Alright, here's another recipe I developed after having had lunch at a restaurant. This eatery was in Fairbanks, Alaska and frankly, it was pretty surprising to find something like this there. If you lived in the area you'd know why I guess.
Now I know that it sounds strange having grapes in your chicken salad. I thought it was mighty odd when it was put in front of me at that restaurant in Fairbanks, but it is surprisingly good. Anyway, on to the recipe!
Enjoy!
BMG
*********************
Ingredients:
Boneless skinless thigh and/or breast meat (about 1lb).
1 cup chopped pecans (or walnuts or pine nuts...or whatever you like)
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup quartered green or red (or both!) seedless grapes
3 tablespoons mayonnaise (I'm partial to Helman's)
Directions:
Boil the chicken until done. Remove from the water and set aside to cool.
Meanwhile, chop your celery and onion - be sure to make it fairly fine (unless you like it coarse).
Crush up the nuts so that they are roughly raisin-sized chunks.
Cut up the grapes - I like to quarter them so you don't get big pieces of grape in the mix.
By now the chicken should be cool. If it wasn't boneless/skinless make it so now. Then dice up the chicken to whatever size you like (I prefer pieces about the size of a dime).
Mix all the above ingredients together and serve on a multi-grain bread or a bagel with a romaine leaf, tomato slice and pickle spear on the side.
Makes about 5 servings.