I found this recipe many years ago. It's close to what my mom's tasted like. She always added grapes and pecans that made the chicken salad just delicious! Hope you like it! I always roast my chicken breast fresh in the oven, but you can use leftover rotisserie chicken if you like. White and dark meat are both delicious.
INGREDIENTS
2 cups cooked chicken, 1/2" dice
1 1/2 cups halved red grapes
1/2 tsp celery seed
1 cup toasted pecans, coarsely chopped
1 tsp dried basil
1 tsp dried chopped onions
1 cup mayonnaise
1 T fresh lemon juice
Salt and pepper to taste
Combine all ingredients and chill 1 hour before serving.
NOTE: To toast pecans--- heat a skillet on medium and toast just until the pecans give up a slight aroma.
To roast chicken breasts:
Heat oven to 350 F. Coat chicken with olive oil, salt, pepper and garlic powder. Cook chicken, skin side up, for 35 to 40 minutes.
