This easy chicken salad recipe from Joanna Gaines is sure to please! It’s sweet, savory and satisfying. Serve it up on lettuce or a croissant roll for a fancy touch.
Lunch, Main Course, Salad
chicken salad, chicken salad sandwich
shredded chicken from rotisserie chicken
halved red grapes
chopped pecans (optional)
thinly sliced green onion (light and dark green parts) or chives
mayonnaise (preferably Hellman's)
Salt & pepper to taste
small croissants, sliced horizontally in half
butter lettuce leaves
Combine the chicken, grapes, pecans (if using), and green onion in a large bowl and toss to combine. Add the mayonnaise and salt and pepper to taste and stir until well coated.
Serve immediately or cover and chill until cold, 1 to 2 hours. Taste for seasoning. Served on croissants with lettuce leaves.
Store chicken salad in a covered container in the refrigerator for up to four days.
Recipe from The Magnolia Table Cookbook from Joanna Gaines.