Chicken Salad has got to be one of the most versatile dishes in America, next to a hamburger. When I think of chicken salad, I think of tea parties and small sandwiches and white crust-less bread and the Puffy Muffin. The PM is a staple restaurant here in Nashville that has made a killing on their chicken salad. The restaurant is always booming with big haired southern women in sports jackets with broaches, all enjoying a plate of chicken salad with a side of bean sprouts (who really eats those anyway?). Their chicken salad is nothing original, nothing fancy, but it is a staple in this city right next to country music and jack's bbq. I love chicken salad. I love the creamy crunchy texture of it and the sweetness of the grapes. I am more of a traditionalist when it comes to chicken salad so I keep mine pretty basic. I have had everything from walnuts to Mandarin oranges in it but I like to keep it simple. You need a few basic things to make a good chicken salad and you can't really screw it up, thank goodness. I love chicken salad on cranberry walnut bread, but since that is hardly in my house I will eat it just with a fork. This is my take on it, not saying it is right, but a this chicken salad paired with a glass of sweet iced tea will have you singing, "Dixie Land" in no time!
2 cups rotisserie chicken diced (I do not like mine to become a mush, I like to have texture to my chicken)
1/2-3/4 cup fresh celery with leaves, finely diced
1/2-3/4 cup, fresh crunchy red grapes cut in half (this helps it maintain some crunch)
1/2 cup raw sliced almonds (need this for some super crunchy texture)
1/2-3/4 tsp fresh cracked black pepper
1/2 cup GOOD mayo, like Duke's
Combine all in a bowl. I like to use it right away but it will keep up to three days in your fridge. Serve over salad, on bread, with crackers, whatever makes you happy!