Kitchen Sink Chicken Salad

I am a big fan of Chicken Salad, and I am not too picky about what the recipe is either. Growing up I ate the Chicken Salad Croissant from Redneck Gourmet and Jasmine’s Tea Room religiously. While in college I probably visited Chicken Salad Chick at least twice a week- the drive thru was a game changer. These days I love Birmingham based, Ashley Mac’s and O’Carrs…but to be honest I will eat them all! I whipped up a yummy Chicken Salad Recipe, with just about every ingredient I had on hand. Everything but the Kitchen Sink!

Enjoy my new Kitchen Sink Chicken Salad!

Kitchen Sink Chicken Salad 

Ingredients:

• 4 Chicken Breasts, Fully Cooked and Shredded (I use the Kitchen Aid for the shredding portion)

• 1/2 Cup of Mayonnaise 

• 1/2 Cup of Celery (thinly sliced) 

• 1 Cup of Grapes (halved or quartered, to taste)

• 1/3 Cup of Cucumber (chopped)

• 1 Tablespoon Fresh Dill (minced) 

• 1 Cup of Pecans ( roughly chopped)

• 1 Tablespoon Lemon Juice 

• 1/4 Teaspoon Salt 

• 1/4 Teaspoon Pepper

• 1/4 Teaspoon Garlic Powder

• 1 Teaspoon Dried Parsley 

• 1 Teaspoon Hot Sauce 

Instructions:

1. Prep all ingredients according to side notes above.

2. In a large mixing bowl combine ingredients and mix well.

3. Refrigerate for one hour, then enjoy!