Chicken Salad
Mayo chicken chopped up with extra mayo, parmesan, grapes, and a kick of cayenne. Cold, on a roll, or straight from the bowl.
EasyPrep: 15 minCook: 30 minServes 4Oven Roast
Ingredients
- ●Mayo chicken (see recipe — bake first and cool)
- ●Additional mayonnaise, about 1/4 Cup
- ●Additional grated parmesan cheese
- ●Additional breadcrumbs (just a little)
- ●1 Cup grapes, halved (or quartered if large)
- ●Cayenne pepper (optional, for heat)
- ●Potato rolls for serving (optional)
Assembly
- 1.Bake the mayo chicken according to that recipe. Let it cool completely.
- 2.Cut the cooled chicken into bite-sized chunks and place in a large mixing bowl. Some of the mayo-breadcrumb topping will fall off and mix in — that's a good thing.
- 3.Add additional mayo, parmesan cheese, and a small amount of breadcrumbs. Mix well.
- 4.Cut grapes in half (or quarters if they're large) and fold them into the mixture.
- 5.If you want heat, add cayenne pepper to taste and mix through.
- 6.Serve cold — eat it straight, on a toasted potato roll, or over greens.
Photo coming soon
The Story
“This starts with my mayo chicken recipe — bake the chicken with the mayo-breadcrumb-parmesan topping, let it cool, then chop it up. Some of the coating falls off and becomes part of the chicken salad mixture itself, which is great. I add more mayo and parmesan, plus halved grapes for a sweet kick that balances everything. If you like heat, cayenne pepper mixed in is a really good option. I prefer this cold, either straight up or on a toasted potato roll. Great for lunch prep — make a batch and you're set for a few days.”
