Introducing… my Mom- Suzy’s official chicken salad recipe! This is one of my most favorite meals & I love making a big batch to snack on throughout the week. I swear it gets better every time I make it! If you’re feeling extra ambitious, I’ve also attached the recipe for Chicken Salad Puffs a delicious egg pastry you can slice and fill with chicken salad for an extra special treat!
Ingredients
- 3 medium chicken breasts
- onion
- celery stalks
- red grapes
- pecans 1/2-3/4c
- Helmann’s Mayo 1 c
Directions
- Bake 3 chicken breasts with skin + 3 celery stalks + sliced onion
- Wrap contents in aluminum foil & bake at 350 degrees for 2-2 1/2 hours
- Using a food processor, chop up: chicken, celery & grapes
- Squeeze out the excess fluids of the celery & grapes
- Toast 1/2-3/4 cup of pecans & add to salad mix
- Mix in 1 cup of Helmann’s Mayo
- Add salt & pepper to taste, mix together & refrigerate
Chicken Salad Puffs:
- 1 cup Water
- 1/2 Crisco
- 1 cup All Purpose Flour, sifted
- 1 tsp salt
- 4 eggs
Preheat oven to 350 degrees, put water & Crisco in a saucepan, bring to boil. Add flour & salt all at one time. Stir until smooth & remove from heat. Add eggs one at a time, blend well. Grease cookie sheet, drop by 1/2 teaspoons onto cookie sheet. Bake for 30 minutes. Let cool & stuff with chicken salad!
Enjoy!
