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.