This chicken salad is filled with toasted pecan, sweet grapes and crunchy celery.
Course lunch
Cuisine American
Keyword chicken salad
Servings 6
Author dez the bakist
Ingredients
3cupscooked chicken, chopped
1/2cupmayo
1 tspblack pepper
1/2 tsp salt (add more to taste)
2 celery stalks, chopped
1 cuppecans, toasted and chopped
1cupred grapes, cut in half
1/4cupfresh parsley, chopped
Instructions
This salad is pretty basic. I like to start with mixing the mayo, pepper and salt with the chicken to get that coated and make sure I don't need anymore.
After that, I add the celery, pecans and parsley and stir till combined. Test your seasoning at this time and add more salt or pepper as needed.
Finish with adding grapes last and give a couple stirs to distribute them through the salad.
Now you can eat it as is, top a green salad with some or make a wrap or sandwich.
Store in refrigerator in a sealed jar or container.
Notes
This salad will last for about 5 days in the refrigerator