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Chicken Salad with a Twist

Kraft Memeber Recipe
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Makes: 6 servings, 8 cups Total Time: 2 hr 30 min
Category: Salads Sub Category: Tuna/Chicken/Egg Salads

what you need
  • 4 or 5 large chicken breasts, baked or fried and cut into small chunks
  • 1 cup chopped celery
  • 1 1/2 cups purple seedless grapes, cut in half
  • 2 Tbsp. dill weed
  • 1 Tbsp. lemon juice
  • 1 Tbsp. white vinegar
  • 1 1/2 tsp. mustard
  • 1/2 cup mayonnaise
  • 1/2 tsp. salt
  • 2 tsp. sugar
  • 1/2 tsp. pepper
make it
Cook or bake chicken breasts. Drain excess broth and cut up chicken. Place into a 2 quart serving bowl. Add celery and grapes.

Mix the remaining ingredients together and add to bowl.

Chill for 2 hours before serving.
Notes
I fry my chicken breasts with olive oil and 1/2 tsp. salt and 1/2 tsp. dill weed. Pecans may be added if you prefer. If I were adding pecans I would add 1 cup halves. The twist is the dill. Every time I serve this dish everyone loves it and they all want the recipe.
Average Rating  (1)
Rated  by evwings on 6/14/2004 I used 1 c. of walnut pieces and used it at a luncheon. All the ladies raved and wanted the recipe.
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