 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I saw a recipe for this chicken salad, tweaked it, and made it my way Ingredients:
1 1/2 pounds skin-on, bone-in chicken breasts |
3/4 finely chopped celery |
1/4 cup finely chopped sweet onion |
4 scallions, thinly sliced |
3/4 cup halved green grapes |
1/4 cup chopped walnuts |
1/4 cup chopped fresh tarragon |
1/3 cup mayonnaise |
salt & pepper, to taste |
Directions:
1. Heat grill. Salt and pepper chicken breasts. Grill about 20-30 minutes until skin is crisp and meat is no longer pink, set aside.
2. Meanwhile, in a large bowl, add chopped celery, onion, scallions and grapes. Combine.
3. When chicken is cool enough to handle, peel off skin, remove meat from bone and chop into 1 inch cubes. Add to celery mixture.
4. Add mayonnaise and stir to coat evenly. Add tarragon and walnuts and gently toss once again.
|
|