Chicken Salad.

Sometimes the old ones are the good ones. I have recently Culled some of my cook books. I may live to regret it, but went on the principle of, “ if I haven’t ever used that book, or it’s been a very long time since I used that book, or simply it has really gone out of style” then it was time for them to go! Especially as I had several new ones ready to take their place. But as I have said before, I also have a filing system on a totally separate iPad just for recipes, ideas and information. Today, I needed to have dinner/ supper ready before we went out. And so it was on one of my very rare trips to a very small supermarket that I spied green grapes! Bingo! Chicken salad with grapes.

I was given this basic recipe many years ago from a dear friend, who has since died. She made it one day for me for lunch and at times it is the perfect, lunch or supper dish. Make ahead, chill, serve, eat and leftovers for lunch the following day! I’m sure that you have made a variation of this as with Coronation Chicken was popular several years ago, but in case you have forgotten, just like I did, then here it is, one more time.

For 4+ servings

  • 3 cooked skinless chicken breasts, cooked, I cooked mine in some chicken stock, as that way they are juicier. Leave to cool and either shred or cut into chunks
  • 2/3 cup ready made mayonnaise
  • 2/3 cup sour cream or crème fraiche
  • Small bunch green grapes cut into halves
  • 1/2 cup chopped celery
  • 1/2 cup chopped walnuts or pecans
  • 1tablespoon French mustard
  • A teaspoon or so of prepared English mustard ( according to taste
  • A splashed or two of Worcestershire sauce.

Very simply mix together the sauce ingredients, then carefully add the chicken, grapes and nuts. TASTE, add sal and pepper to taste.

This keeps well boxed until ready to use , serve on a bed of lettuce.

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