Southern Chicken Salad with grapes and nuts
The creaminess of the dressing, crunch of the almonds and sweetness of the grapes makes for a winning combination.
Ingredients
- 3 large Baked chicken breasts cubed to bite-sized pieces
- 1 cup Celery medium chop
- 1/4 cup Red onion finely chopped
- 1/2 cup Toasted slivered almonds you can substitute walnuts or pecans
- 1 1/2 cup Red seedless grapes halved
- 1 cup Mayonaise
- 1/2 cup Bread and butter pickle juice
- 1/2 tsp kosher salt
- 1/2 tsp ground white pepper
- 1 tsp celery seed
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/2 tsp dried dill
- 1/2 cup chopped bread and butter pickles
Instructions
- In large mixing bowl combine the chicken, celery, onions, nuts and grapes.
- In a separate mixing bowl, whisk together mayo and pickle juice until smooth and well combined. Add all dry herbs and spices and mix until blended. Stir in the chopped pickles until combined.
- Pour dressing over chicken mixture and toss until evenly coated.
- Serve on a lettuce leaf, croisant, toast or crackers.
