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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Whole Foods bugged me when they seriously raised the price of this already pricey chicken salad...so I've been really working on the recipe for awhile...determined to not have to make a special trip for the best chicken salad ever! I think I'm pretty close, sub out pecans for walnuts and you'll nail it right on the head. One tip on making the chicken for chicken salad. I don't like boiled chicken-too blah. I like to cook a whole chicken in the romertoff and slough off the liquid for my chicken stock for the week, then pull off all the meat. I'll use 1/2 the meat for the chicken salad and the other 1/2 for my fabulous tortilla soup.The chicken is much tastier, cheaper, plus you have three meals in one. Ingredients:
2/3 cup mayonnaise |
1 1/2 tablespoons apple cider vinegar |
1/2 teaspoon salt |
2 cups diced chicken |
1 1/2 cups green grapes or 1 1/2 cups red grapes |
2 teaspoons poppy seeds |
1 1/2 cups celery |
1 cup chopped walnuts |
Directions:
1. I put everything in a big bowl and use 2 big spoons to toss .
2. Cover and Refrigerate.
3. Good for up to a week.
4. Enjoy!
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