I decided to make this my first post of the baby shower recipes, since lately I've had a lot of requests for Chicken Salad recipes. Now, if I get anymore I can direct them to my blog instead of typing it out again and again. (Okay, so I really copy/paste which isn't a big deal...but I like to make it sound like I put more effort into it.) 🙂
For this recipe, I used a combination of a recipe I've used in the past and a new diabetic recipe I found on Vanderbilt's website. Remember, this chicken salad recipe is diabetic friendly. So, I used light mayo but you can definitely use regular if you prefer.
The grapes and celery added a nice crunch to each bite, while the green onion and parsley added a lot of flavor. My guests raved about this dish and one of them kept checking my blog every day to see if I posted the recipe yet. I served it on a plate of lettuce leaves along with whole wheat (for the diabetic) and regular pita pockets.
Chicken Salad
8-10 Servings
4 cups cooked chicken, diced and chilled
2 cups chopped celery
2 cups sliced, seedless grapes
4 tbsp. chopped fresh parsley
⅔ cup chopped green onions
1 cup light mayonnaise (more/less based on your tastes)
½ teaspoon salt
¼ teaspoon black pepper
Combine first 5 ingredients in a large bowl. Mix mayo, salt and pepper in a small bowl. Combine mayo with chicken mixture. Chill.
Serve in pocket pitas with a leaf of lettuce (if desired).
**The ingredient measurements are approximates as I wasn't really measuring while making it. You can easily halve this recipe.
