This is my favorite chicken salad recipe and the perfect way to use leftover chicken. Simple to make and super flavorful—what more do you need for an easy southern dish?
An old-fashioned recipe with updated taste.
One reason the flavor is so great is the chicken itself is delicious. Grilled chicken adds a smoky flavor to your dish. Whatever seasonings were used during the grilling process become part of this recipe. Even a quick rotisserie chicken from the deli will add lots of flavor to your chicken salad.
The other key to the flavor of this dish is DILL. If you aren’t growing dill in your garden, run out to your local nursery and get some today. Not only is it delicious and loaded with health benefits, but dill is a host plant for Black Swallowtail Butterflies. And that’s a good thing.
My recipe has two kinds of onion—green and purple—because you can’t have too much onion. Did you know purple onions (also called red onions) belong to the lily family? Look at that gorgeous color… Purple onions have health benefits, too.
- 1 cup chopped chicken breast (roasted, grilled, skin removed)
- 3/4 cup green or purple seedless grapes (cut in half)
- 1/4 cup green onions, chopped (whites and greens)
- 1/4 cup purple onion, diced
- 1 tablespoon almonds, pecans, or walnuts, chopped
- 1 tablespoon fresh dill, chopped
- 2 tablespoons real mayonnaise (Hellman's or Duke's, of course)
- Freshly ground Black Pepper
- Sea Salt
- Sprinkle of Flax Seed
- Mix first seven ingredients. Add salt and pepper to taste. Add a sprinkle of flax seed for extra fiber. Flax seed is a bonus health benefit that doesn't alter the taste or consistency, so why not? (Add to smoothies and salads, too.)
- Serve with a green salad, fruit, or inside a scooped out tomato. Or serve as a sandwich with your favorite bread.
Grace Grits and Gardening
Farm. Food. Garden. Life.
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