So apparently today is National Sandwich Day so the fact that I was already planning to post a recipe for the MOST DIVINE chicken salad under the sun is simply a coincidence. A wonderful coincidence, but anyway…this chicken salad is heavenly. I have made it twice in the past 4 days and both batches disappeared in less than 24 hours. This stuff is magnificent. Poor Big Daddy, yesterday he calls me after an appointment and says “I think I have my mind set on one of those chicken salad sandwiches”. I had to say “babe sorry, there is no more”. The disappoint in his voice was pitiful but he forged ahead and I promised him I would make more. And I did. And now it is all gone again. So just in case I have any fellow chicken salad lovers out there, I figured I would make this hump day/National Sandwich Day an extra special one. Ya’ll ready for this? Yeah I figured.
So pretty, don’t you think?
Southern Chicken Salad (adapted from Debbie Lawrence @ http://drmommyonline.com)
Prep time 10 minutes
2 tablespoons lemon juice
1/2 cup Duke’s mayonaisse (she didn’t specify this…that is mine because its the best! But feel free to use whatever kind you want)
1 teaspoon kosher salt
3 1/2 cups diced, roasted, or boiled chicken
1 cup finely diced celery
1/3 cup chopped pecans (I added about 1 cup total because we really like them)
1/3 cup diced red grapes (again I put more…it makes it even better)
In a medium sized bowl, whisk together mayo, lemon juice and kosher salt. Add in the diced chicken and give it a good toss to let the mayo mixture coat the chicken. Then fold in pecans, celery and grapes. That’s it. Your done. I served mine on a bakery croissant with a leaf of romaine lettuce. Perfection!!!
You want one too, don’t you?