Or maybe I should say “grape salad.” I like to have a lot of grapes in my chicken salad. They add such great flavor and texture, so I just think there is no such thing as too many grapes. What is not to love about that exciting burst of sweet juice when biting into a grape? Really, aren’t grapes lovely?
So, I think this is hands down the best chicken salad I have ever tasted. There are a lot of varieties out there, and I just don’t go for those pureed chicken ones that are really wet. No way. I want to bite into the chicken and chew it, not suck it down a straw. Nothing mushy with this recipe, just great taste and texture, which is why this is my favorite summertime lunch, served up with some wheat crackers. This packs well, so it is perfect for a lovely picnic. I also usually include it in my arsenal of road trip food.
Chicken Salad Recipe makes about 3 servings
adapted from my mom’s family cookbook Secret Ingredients
1 pound boneless skinless chicken breasts
2 tablespoons Miracle Whip
20-25 seedless red grapes, cut in half
1 small sweet apple, peeled and diced (I use honey crisp or pink lady.)
2 teaspoons poppy seeds
3-4 tablespoons crumbled pecans, optional
- Boil chicken until it reaches 170 degrees.
- Drain and run cold water over it to cool.
- Once chicken is cool, cut into small pieces.
- Add remaining ingredients to chicken and combine thoroughly.
- Chill in refrigerator before serving.