Fancy Lady Chicken Salad

So if I had to pick five things, and only five things to eat the rest of my life one would be chicken salad. I love it that much. It was a staple in my house growing up, is a comfort food, and was included in so many entertaining menus I knew growing up. Chicken salad was served at both my bridal shower and my baby shower and this Fancy Lady Chicken salad is just the best there is. We love serving this in lettuce cups or in mini croissants or on party rolls. It’s also perfect smeared onto a cracker for a little crunch!

This recipe is for a crowd. It makes about 12 cups, feeding about 24 on lettuce cups for a shower. It can easily be cut in half.

4 bone- in, skin on split chicken breasts, OR the meat from two rotisserie chickens, shredded (about 8 cups)
1 1/3 cup Mayonnaise
1 Tablespoon Dijon mustard
1/4 cup fresh squeezed lemon juice
2 teaspoons Kosher Salt
1 teaspoon fresh ground pepper
2 ribs celery, diced (about 1.5 cups)
2 cups of grapes, halved
4 scallions, minced
2/3 cup chopped pecans
1/3 cup finely chopped parsley
1/4 cup finely chopped chives

If cooking your own chicken breasts, preheat the oven to 350 degrees. Place chicken breast on a baking sheet. Pat skin dry with a paper towel. Generously salt and pepper the skin of the chicken. Bake for 30-40 minutes until thermometer registers 165 degrees. Once cool enough to handle remove the bones and skin and shred the meat.

Toast pecans in a skillet over low heat for 2-3 minutes, tossing frequently.

Whisk together the mayonnaise, Dijon, lemon juice, the salt and pepper and toss it with the shredded chicken. Add celery, grapes, scallions, pecans, parsley and chives and toss. Let sit in fridge for at least one hour to let flavors combine.