Monthly Archives: May 2017

Lynn’s Chicken Salad 


2 or 3 large boneless skinless chicken breasts (boiled or pressure cooked), chopped/shredded

1 large onion (purple for color)

2 cups seedless green grapes (most cut in half)

8 to 12 oz pecan pieces 

1/4 cup chopped dill pickle 

1 heaping Tbsp mustard seeds*

1 to 1 1/2 cups mayo (I prefer Duke’s)

1 tsp celery salt

1 tsp yellow mustard

(Optional: 1/2 tsp dill weed)


-shred chicken or cut into bite-sized pieces.

-add cut green grapes (reserving the whole ones)

-add all other ingredients. Mix  thoroughly. (Start with 1 cup mayo and continue adding as needed until entire mixture is well-coated but not too mushy (stop when it first begins to clump together well).

-refrigerate for at least 4 hours (pref over night) before serving

*If making to serve immediately, microwave mustard seeds for one minute in 1/4 cup of hot water to soften. Discard water before adding seeds to the salad.

-garnish the top of the salad with a few whole green grapes.

Note: this makes a party-sized bowl of chicken salad. Cut recipe in half for smaller portion.