Chicken Salad with Grapes and Pecans (The Best!)
Okay, normally chicken salad is nothing to write home about, amiright?
But this one is sooo good, and I wanted to share just in case you don’t have a favorite recipe for chicken salad and you’re looking for THE ONE.
Why is this one our fave? It combines savory & sweet. Chewy & crunchy. It has a ton of good stuff in it. And, you can customize it for yourself if you don’t have the same ingredients on hand.
This makes a fairly large batch. Enough for several wraps and sandwiches, or crackers, however you like. I prefer mine on sourdough bread, while hubby likes his in a wrap.
Keep in mind that besides the chicken, most ingredients listed below are optional, and added to taste. If you don’t like mayo, then don’t use it. Don’t have bell peppers? Omit. It’s easy peasy. Cook your chicken & flavor it with salt or a favorite seasoning and then chop it to bits. Throw it in a big mixing bowl, and have fun with the rest!
Ingredients:
- 6 chicken tenders, cooked and then chopped in a food processor
- mayo-I probably use 1/2 to 3/4 cup
- sweet relish, 1-3 tbsp
- chopped purple or yellow onion, about 1/2 cup
- 1 roasted green bell pepper
- finely diced celery, about 1/4 cup
- purple grapes, chopped in half- about 1/2 cup to 3/4 cup
- dried cranberries-about 2 tbsp
- chopped roasted pecans, about 1/4 cup
- chopped green onion, 2 tbsp
- 1 can of water chestnuts, chopped
- yellow curry powder-to taste
Can be served immediately (which I think you should definitely do!) or cover and chill in fridge for later.
Chicken Salad with Grapes and Pecans (The Best!)
Ingredients
- 6 chicken tenders, cooked and chopped or shredded
- 1 large green bell pepper, roasted
- 1/2 cup chopped purple or yellow onion
- 2 tbsp chopped green onion
- 1/4 cup finely diced celery
- 1/2 – 3/4 cup purple grapes, chopped in half
- 1/4 cup chopped roasted pecans about 1/4 cup
- 1 can water chestnuts, chopped
- 2 tbsp dried cranberries
- 1/2 – 3/4 cup mayo
- 1-3 tbsp sweet relish
- 1/2 – 1 yellow curry powder (or to taste)
- salt & pepper, to taste
Instructions
- Preheat oven to 450° F. Place bell peppers on a lined baking tray, and bake for 30-40 minutes or until nicely charred (not burnt) and soft. You can leave them whole or cut them in half before roasting. Once they're done, remove from oven and set aside to cool, then chop. Then add to your large mixing bowl.
- Heat oil in a skillet over medium heat. Cook chicken tenders until meat is no longer pink throughout, around 10 minutes. Set aside to cool, and then chop. Add to your large mixing bowl.
- Add pecans to a small baking tray under the broiler for 1-3 minutes or until lightly toasted. Watch them closely! Pecans burn easily and can ruin fast. Once the pecans have cooled, add them to the bowl.
- Chop yellow or purple onion, green onion, celery, and water chestnuts. Add to the bowl.
- Mix everything together that's in the bowl so far. Add in cranberries, mayo, relish, and season with curry powder, salt and pepper to taste. Enjoy!
