Chicken Salad Sandwich Recipe

As I delve into my chicken salad over lettuce, I realize I forgot cilantro. Damn. I can add it to the rest of the chicken salad once I get home. I love this recipe. I got it from my mom a few years ago and it’s been my go-to sandwich. I never really do measurements with it, I love cilantro and celery so I always add extra. And although I do not like to eat any type of nuts- I like candied pecans or walnuts in it as well. This is a super easy recipe that can be kept in the refrigerator for a few days.

Recipe:

2 Chicken Breast, cooked, cubed

1.5  cups of celery, chopped or 3 stalks generally

½ cup of onion, chopped

½ cup of cilantro, finely chopped

½ cup of pecans or walnuts (preferably halved or in quarters)

3 tablespoons of butter

2 tablespoons brown sugar

1.5 cup of grapes (halved)

1/3 cup Mayonnaise (amount based on your preference)

Salt, pepper for taste

Candied Pecans:

In pan (I use a frying pan), add butter, when melted add brown sugar. Once the brown sugar has liquefied, add nuts. I stir with a wooden spoon to make sure that the nuts are completely coated. Do not burn! I usually have the pan on medium heat, monitoring the situation since this is a fast transition from being caramelized to sugar being burned. (You can smell the difference) I remove from heat and let this cool completely before roughly chopping.

Combine Chicken, celery, onion, cilantro, pecans, grapes. Add mayonnaise, salt, and pepper.

I serve this on toasted wheat bread normally. Today I am eating it on some romaine lettuce. The mixture of the sweet grapes and candied pecans with the chicken, celery, and onion is awesome!