RCC Cookbook

Sassy Chicken Salad

Submitted by Hillel Sims, Dean of STEM

Ingredients:

• 2 medium size Roma tomatoes
• 1/2 cup of mayonnaise
• 1 tablespoon of honey
• 12 oz of chicken (rotisserie, grilled, canned, whatever you have lying around the house)
• 1 cup of finely chopped celery
• 1 cup of quartered grapes
• 1/3 cup pecans

Directions:

1.  Dice the tomatoes and place in a large bowl  keeping as much of the juice as you can.

2.  Add the mayonnaise and mix.

3.  Add the honey and mix. The mayonnaise will now appear more liquidy.

4.  Cut the chicken into small pieces. Do not leave any big clumps.  Add the chicken to the mix.

5.  Dice the celery into tiny pieces and add.

6.  Cut the grapes into quarters.  Cut more if large grapes, cut less if small grapes.

7.  Chop the pecans very small and add.

8.  Mix everything.

9.  Serve right away or refrigerate and serve cold.

Additional Info:

• You can use a can of diced tomatoes if you would like, but the taste is not as good as freshly diced.
• Do not use light mayo or avocado based mayo, the taste and consistence of the dish does not work.
• Works best with white meat chicken
• Works best with tangy, crisp grapes (green or purple)
• You can use other nuts. I have tried walnuts and it is fine, peanuts are not. Something to give it some crunch. You can also leave out the nuts, but it does have a nice crunch to the taste.
• Makes a good appetizer salad, or it can be used to make sandwiches.