My Crew really enjoys this simple version of a gourmet chicken salad.
I tried it once as a fresh alternative to the old out of date pickle, onion and celery salt version. I was surprised by the positive (and that’s putting mildly!) reaction that I got from my guys! It is not at all difficult to do, the prep time for this is a bit time consuming, but most of it can be done earlier the same day, or perhaps the night before.
Make sure you have:
4-6 Boneless, Skinless Chicken Breasts (Frozen is just as good as fresh)
3 teaspoons Salt
Fresh Ground Pepper
Old Bay Seasoning (for light cover to chicken)
1 Large Gala Apple, (Sliced small and thin to taste) *These are our favorite, but Granny Smith apples lend a tangy bite!*
25 or so Red Grapes (cut into halves or quarters)
1 Stalk of fresh Celery (sliced as thin as desired)
1 4 oz package of chopped pecans or pecan pieces (you can also chop pecan halves to your taste)
1/2 cup Mayo (More if you like a creamier salad)
Place washed chicken breasts in baking pan and season each side with 2 of the teaspoons of salt, pepper, and Old Bay Seasoning. (in the words of the Great Emeril Lagasse, “who likes on sided tasting food?”) Place pan uncovered into 400-degree oven and bake for 20 minutes, then turn and back for another 10 or until chicken is cooked through. Remove from the oven and place on a plate and set aside to cool. (10 minutes)
The chicken should be cool enough to cut into 1/2-1″ slices
Next, peel and slice your apple, celery, grapes, and if need be pecans.
In a large mixing bowl, add chicken and all chopped ingredients, and mix thoroughly. Once this is done, add mayo, and last teaspoon of salt, more pepper for taste and mix again until blended and creamy.
Serve on whole wheat bread for a tasty sandwich, or on a lettuce leaf garnished with fresh parsley for a wonderfully light meal!