Do you enjoy a tasty chicken salad served on a croissant or perhaps on a homemade crepe with sauce? Maybe you just like it between two slices of bread. No matter how you eat it, you are sure to enjoy this tasty version.
I’ve been making this for the last 20 years and it is always a hit. If you’ve ever been to my house and I’ve served you chicken salad. Count yourself as special. ;)
There are only a few ingredients but it can be labor intensive so set aside some time to make it. It is even better if you prepare it a day ahead.
As I say quite often, recipes are suggestions to me and I don’t always follow them precisely, so feel free to add or subtract anything you like on the list to suit your taste.
8 large chicken breasts
2 large apples (your choice, I prefer Honey crisp)
1 small jar dill relish
½ cup chopped pecans
2 tablespoons fresh lemon juice
2 tablespoons chicken bouillon
Salt & Pepper
1 ½ cups good, southern mayonnaise. Dukes is best, but if you are not in North Carolina, JFG is good too. Don’t even think of using Miracle Whip.
Boil the chicken breasts along with the 2 TBS Chicken Bouillon.
After the chicken is finished cooking drain off water and set aside to cool.
Chop up apples and toss with 2 TBS Lemon Juice to keep from turning brown.
When the chicken breasts are cool enough to handle, pull off all of the offending jiggly pieces that are often attached to untrimmed chicken breasts.
Using your very clean hands shred the chicken into bite sized pieces. You can put it in a food processor and mince it if you like it finer.
Add the apples, relish, pecans and mayonnaise. Salt and Pepper to taste.
Store in an airtight container in the refrigerator. You may have to add a bit more mayonnaise if it seems dry the next day.