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Description
This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long.
Ingredients
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1/2cup mayonnaise 1tablespoon white wine vinegar 1/2teaspoon Dijon mustard Salt and pepper 3cups diced cooked chicken breast 1/2cup finely chopped celery (about 1 large stalk) 1/2cup seedless grapes, quartered 1/2cup toasted pecans, chopped (see Tip) 1/4cup minced red onion (about 1/4 small onion) 2tablespoons chopped fresh parsley Toasted bread, lettuce cups or crackers, for serving
Directions
In a large bowl, combine the mayonnaise, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper; whisk until smooth. Add the chicken, celery, grapes, pecans, onion and parsley and mix well. Season with more salt and pepper to taste. Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.
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