The Occasion: Various. I love making this. It's easy and perfect to keep in the fridge for lunch all week. It's especially wonderful on homemade bread. The Recipe: Improvised
How it Went: Don't be afraid to do this your own way. It's not a science. I usually eyeball it and it comes out fine.
What You Need:
3-4 C cooked chicken (about 2 breasts)
1 C pecan halves
2 C grapes
4 stalks celery, ends chopped off
ranch dressing
mayonnaise
Your Turn:
Cook 2 chicken breasts (or more). Again, my favorite way is in the crock pot. Cook it all day with some mixed herbs (basil, pepper, thyme) just enough broth to cover it. When it's done, while it's still warm, put it immediately in a large stand-up mixer and turn it on low for just a few passes of the paddle. The chicken will be perfectly shredded. (I describe this on my recipe for chicken pot pie.)
Wash the 1 C grapes. Quarter each one into tiny wedges.
Wash the 4 stalks celery. Cut each stalk lengthwise into three or four strips, then dice each strip into small pieces.
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| Even a little smaller than this would be good. |
Heat a small skillet over low heat until warm. Toss in 1 C pecan halves. Let them roast a few minutes, then stir with a wooden spoon and roast a few more minutes, just until you hear them sizzle or smell that wonderful roasted nut aroma. When they're done, dump them onto a paper towel to cool for a few minutes, then chop them small.
In a large mixing bowl, combine:
- shredded chicken
- quartered grapes
- diced celery
- chopped pecans
- 1/4 C mayonnaise
- 3/4 C ranch dressing
Serve on homemade white bread, 12-grain bread, soft rolls, or eat plain.
Suggestions for adaptations:
- add diced water chestnuts
- use slivered almonds instead of the pecans
- try another kind of dressing, maybe sweet vidalia onion or caesar?
