Merritt Bates-Thomas is back for another edition of What's Cookin'? and she has a delicious chicken dish!
Merritt Bates-Thomas
Chicken Salad
1 whole, fresh chicken
6 to 8 cups of water
Salt and pepper to taste
1/2 cup diced onion
1 rib of celery sliced
1 cup red seedless grapes, sliced in half lengthwise
1/3 cup pecan pieces
1/2 to 2/3 cup reduced fat mayonnaise
Place chicken in a Dutch oven and add 6 to 8 cups of water.  Add salt and pepper to taste and minced garlic.  Cook chicken over medium heat until done.  Remove cooked chicken from pan and let cool on a plate.  Once the chicken has cooled, debone and remove the skin of 1/2 the chicken, tearing chicken meat into small pieces and placing in a mixing bowl.  Make sure to wash all produce well before preparation and adding to a recipe.  Dice onion.  Slice celery and grapes.  Add onion, celery, grapes, and pecan pieces to chicken in mixing bowl.  Add mayonnaise to the mixture and combine all ingredients.  Modify recipe as desired.  It is best to start with smaller amounts and add more if needed.  You can always add more, but you can't take it out.
This is part of One Chicken, Two Recipes.  The recipe for Chicken Noodle Soup was shared on What's Cookin' in March.

 

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

 What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!

 

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