Let’s face it, a good chicken salad on a croissant is a taste of the divine. I like to keep a tub of Chicken or Ham Salad on hand for the days I don’t feel like cooking which happens about every third day in rotation. Chicken salad is an American tradition and there are many variations out there… in the summer you add grapes, in the fall dried cranberries are an awesome addition. . Here’s my recipe it’s quite simple and delicious.
If you don’t feel like eating the bread it can be served on top of a bed of salad greens, there are endless variations to the theme. It’s good with a bowl of soup… or sometimes if it’s the really good stuff I just eat it out of the container. Any way you do it there isn’t any wrong way… just enjoy!
- 2 Boneless Skinless Chicken Breasts
- 1 Cup Mayonnaise
- 3 Ribs Celery Chopped
- ½ Cup Onion Chopped
- ¼ Cup Slivered Almonds
- ½ Cup Grapes quartered or Golden Raisins
- 2 Tbsp Tarragon
- I cook my chicken breasts in a steamer until done. They will be fork tender and will easily flake apart.
- I combine all ingredients in a mixing bowl... making sure that the Chicken is well separated. Sometimes I substitute the grapes for dried cranberries and the almonds for walnuts.