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chicken salad chick fancy nancy recipe

Fancy Nancy Chicken Salad Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded chicken breast
  • 3/4 cup mayonnaise
  • 1 cup red seedless grapes, halved
  • 1 cup green seedless grapes, halved
  • 1/2 cup chopped pecans
  • 1/2 cup diced Fuji apple
  • 2 tbsp sweet pickle relish
  • 1 tsp celery salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 cup dried cranberries

Method
 

  1. Shred the chicken breast into medium pieces using two forks. If cooking from scratch, simmer boneless breasts in salted water over medium heat for 18 to 20 minutes, then cool for 10 minutes before shredding.
  2. Toast the 1/2 cup chopped pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring every 30 seconds until fragrant and one shade darker. Spread on a plate to cool completely.
  3. In a large bowl, stir together the 3/4 cup mayonnaise, 2 tbsp sweet pickle relish, 1 tsp celery salt, 1/4 tsp black pepper, and 1/4 tsp onion powder until smooth. Taste and adjust seasoning.
  4. Add the shredded chicken, 1 cup halved red grapes, 1 cup halved green grapes, 1/2 cup diced Fuji apple, and 1/4 cup dried cranberries to the dressing. Fold gently until everything is evenly coated.
  5. Fold in the cooled toasted pecans, then spoon onto a serving platter, top with a few extra grape halves, pecan pieces, and a scatter of dried cranberries, and serve.

Notes

If you're making this a day ahead, hold the pecans out and stir them in just before serving so they keep their crunch. The salad actually tastes better after 20 to 30 minutes in the fridge, so don't feel like you need to rush it to the table the second it's mixed. Leftovers keep well for up to 3 days in a sealed container.