Chicken Salad - A Small Batch Recipe
This Chicken Salad is packed with flavor and crunch. Filled with crunchy pecans, sweet grapes and other amazing flavors. Easily made with poached chicken or the perfect recipe to use rotisserie chicken in.
Servings: 2 servings
- 3 cups cooked, chopped chicken (2-3 chicken thighs or breasts - use leftover chicken or see notes to poach)
- 3 hard boiled eggs chopped
- 2 celery stalks chopped
- 1/2 cup chopped red grapes
- 1/4 cup chopped dill pickles
- 1/4 cup chopped pecans
- 2 tablespoons capers
- 1/3 cup mayonnaise
- 1 tablespoon stone ground mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed black pepper
Add all of the ingredients to a medium-sized bowl and stir well.
Season, to taste with salt and pepper
Serve warm, at room temperature or chilled.
If you are going to poach the chicken, here's what you do...
Place the chicken in a single layer on the bottom of a pot. Sprinkle the salt over the top.
Cover the chicken with water. Pour in enough cool water to cover the chicken by an inch or two.
Bring the water to a boil over medium-high heat.
Remove the chicken from the pot and place it on a cutting board to cool.
Serving: 1serving | Calories: 373kcal | Carbohydrates: 10g | Protein: 18g | Fat: 51g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 1054mg | Potassium: 282mg | Fiber: 2g | Sugar: 7g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg