I like chicken salad. I especially like it when it’s got some fruit and crunch. I make this often when I have leftover chicken or turkey. Now you could use canned chicken for this, but call me crazy, I prefer actual chicken. It’s cheaper, and it tastes better, and it’s not loaded with extra sodium and preservatives. Not much of a contest there. If I don’t have leftovers from the night before, I usually buy a rotisserie chicken. In a taste test with a can, the bird is going to win every time.
Fresh & Crunchy Chicken Salad
2-3 cups shredded chicken (or turkey)
2-3 stalks celery, sliced
1 cup grapes, halved
1/2 cup walnuts, chopped (optional)
1/2 -1 cup mayonnaise
1 tbsp. dijon mustard
1 tsp. red wine vinegar
Salt & pepper
Shred chicken, and add chopped celery, grapes and walnuts to bowl.
Add mayo, starting with 1/2 cup. You can add more if you like it more creamy. I just like to add enough where everything is moistened but not too mayonnaisy. Add other ingredients and mix well. Adjust seasonings and add more mayo if needed.
Serve in pitas or on a bed of greens. Or if you want to get fancy you can fill a half pepper or tomato with it. Or just eat it with a fork.