I’m not trying to brag, (well maybe I am a little), but I have come up with a recipe for Chicken Salad that my wife and I along with a few others think is the best we have ever eaten. I think the secret to the taste is 1. Use baked chicken thighs and not some boiled chicken or baked chicken breast. 2. The finely chopped purple onion. 3. The lemon pepper seasoning. And 3. The green grapes.
If you make this and use something other than these then the taste will not be the same.
WENDELL’S CHICKEN SALAD
4 Chicken Thighs, boneless skinless
Lemon Pepper, to taste
2 Tablespoons Purple Onion, or to taste finely diced
1 Tablespoon Pickle Relish, or to taste
2 Eggs, boiled and chopped
1 Cup Grapes, green, cut into quarters, or more to taste
Mayonnaise, good quality, as needed
Wash and pat dry Chicken Thighs. Season with Lemon Pepper and other herbs or spices to taste. Place Chicken on a rimmed baking sheet and bake in a preheated 350° oven for 22 minutes. Turn chicken and bake for another 22 minute.
Remove and allow to cool for about 15 minutes or until it is cool enough to handle. Cut cooked Chicken into small pieces about the size of a dime or smaller. Place cut up Chicken in a large mixing bowl.
Add finely chopped Onion, Pickle Relish, chopped boiled Eggs, and quartered Grapes. Stir to mix well. Stir in Mayonnaise a little at a time until the Chicken Salad the amount of Mayonnaise is the amount you like in Chicken Salad.
Place in a lidded container and refrigerate for 4 hours or more.
Serve in Pita Bread, or on Saltines, in other types of bread as a sandwich or on lettuce as a salad.
NOTES: 1. Amounts of diced Onion and Pickle Relish may be decreased or increased to
taste.
2. Herbs such as Italian Herb mix may be lightly sprinkled on the Chicken.
If you make this and use something other than these then the taste will not be the same.
WENDELL’S CHICKEN SALAD
4 Chicken Thighs, boneless skinless
Lemon Pepper, to taste
2 Tablespoons Purple Onion, or to taste finely diced
1 Tablespoon Pickle Relish, or to taste
2 Eggs, boiled and chopped
1 Cup Grapes, green, cut into quarters, or more to taste
Mayonnaise, good quality, as needed
Wash and pat dry Chicken Thighs. Season with Lemon Pepper and other herbs or spices to taste. Place Chicken on a rimmed baking sheet and bake in a preheated 350° oven for 22 minutes. Turn chicken and bake for another 22 minute.
Remove and allow to cool for about 15 minutes or until it is cool enough to handle. Cut cooked Chicken into small pieces about the size of a dime or smaller. Place cut up Chicken in a large mixing bowl.
Add finely chopped Onion, Pickle Relish, chopped boiled Eggs, and quartered Grapes. Stir to mix well. Stir in Mayonnaise a little at a time until the Chicken Salad the amount of Mayonnaise is the amount you like in Chicken Salad.
Place in a lidded container and refrigerate for 4 hours or more.
Serve in Pita Bread, or on Saltines, in other types of bread as a sandwich or on lettuce as a salad.
NOTES: 1. Amounts of diced Onion and Pickle Relish may be decreased or increased to
taste.
2. Herbs such as Italian Herb mix may be lightly sprinkled on the Chicken.