This creamy chicken salad is a one-bowl mix of diced cooked chicken, halved seedless red grapes, chopped walnuts and minced yellow onion, bound with mayonnaise and seasoned with sea salt and a teaspoon of Worcestershire sauce. After everything is stirred together, the salad needs at least 2 hours in the refrigerator before serving.
The recipe it is based on includes celery and uses pecans; here the celery is left out and walnuts take the place of the pecans. For a nut-free salad, simply omit the nuts. The recipe makes about 5 cups, enough for 6 servings. Serve it piled on sliced bread, or with crackers, chips, bagels, rolls or pitas.
Creamy Chicken Salad
Diced cooked chicken with red grapes, walnuts and onion in a mayonnaise dressing seasoned with Worcestershire sauce. Chill for at least 2 hours before serving.
Ingredients
Method
- Put all of the ingredients in a medium bowl and stir until the chicken, grapes, walnuts and onion are evenly coated with the mayonnaise.
- Cover the bowl and refrigerate for at least 2 hours so the flavors can blend.
- Serve cold with sliced bread, crackers, chips, bagels, rolls or pitas.
Notes
The recipe this is based on includes celery and pecans; this version leaves out the celery and uses walnuts.
For a nut-free chicken salad, leave out the walnuts.
Chicken: 2 1/2 cups of diced chicken is about 12 ounces of cooked meat, from about 1 pound of raw boneless breasts or thighs or roughly two-thirds of the meat from a rotisserie chicken. Cook raw chicken to 165°F and let it cool before mixing.
Storage: keep the salad refrigerated and use it within 3 to 4 days. Do not leave it at room temperature for more than 2 hours (1 hour above 90°F). Mayonnaise-based salads do not freeze well.
Inspired by Charlie’s Famous Chicken Salad with Grapes on Food.com.
