Deb has a communications degree and applies her talents to her position as Marketing Specialist at Sharon Parq Associates. In her spare time she spends time with her children and grandchildren and devotes time to her church.
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There are times that a light lunch or dinner is needed to serve either a small luncheon or a crowd. This tasty chicken salad is adaptable for both size crowds. While this recipe serves up to six it can be easily adapted for larger quantities. It can be made up the day before, but for the best taste you should make it at least two hours before serving.
Spray a pan with Pam or some other spray cooking oil and place two large chicken breasts into the pan. Cook them at medium-high until there is no pink in the chicken; this should take about 15 to 20 minutes. Place the chicken into the refrigerator to let it cool. When the chicken has cooled enough to handle, then dice it, making about three cups of diced chicken.
While the chicken is cooking, chop the onion, celery, and pecans. The onion and celery should not be finely chopped but the pecans should be as finely chopped as you can do by hand. Set the celery, onion and pecans aside.
Place the mayonnaise, sour cream, ranch dressing, and sugar into a large bowl and stir. Add the rest of the ingredients except for the grapes. Mix thoroughly. Cover the salad and place in the refrigerator, letting it chill for at least two hours.
Just before serving, cut the grapes in half and add to the chicken salad mixture. Toss lightly before serving. If the mixture seems to be a bit dry then add more mayonnaise but only add a tablespoon at a time.
This is a crunchy chicken salad that is very attractive as well as delicious. The salad is also great for wedding or shower luncheons. Serve on a bed of Bibb lettuce or as a sandwich.
If this salad is going to be used for a crowd, I suggest that the chicken salad be placed in a bowl on top of the Bibb lettuce with a platter of sliced croissant rolls setting next to it. This makes a very attractive looking salad. Let the guests make their own sandwiches for ease. Letting the guests make the sandwiches also ensures that they won't get soggy before it is time to eat.
This recipe serves 6 for brunch.