Chicken Salad

I am a self admitted Chicken Salad Snob. I can’t be the only one, right? This is a recipe I’ve worked on over the years to hit all the right notes. There’s a touch of sweetness, a good bit of crunch, and a perfect creaminess to make this girl very happy. I hope you will give it a try!

To a sauce pan add:

4 cups Water 2 tsp. Salt

1/2 tsp. Pepper 1 tsp. Garlic Powder

1 tsp. Thyme 2 tsp. Dried Diced Onions

1 Bay Leaf 1 tsp. Parsley

1 clove Garlic, smashed

Cover pan and place over med-high heat for about 15 minutes; until it is simmering and just beginning to boil.

• After 15 minutes, Add:

3 Boneless, Skinless Chicken Breasts

Return to a boil, then cover and simmer over low heat for 15-20 minutes, or until done.

• While chicken is cooking begin preparing your add-ins:

1/4 of a sweet Onion, finely diced 1 stalk Celery, finely diced

1-1/2 cups grapes, quartered 1/4 cup Pecan pieces

Place add-ins into a large bowl. Once chicken is cooked, dice into 1/4” pieces and add to bowl. Top with:

4 Tbsp Mayonnaise, heaping

Stir gently to combine and adjust salt/pepper as needed. Enjoy!