Monday, November 16, 2015

Gerald's Favorite Chicken Salad

Gerald has never eaten at a Chicken Salad Chick, and I'm pretty sure he never will. Just sayin'. But - he absolutley loves my chicken salad and asks for it all the time. The "salad" part is kind of a misnomer - it sure ain't healthy with all that mayo - but it does have fruit in it! Oh well - we don't eat it every day, but man, I think I could...

It was my turn recently to host my Stampin' Up Club. This just means that I provide dinner and help our representative to clean up after we're done. It wasn't at my house - we meet at a church in Montgomery - so I was able to put a little more effort into the food since I wasn't decorating. And cleaning. You get it!

I made chicken salad, homemade French onion dip, Mama's best pickles and pecan bars. It tasted as yummy as it looks!

I used the brown craft paper baskets I ordered for Jewell's birthday party and took plastic utensils and paper napkins. Easy set-up and virtually no clean up!

This week, I'll share the recipes. Today - the chicken salad.

Gerald's Favorite Chicken Salad

1 whole roasted chicken
red grapes
Granny Smith apple
diced celery
toasted pecans or walnuts
lemon juice
salt and pepper

In order to keep things simple, I was going to use a Rotisserie chicken, but when I stopped at Winn Dixie on the way home from church that Wednesday night, they were all gone. So - I picked up a whole chicken to cook myself. It really wasn't hard, and in the long run, it was so much better!

I let it thaw in the fridge overnight, then the next morning, I removed the innards, patted it dry with paper towels, and rubbed it with a tablespoon or so of EVOO. Then I liberally seasoned it with salt, pepper, garlic powder, onion powder, dried thyme and dried rosemary. Then I baked it for about an hour and fifteen minutes at 350, until the internal temp was at least 180 degrees. 

I set it aside to cool while I prepared my other ingredients.

Y'all - the skin on this chicken was so crispy! But we don't want crispy chicken skin in our chicken salad, so I removed it...and took care of it...if you know what I mean!

Once the chicken is cool, pick the meat from the chicken and shred.

I like the mixed textures of shredded chicken and diced fruit.

Cut grapes in half or even quarters, depending on the size. Dice apple and toss with lemon juice. Finely dice the celery. I like to add some of the leaves from the celery tops. Toast raw pecans in microwave for about two minutes, stirring every 30 seconds

Mix together and add mayo to desired consistency. Salt and pepper to taste. Just before serving, add a tablespoon or so of mayo and stir well. 

Serve on croissants, sandwich bread or in lettuce cups.

I didn't put exact measurements in the ingredient list because you can add as much or as little as you like!

I'm so glad you stopped by my neck of the woods!
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  1. I have a recipe very similar to this but I use pineapple instead of granny smith's. I don't like celery so none of that either! ;) It looks really good and makes me want to make some tomorrow!!! Lisa

    1. I think I would LOVE the pineapple! I don't love celery either, but I miss it when it's not there. It almost gives it a peppery taste. I chop it pretty finely. Thanks for the comment!