This recipe calls for pretty common chicken salad ingredients (with the exception of one surprise!), but the size of each individual ingredient determines the tastes you encounter. I know that sounds just about as pretenious as you can get, but friends, trust me. When I say mince this or chunk that, follow my directions. You'll be glad you did.
I used to call this "redneck chicken salad," because all my country friends ate it up like they do sardines and saltines. As soon as my more sophisticated (read: folks that don't know just how good potted meat is after a morning of fishing on the river), I had to rename my chicken salad to reflect its broader appeal. Peace, B.
2 cups cooked chicken* cut into bite size pieces
1 cup minced celery
1 small minced onion
1 cup seedless grapes, cut into halves
1 cup pecans, broken into pieces
1/2 cup light mayonaisse
1 teaspoon Worchestershire sauce
salt and pepper to taste
*My absolute favorite way to make this salad is with rotisserie chicken, but I also earmark a couple of breats when we are grilling. The salad will really take on the flavors of the chicken, so be careful not to use anything from a really flavorful recipe.