like a stricter brown or tanger yellow mustard, you are welcome to replace yourself.
Operate suggestions
My partner prefers this chicken salad, which is served in a Pita bag with a little Bibb salad -as it was served in the restaurant, in which she first bumped into chicken salad with grapes. I love it on a croissant, but you can use any vehicle that your heart wishes.
Simply recipes / Mark Beah
How to make my chicken salad with grapes
For four to six portions you need:
- 5 cups of crushed chicken (from 1 rotisserie chicken or other remnants)
- 2 cups of grapes, long -distance length
- 2 stables celery, well chopped
- 2/3 cup of mayonnaise
- 2 tablespoons of dijon mustard
- 4 teaspoons of lemon juice
- 1 teaspoon of kosher salt and more to taste
- 3/4 teaspoons of freshly ground black pepper and more to taste
Combine in a large bowl chicken, grapes, celery, mayonnaise, mustard, lemon juice, salt and pepper. To meet well. Try the salad and add more salt and pepper as required and then serve it as desired.
Store the remains in an airtight container in the refrigerator for up to 3 days.
Simply recipes / Mark Beah
