I love, love, love chicken salad. The Wife and I used to make special trips to J. Alexander’s restaurant just to eat their absolutely amazing chicken salad sandwich (served on warm focaccia bread)…it was truly awesome. I’ve been trying desperately to develop my own recipe and I finally did it. Make this one at your own risk…it is ADDICTIVE!
- 1 Whole Fryer Chicken
- 2-3 Stalks Celery, Chopped
- 3 Whole Green Onions, Chopped
- 2 Cups Grapes, Halved
- 1/2 Cup Mayonnaise
- 1/2 Cup Plain Sour Cream
- 3 Tbsp Half-and-half
- 1 tsp Dried Dill
- 1/2 Cup (or 1oz) chopped pecans
- 1 1/2 Tablespoon Brown Sugar
Rinse chicken thoroughly and place in a large pot of water with Sage, Rosemary, Thyme, a couple cloves of fresh Garlic, salt and black peppercorns. Turn on the heat and bring to a boil. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, sour cream, brown sugar, olive oil, and salt and pepper to taste. Whisk until completely combined in an emulsion. Add fresh herbs (dill, oregano, cilantro…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper!
When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed.
Allow the salad to chill for several hours (or even overnight).