2 ½ pounds boneless skinless chicken breast, cooked, trimmed and diced
2 pieces of celery, finely diced
4 green onions, finely chopped
2 dozen red seedless grapes
¾ C mayo
¾ C sour cream
Cracked black pepper
For chicken: place chicken in a stock pot and cover with cold water. Add 2 t salt and bring to a boil, uncovered. Once boiling, cook for about 5 minutes. Remove chicken from heat and cover for 20 minutes. Place cooked chicken on a plate and chill in the refrigerator. Trim and dice for salad.
Once chicken is prepared, add the remaining ingredients. Salt and fresh cracked pepper to taste. (I like lots of pepper in mine!) Chill for several hours before serving. Good the next day too.
High’s chicken salad has been around since we opened. Maria makes pounds and pounds of chicken salad every week. She is the steadiest hand in our kitchen.
Serve on a sandwich with lightly toasted bread, leaf lettuce and a slice of red onion. Or, many prefer it on spring greens with our raspberry chipotle dressing.
Caution: be very careful when handling raw chicken. Wash hands and cooking surfaces with soap and water.