Recipe courtesy of Jerri Parker
My sister Jerri is a great cook; She can walk through a kitchen, grab random stuff along the way from the fridge and pantry, and put it together almost effortlessly into a wonderful meal (she’s also a great pie baker). I called her today and this is what she was making for dinner. It didn’t occur to me to add grapes and nuts to chicken salad, but Mark loves it. I like to use sandwich pocket bread for this salad. I place lettuce leaves inside the bread to act as a barrier against the moist chicken salad, and also to give the sandwich more crunch. My sister also suggests that it can be served with crackers and celery sticks in place of the bread. Either way, this is a nice variation on an old classic and a wonderful meal to serve when you’re trying to beat the heat. Enjoy!
4 chicken breasts, cooked, cooled and cubed or torn into bite-sized pieces
25 grapes, either green or red (must be seedless), cut in half
1/3 cup nuts (pecans or walnuts work the best), chopped
2 Tablespoons onion, diced
celery seed, to taste (1 used 5 good shakes)
salt and pepper
slightly less than 1/2 cup mayo or Miracle Whip
2 Tablespoons mustard
hard-boiled eggs, diced (optional)
1. Shred or chop the chicken and place in a large bowl. Add the grapes, nuts, onion and celery seed, and diced hard-boiled eggs. Look at your combination in the bowl…does it need more of anything?
2. After you are happy with the quantities of your ingredients, add enough mayo to hold it all together and a little dab of mustard to give it some zing. Salt and pepper it to your taste and serve in pocket bread, or in a bowl with crackers and some celery sticks.