Creek Side Restaurant Chicken Salad
Fruit, Poultry
Chicken salad at Creek Side Restaurant, Campbellsville, Kentucky. Photo: Terry Pennington
- 8-10
SERVES
Submitted by Creek Side Restaurant
Ingredients
- 2 lbs boneless chicken breast
- 1 tsp salt
- 1 tsp pepper
- 1⁄2 C sliced red grapes
- 1⁄2 C chopped pecans
- 1 C salad dressing (Miracle Whip)
Directions
Cut chicken into half breasts. In medium pan, add chicken and cover with 1 inch of water. Add salt and pepper and stir. Bring to a boil, cover pan and reduce the heat to a gentle simmer. Cook 10-18 minutes, depending on size of chicken breasts, until done or they reach 160° in the center. Do not overcook.
Remove chicken from pot, rinse with cold water and drain well. Once cool, use two forks to shred chicken. Season with additional salt and pepper to taste.
Add grapes, pecans and salad dressing, and mix well. Serve on top of lettuce or salad with crackers and side of fruit. You can also serve chicken salad on slider buns or croissants.
