What I like about chicken salad is that you can serve it a few different ways. I like to just eat mine spread on a few crackers, while some of the ladies that came over put theirs on sandwich bread and crescents that I had there. Either of those options are really good as well. Recently I have started mixing a scoop in with my fresh green garden salad. That’s a different taste, but also very good. Try them all and see what one you like the best!
Check out what they are saying about this recipe over at Group Recipes:
“My husband love this kind of salad, if i am too lazy to cook i fix this on a sandwich he’ll be a happy man.”
Everyone at my table is happy when I set this out!
Ingredients
1/2 C. Duke’s mayonnaise
1/4 tsp. Morton salt
1/4 tsp. poultry seasoning
1/4 tsp. McCormick’s garlic salt
1 Tbs. lemon juice
2 1/4 C.shredded, cooked chicken breast meat
1/2 C. finely chopped celery
1/2 C. finely chopped onion
1 C. halved green grapes (optional)
Instructions
In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, garlic salt and lemon juice.
In a large bowl, mix together the chicken, celery, onion, and grapes if using.
Add the mayonnaise mixture, and stir to coat.
Chill until serving.
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Quick Tip: Cranberries could be used in place of the grapes.
Thanks again to Group Recipes for this classic recipe.
