Chicken Salad

Recipes

from Gale

Boil several skin-on chicken breasts until cooked. Let it cool and drain well. Remove the skin and cut the chicken into small pieces. Having the skin on makes the chicken much more moist.

Add chopped celery, onion if desired, and enough mayo to make the chicken quite moist. (The mixture will thicken in the fridge overnight.) Add some fresh ground pepper. Add a few handfuls of salted cashews. Add half or quartered grapes. Gently turn mixture together and refrigerate overnight.

Taste the mixture in the morning to see if it needs more seasoning or Mayo Do not add salt when you make it initially because the salt from the cashews will blend with the other flavors. To serve: great on a croissant, crackers, bed of lettuce, or just as it is.

To experiment you could try using very thinly sliced almonds and some mandarin oranges or perhaps crushed pineapple for a different taste.

Notes from Gale:

It was just the Kraft Mayo (regular, not the light stuff). I use the fresh ground pepper instead of the dusty kind. I never cared much for pepper until a few years ago and finally broke down and bought a pepper mill. What a difference that makes. I think the main thing is to use the chicken breasts with the skin on so it does not get that dry texture to it. I used 3 breasts to make the batch yesterday. It truly is not any special recipe. Just glob this and that in there and wait till the next morning to see if you need more salt after the cashews have had the chance to release the salt they have on them already. I used the store brand salted cashews, halves and pieces. You can make it easily.