A little sweet, a little crunch.. this chicken salad has it all. I made this to bring to a BBQ, and unfortunately it never made it there.
Why, you ask?
Not because it got gobbled up ever-so-quickly. No. Because on the way to the car the container slipped from my fingertips in slow-motion fashion as I (in slow motion) yelled a inappropriate curse word at the top of my lungs, resulting in a super dramatic chicken salad explosion.
I would've taken a pic of the Chicken Salad with Mulch, but didn't think you all would be into that recipe. Here's what it looked like in my house before the explosion:
Luckily I had already tried the chicken salad, so I know it was good. I liked the green pepper in place of the celery. I also enjoyed the different textures of sweetness from the dried cranberries and sliced grapes.
The Boyfriend got to eat some too, since I had a little container of it stashed in the fridge just for him, the Most Excellent Girlfriend that I am.
This was very much a contents-of-the-fridge-and-pantry chicken salad. The original recipe calls for tarragon vinegar, walnuts, shallots, and celery.. none of which I had. I would've liked to use the tarragon vinegar though. But I made due, and it turned out great.
Chicken Salad with
Pecans, Grapes, and Green Peppers
Recipe adapted from Epicurious
Makes 4-6 servings
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pounds)
1 cup pecans, chopped
2 large or 3 small garlic cloves
1 small onion, minced
1 green pepper, diced small
2 cups red seedless grapes, sliced in 4 or 5 slices each
1/2 cup dried cranberries
3/4 cup mayonnaise
3 tbsp white wine vinegar
2 tsp dill week
1/2 tsp salt
1 tsp pepper
Throw all ingredients in a bowl and mix.
Special note: Make sure you use a grip of steel when carrying to your car.
A few other fave summertime recipes: