By Christie Vanover | Published September 18, 2010 | Last Updated July 16, 2023
I’ve only been back to Army life for a week and its already time for a potluck. It won’t be long before there are birthdays, showers, SFRG meetings, farewells…you fellow Army families know the drill. Chicken salad is one of my all time staples. It’s easy, not too expensive and when served on a tasty croissant, looks classy.
This is also a great dish to make on a Sunday afternoon. I whip up a batch, spread it between wheat bread or roll it up in tortillas, and I have a week’s worth of lunch.
- 2 lbs. chicken breasts
- ½ cup celery diced (or 1 teaspoon celery salt)
- ½ cup seedless red grapes quartered
- ½ cup mayonnaise
- 1 tsp. salt
- 1 tsp. fresh ground pepper
- 1 tsp. Tony Chachere’s Original Creole Seasoning
- ½ tsp. onion powder
- Place chicken in a pot and cover with water. Add a pinch of salt and bring water to a boil. Cook over medium high heat until the chicken is cooked all the way through. (If you are in a rush, cut the chicken in pieces before placing it in the pot. It will cook faster.) Remove the cooked chicken from the pot and let cool. Shred the chicken with two forks or your hands.
- Mix in celery (or celery salt), grapes, mayonnaise and spices. You can add more seasonings or mayo to your liking.
The nutrition information is an estimate created using an online nutrition calculator