BEST CHICKEN SALAD with GRAPES AND PECANS How to make / Step by Step ❤

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Cut the chicken breasts in half to speed up cooking.

Submerge the chicken in a Dutch oven with water, ensuring it's covered.

Add peppercorns, a few pieces of onion, celery leaves, and salt to the water.

Bring the water to a rapid boil, then reduce to a simmer for 15-18 minutes until the chicken is cooked through and no longer pink.

While the chicken is simmering, melt butter in a pan to roast the pecans.

Add the pecans to the melted butter with a little salt and toss until they reach a deeper color, about 3-4 minutes.

Remove the pecans from the heat and place them on a paper towel to cool.

After 17 minutes, remove the chicken from the pot and let it cool slightly before cutting into cubes.

Cover the chicken to retain moisture while it cools.

In a mixing bowl, combine mayonnaise, cream cheese, honey, and Dijon mustard, mixing until smooth.

Chop the celery into small pieces and add it to the mixing bowl.

Add the cubed chicken, roasted pecans, halved red grapes, and dried cranberries to the bowl.

Gently mix all ingredients together to combine without shredding the chicken too much.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens