JP’S CHICKEN SALAD
2 pounds cooked and diced chicken breasts
4 stalks Celery, small dice
1 White Onion, small dice
1/2 Cup Mayo
1 Cup White Grapes, halved
1 Cup Candied Pecans
Salt and Pepper to taste
1) When the chicken is cooled, dice and
place in a mixing bowl.
2) Dice the veggies and add to the chicken
3) Blend in the mayo.
3) Fold in the Grapes, Pecans and Season
4) Easy!! This is a tasty twist on the classic
chicken salad. Store in an airtight container
in the fridge.
Enjoy!!
Compliments of Chef John and Michelle De Joy, Owners of John Palmer’s Bistro 44, in Concord, Ohio, and currently Saraceno residents.
John’s note about this recipe: I choose
this recipe because I thought it would
be good for the busy season. It’s easy,
tasty, quick to serve on the go and
goes well with Salad or in a Sandwich.
At John Palmer’s Bistro 44 we did
lunch for the first 5 years we operated
and then Dinner only for the next 10
years. This recipe was always a hit for
the lunch crowd.
