California Chicken Salad
A simple California-style chicken salad with grapes and pecans, tossed in mayo. Serve chilled or spooned into croissants for sandwiches.
Servings: 4 servings
Ingredients
Ingredients
- 3 cupschickencooked and cubed or shredded
- 1/4 cupdiced celery
- 1 cuphalved red grapes
- 1/3 cupchopped pecans
- 3/4 cupreal Mayo
- Salt and Black Pepper
- 4 Croissantsfor serving optional
Instructions
Instructions
- Place 3 cups cooked chicken (cubed or shredded) in a large mixing bowl.
- Add ¼ cup diced celery, 1 cup halved red grapes, and ⅓ cup chopped pecans to the bowl.
- Add ¾ cup real Mayo. Gently fold the ingredients with a large spoon or spatula until evenly coated.
- Season with salt and black pepper to taste; mix briefly and taste, adjusting seasoning if desired.
- Cover the bowl and refrigerate until ready to serve, or serve immediately.
- To serve on croissants (optional): split 4 croissants and divide the salad evenly among them, or serve the salad in a serving bowl.
Equipment
- Large Mixing Bowl
- Spoon or Spatula
- refrigerator (optional)
Notes
Sandwiches:Chicken salad is aclassic sandwich filling. Spread the chicken salad on bread or wrapped in a bed of greens.
Appetizers:Chicken salad can also be served as an appetizer. Try filling celery sticks, cucumber rounds, or pita bread cups with chicken salad.
Main course:Chicken salad can also be served as a main course. Try serving it in lettuce wraps or on a bed of rice or quinoa.
Toppings:Chicken salad can also be used as a topping for other dishes. Try adding it to a salad or using it as a topping for a baked potato.
Appetizers:Chicken salad can also be served as an appetizer. Try filling celery sticks, cucumber rounds, or pita bread cups with chicken salad.
Main course:Chicken salad can also be served as a main course. Try serving it in lettuce wraps or on a bed of rice or quinoa.
Toppings:Chicken salad can also be used as a topping for other dishes. Try adding it to a salad or using it as a topping for a baked potato.