Wednesday, July 24, 2013

What's Cookin' Wednesday ~ Tea Party Chicken Salad

Each third Sunday of the month we host a tea party for our Embroidery Club. This month Kathy did a red, white and blue theme and served some yummy Chicken Salad sandwiches. Here is the recipe:

Yummy Chicken Salad!

  • 1 cup mayonnaise
  • Salt and freshly ground pepper, to taste
  • 2 pounds boneless, skinless cooked chicken breasts (you may use canned chicken)
  • 3/4 cup pecan pieces, toasted
  • 2 cups red seedless grapes
  • 3 stalks celery, thinly sliced  
If you cook your chicken breast, put the chicken in the fridge to chill, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and mayo. It's that easy. Kathy serve the chicken salad on ciabatta rolls, but any bread you like will do! Enjoy!

Happy stitching and may your bobbin always be full! 

1 comment:

  1. I have been making a salad a lot like this one except mine has 1/2 Cool Whip added to the mayo. It is what I call my "Go to salad' when I have left over roasted chicken from Costco. I could eat it every day all week long!


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