Fruit and Nut Chicken Salad


-1 grocery store roasted chicken, meat pulled from carcass and chopped into hearty bite-size chunks**
-3 TBSP dried parsley
-2 TBSP dried chives
-1 TBSP dried tarragon
Mayonnaise or Miracle Whip, as needed (the small jar should be enough)
-red seedless grapes, halved
(more or less about as many grapes as you have chunks of chicken)
2 stalks of celery hearts, diced small
-handful of “craisins” (dried cranberries)
-handful of toasted pecans &/or pistachios, chopped
-sea salt and coarse ground black pepper, to taste


Toss chicken with the dried herbs. Add just enough mayo to bind the chicken together into a very pasty consistency.
Fold in the fruits, celery and nuts.
Season with salt and pepper, to taste. Chill at least an hour to let flavors meld.

Delicious served on mini croissants or just on a bed of lettuce.

**Cover the carcass with water & simmer that carcass, after bringing it to a boil for about an hour or so (the water will be reduced by half), strain it, refrigerate it until the next day, skim off the fat leaving just that wonderful “jelly”; then either make some chicken broth-based soup or freeze to use at a later date.

One thought on “Fruit and Nut Chicken Salad

  1. This type of recipe is why I buy rotisserie chicken at the store.. I can make a nice chicken dinner with a veggie, mashed potatoes and gravy (made with the juices, skimming away most of the fat).. And make whatever chicken salad variation I feel like at the time.. And freeze some chunks for a chicken ceasar salad later in the week.. 😊
    It’s a huge time saver with lots of options 👍


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