Chicken Salad
Hey Y'all,
I hope that everyone had a wonderful Christmas and enjoyed the time off from work. I know that my family and I had a wonderful Christmas. We made some awesome meals and I will be bring you those later on. Since New Year's Eve is coming up and lots of people are going to be going to some one else's house. I have going to share you some recipes that are easy to do and can be prepped the day before. This Chicken Salad recipe is so delicious and roasting the chicken keeps the chicken moist so you will never have dried out chicken again.
For the Chicken Salad you will need 1 pkg. Spilt Chicken Breast (3 pieces), Olive Oil, Salt, Pepper, 3/4 cup Mayo, 1/3 cup Spicy Brown Mustard, 12 Green & Red Grapes, 3 stalks of Celery, and 1/2 cup Chopped Pecans.
Pre heat the oven to 375. Take the chicken breast out of the bag and rinse them off and pat dry. The chicken will have the bone in and skin on. Leave it that way because the skin and the bone is what is going to keep the chicken moist and juicy. Place the chicken on a roasting rack and drizzle the Olive Oil over the chicken. Rub the Olive Oil all over the Chicken. Season the Chicken with Salt and Pepper. Rub the seasoning into the chicken. Place the chicken in the oven at 375 for about 45 minutes to 1 hour. Once chicken is done let it rest on the roasting pan. Place the chicken in a ziploc bag and place the fridge. This can be done the night before and it is easier to do it this way because you can handle the meat easier.
Take the red and green grapes and slice them in half, set aside. Take the celery and cut off the end and top piece and discard. Then slice the celery into bite size pieces and set aside. Then heat the oven to 350 and roast the Pecan pieces for about 5 minutes. They will become fragrant and that is when you know they are done, set aside. Then in a mixing bowl mix together the mayo and mustard. You can always add more mayo or mustard if you like. Then take the chicken and remove the skin from it and discard. Cut the meat off the bone into bite size pieces. Place the meat in a large bowl and discard the bones. Add the grapes and celery to the chicken. Add the mayo and mustard mixture to the chicken and mix all together until blended. Top with the pecans. Serve with crackers or bread. Enjoy!!!!
This is one of the best chicken salad's that I have ever had. You get a wonderful flavor from the chicken and it stays so moist and tender. Then you get a bit of sour from the grapes and then a refreshing bite from the celery. The mayo and mustard mixture add a little bit of a bite to the salad but it is not too spicy. The Pecans add a nice bit of a roasted flavor to the chicken. You get the a wonderful layer of tenderness to crunchy throughout the salad. I hope your family enjoys this Chicken Salad as much as mine did. Next time I will be bringing you the Old Farmhouse Chutney Cheese ball. This is not you grandma's cheese ball!!! Have a wonderful day and see you next time.
I hope that everyone had a wonderful Christmas and enjoyed the time off from work. I know that my family and I had a wonderful Christmas. We made some awesome meals and I will be bring you those later on. Since New Year's Eve is coming up and lots of people are going to be going to some one else's house. I have going to share you some recipes that are easy to do and can be prepped the day before. This Chicken Salad recipe is so delicious and roasting the chicken keeps the chicken moist so you will never have dried out chicken again.
For the Chicken Salad you will need 1 pkg. Spilt Chicken Breast (3 pieces), Olive Oil, Salt, Pepper, 3/4 cup Mayo, 1/3 cup Spicy Brown Mustard, 12 Green & Red Grapes, 3 stalks of Celery, and 1/2 cup Chopped Pecans.
Pre heat the oven to 375. Take the chicken breast out of the bag and rinse them off and pat dry. The chicken will have the bone in and skin on. Leave it that way because the skin and the bone is what is going to keep the chicken moist and juicy. Place the chicken on a roasting rack and drizzle the Olive Oil over the chicken. Rub the Olive Oil all over the Chicken. Season the Chicken with Salt and Pepper. Rub the seasoning into the chicken. Place the chicken in the oven at 375 for about 45 minutes to 1 hour. Once chicken is done let it rest on the roasting pan. Place the chicken in a ziploc bag and place the fridge. This can be done the night before and it is easier to do it this way because you can handle the meat easier.
Take the red and green grapes and slice them in half, set aside. Take the celery and cut off the end and top piece and discard. Then slice the celery into bite size pieces and set aside. Then heat the oven to 350 and roast the Pecan pieces for about 5 minutes. They will become fragrant and that is when you know they are done, set aside. Then in a mixing bowl mix together the mayo and mustard. You can always add more mayo or mustard if you like. Then take the chicken and remove the skin from it and discard. Cut the meat off the bone into bite size pieces. Place the meat in a large bowl and discard the bones. Add the grapes and celery to the chicken. Add the mayo and mustard mixture to the chicken and mix all together until blended. Top with the pecans. Serve with crackers or bread. Enjoy!!!!
This is one of the best chicken salad's that I have ever had. You get a wonderful flavor from the chicken and it stays so moist and tender. Then you get a bit of sour from the grapes and then a refreshing bite from the celery. The mayo and mustard mixture add a little bit of a bite to the salad but it is not too spicy. The Pecans add a nice bit of a roasted flavor to the chicken. You get the a wonderful layer of tenderness to crunchy throughout the salad. I hope your family enjoys this Chicken Salad as much as mine did. Next time I will be bringing you the Old Farmhouse Chutney Cheese ball. This is not you grandma's cheese ball!!! Have a wonderful day and see you next time.
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