This delicious southern chicken salad recipe is so creamy! It's made with seedless red grapes, toasted pecans and cubed chicken breast. Nearly every southern tearoom serves a version of this recipe. Serve it on croissants, a bed of lettuce, or your favorite bread - try raisin bread!
Simmer the chicken in the chicken stock until cooked through and tender.
Remove the chicken from the stock and reserve the stock for another use.
Cool for 10 to 15 minutes.
Cube the cooked chicken and place in a bowl.
Add the grapes, celery, pecans, and green onions.
Stir gently.
Mix the mayonnaise and 2 tablespoons of the sugar.
Stir into the chicken mixture.
Add the cream if needed to thin it out a little.
Taste and add more sugar if you like it sweeter - I like mine a little sweet.
Mix in the salt and pepper.
Pile on the cut side of the bottom croissant.
Sprinkle with smoked paprika.
Top with the other half of the croissant.
Notes
Storage:Leftover chicken salad is just as delicious as it is the first day! And, storing it is easy.Cover the bowl with plastic wrap, or spoon the chicken salad into an airtight container. It'll keep in the fridge for four days before getting watery. (Plus, after that amount of time, the chicken will go bad.)I don't recommend freezing it. There are too many components that just don't thaw well.Tips
One of the best ways to cook the chicken breast is to add a bunch of chicken breast and about half the stock called for in the recipe to a slow cooker and cook it on low for about 6 to 8 hours.
Adjust the amount of sugar you use to your own taste.
Toast the pecans in a 350F oven for about 5 minutes, stirring often and watching carefully.
Make sure the grapes are the kind that are firm and sort of "pop" when you bite down on them.
This is best if you let it chill in the fridge for an hour or so to let the flavors blend but you can eat it right away.
You can use a store bought rotisserie chicken - just cube the breast meat and save the dark meat for another recipe.