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)

Serves 6

Prep time 10 minutes

Ingredients

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)

Directions

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?