Chicken Salad with Fresh Mayo, White Grapes, and Toasted Pecans


One of my favorite ways to utilize leftover roast chicken, other than soup of course, is chicken salad. It’s super quick and makes for a great lunch or dinner. I’ve also made this same recipe with leftover Thanksgiving turkey. Serve with lettuce, crackers, or on your favorite sandwich bread.

Chicken Salad 


2 cups leftover Roast Chicken, shredded or cubed

2 to 4 tablespoons Mayo

1 Celery stalk, thinly sliced

1/2 cup toasted Pecans, toasted and chopped

1/2 cup Grapes, sliced in half

1/2 tsp dried or fresh Dill, or to taste

Salt and Pepper to taste


Mix all ingredients in a container with lid. Chill in the fridge at least 30 minutes before serving.

This is the recipe I used for fresh mayo:

So yummy!



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