California Chicken Salad
A bright, crunchy chicken salad with grapes and pecans that's perfect for sandwiches or croissants.
Equipment
- Mixing Bowl
- Spoon or spatula
- Measuring Cups
- Knife
- Cutting Board
Ingredients
- 3 cups chicken, cooked and cubed or shredded
- 1/4 cup celery, diced
- 1 cup red grapes, halved
- 1/3 cup pecans, chopped
- 3/4 cup real mayonnaise
- salt to taste
- black pepper to taste
- 4 croissants (for serving, optional)
Instructions
- If your chicken is not already cooked, cook it first and let it cool, then cube or shred.
- In a mixing bowl, combine the cooked chicken, diced celery, halved grapes, and chopped pecans.
- Add the mayonnaise and stir until the mixture is evenly coated.
- Season with salt and black pepper to taste, mixing gently to distribute.
- Cover and refrigerate until ready to serve, or serve immediately in a bowl or on croissants.
Notes
- Use roasted or rotisserie chicken for convenience.
- Halve seedless grapes for easier eating.
- Toast croissants lightly if you prefer warmth and extra texture.
- Chop pecans coarsely for crunch.