Hi Guys! I hope everyone is having a terrific summer so far. I love summertime and the slower pace and being able to travel and hang out with friends and family. Speaking of friends, I am so excited to get to see my best friend DeeDee next weekend! We have been best friends since I was 12 years old. Yes, that is almost 37 years…wow! She is beautiful and so amazing and I love her to the moon and back! This recipe for chicken salad is from DeeDee’s(Deirdre’s) Tearoom she owned years ago. It is my very favorite recipe for chicken salad and I think you guys are going to love it. It is really simple to make with only 5 ingredients. It is best to make it the day before you need it and refrigerate overnight to get nice and cold and let all the ingredients melge together. I always serve it on a croissant, because I really like them and that is the way DeeDee served it at her Tearoom. Sliced bread for a sandwich works fine too or you could always just put a big scoop on top of a salad as well and that would be delicious. This recipe makes a huge bowl of chicken salad, but you can half the recipe to make a smaller bowl and still feed 6 people easily. Enjoy friends and happy summertime!
Just Keep Cooking… 🙂
xo, Jacque
DeeDee and I back in junior high and about a year ago!
Okay…let’s get cooking…
The 5 ingredients gathered…plus the croissants…
Now just place the chicken breasts in a stockpot and cover with water and cook about 40-45 minutes until fully cooked. Cool and shred chicken. While chicken cooks, chop celery and cut grapes in half. Measure out 2 cups of mayonnaise.
Ingredients are ready to mix!
Place ingredients in large bowl…
Add in the Chicken and gently mix it all together…
Cover the mixture and place in refrigerator overnight or for at least 4 hours before serving.
My lunch…happy girl… 🙂
- 6 boneless chicken breasts
- 2 cups mayonnaise *preferred Hellman's
- 62 red grapes
- 1 cup celery
- 20 ounce can crushed pineapple in heavy syrup-undrained
- (opt'l) can add chopped pecans, almonds, or walnuts
- Boil chicken in stockpot covered with water until cooked through, about 45 minutes. Cool and shred chicken. Dice celery and cut grapes in half. Measure 2 cups mayonnaise in measuring cup. Add all ingredients together in large bowl and mix gently. Cover and place in refrigerator overnight. Spread on croissants when ready to serve. Enjoy!
- **Alternate cooking method- bake chicken breasts in oven for 45-50 minutes. Speed Method-use a store bought whole Rotisserie Chicken. Shred chicken and follow directions for recipe.
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