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Chicken Salad with Grapes & Pecans

Yields1 ServingPrep Time10 mins

An easy way to make a simple recipe a little more elegant is by adding odd, fancy ingredients into them.

 2 cups diced cooked chicken
 ¾ cup mayonnaise
 1 rib celery, diced
 1 Tablespoon fresh dill
 salt and pepper to taste
 1 green onion, thinly sliced
 ¼ cup heart of palm, sliced into disks
 Belgian endive leaves
 seedless green grapes, sliced in half
 pecan pieces

Combine the diced chicken with mayonnaise, salt, pepper, dill, and celery. Gently fold in the onions and heart of palm until mixed thoroughly. Place in fridge for one to two hours to let the flavors develop or until ready to serve.


Place endive leaves on a plate and top with chicken salad mixture. Sprinkle the sliced grapes and pecans on top and serve.


Also makes a great substitute for tuna salad sandwiches, hot or cold.