Chicken salad makes a lovely make-ahead lunch served in lettuce cups, with crackers or on toast, but in warmer weather it also makes a great no-cook dinner. This version from The Local Moms Network food contributors Habitual Hostess can be made with rotisserie chicken or leftover chicken breast, to take it from easy to effortless!
Fancy Lady Chicken Salad
This recipe is for a crowd. It makes about 12 cups, feeding about 24 on lettuce cups for a shower. It can easily be cut in half.
4 bone- in, skin on split chicken breasts, OR the meat from two rotisserie chickens, shredded (about 8 cups)
1 1/3 cup Mayonnaise
1 Tablespoon Dijon mustard
1/4 cup fresh squeezed lemon juice
2 teaspoons Kosher Salt
1 teaspoon fresh ground pepper
2 ribs celery, diced (about 1.5 cups)
2 cups of grapes, halved
4 scallions, minced
2/3 cup chopped pecans
1/3 cup finely chopped parsley
1/4 cup finely chopped chives
1. If cooking your own chicken breasts, preheat the oven to 350 degrees. Place chicken breast on a baking sheet. Pat skin dry with a paper towel. Generously salt and pepper the skin of the chicken. 2. Bake for 30-40 minutes until thermometer registers 165 degrees. Once cool enough to handle remove the bones and skin and shred the meat.
3. Toast pecans in a skillet over low heat for 2-3 minutes, tossing frequently.
4. Whisk together the mayonnaise, Dijon, lemon juice, the salt and pepper and toss it with the shredded chicken. Add celery, grapes, scallions, pecans, parsley and chives and toss. Let sit in fridge for at least one hour to let flavors combine.