It’s my favorite, and I made it today for me, mama and Ben at lunch. There are many many varieties of chicken salad out there, but I just so happen to make the very best (and easiest) one. The recipe was given to me by my dear friend Annalee, and every time one of us makes it we go on and on to the other about how delicious it was. SO, today I’m going to post it here for all you readers who, like us, simply will not tolerate boiled eggs in your chicken salad:
(1) cooked rotisserie chicken from your local grocery store or deli
(2) stalks of celery
(1/2 lb.) of red seedless grapes (the more, the better actually)
(2 cups) of chopped pecans
(1 cup) of Blue Plate mayonnaise
(1 tablespoon) of melted butter (optional)
cheese cubes (cheddar, havarti, edam or colby work best)
Wheat Thins or croissants
Turn on the oven broiler to 450 degrees. After the chicken has been cooled in the refrigerator, remove the skin. Pick off all the meat without fat that you can, and tear into tiny pieces. Chop the celery as finely as possible, dump onto the chicken. Quarter the grapes, dump in. Spread the chopped pecans on a baking sheet in an even layer, and if you’d like, drizzle on the melted butter. Salt the pecans then broil them for about 5-6 minutes (Watch VERY closely and DON’T LET THEM BURN! A perfectly toasted pecan is the magic ingredient!) Dump the pecans in, add the mayo, salt to taste, then mix well with a big spoon. Let it chill in the fridge a while then enjoy with Wheat Thins and cheese cubes or on a croissant. You’ll thank me.
This should yield about 6 servings, though you really should not trust my measurements (especially on that mayo… just use enough so that there’s a light coating throughout the salad).
Please note: if abused, this recipe will make you fat.