Wednesday, February 2, 2011

Chicken Salad

I took an old familiar Arkansas recipe last week and revamped it coming up with this.....

4 bone in skin on chicken breast
2 - 4 celery stalks
2 cups of grapes
1/4 cup of fresh italian parsley (a handful)
2 tbs of chopped fresh basil (a handful)
1 tsp of dry mustard
1/2 of a small white onion
Salt and Pepper to taste
1 and 1/2 cup of Mayo
1/4 cup of half and half

Pour olive oil over chicken and rub on then add salt and pepper to both sides and cook in the oven on 350 for 30 – 40 mins.  Let cool.  While cooling sauted diced onion with olive oil until clear.  Cut up celery.  Give your parsley and basil a ruff julian chop and wash and prep your grapes.  After chicken cools take skin off and debone.  Shred with your hands and do different sizes in a bowl.  Add your celery, grapes, parsley, basil, dry mustard, onion, salt and pepper, mayo and 1/2 & 1/2 and stir.  Put in fridge – enjoy at your leisure.

We enjoyed - hope you do too!


  1. I was going for something like the Trio's recipe. I took the one in the Junior League NLR cookbook and then created this one.