Everyone loves goooooood chicken salad! This recipe is fool-proof! It is very easy to make. If you like a chunky chicken salad, then I doubt you will achieve the chicken salad you are looking for with this recipe. After mixing up the ingredients, the chicken becomes more of a spread, but it is oh so delicious!
I will warn you though…it makes for a lot of chicken salad. So, if you do not have someone special (parents, aunts, uncles, in-laws) you can share this salad with, then you might want to scale down the recipe.
Let’s get started, shall we?
- 5-6 boneless chicken breasts
- 1 bottle of Italian salad dressing
- 4 stalks of celery
- 60 red grapes, halved
- 1/2 cup pecan chips
- 2 cups Hellmann’s mayonnaise, or more
- freshly ground black pepper, to taste
Place chicken breasts in a crockpot. Empty the entire bottle of Italian dressing over the chicken. Cook on high heat for 4 hours, or until done. When poked with a fork the chicken should be tender and the meat will separate very easily.
Remove chicken from crockpot and place in large mixing bowl. Discard dressing. Add 1 cup mayo to chicken and mix well. Add another 1/2 cup mayo mixing well. If the texture of the salad is still on the dry side, keep adding mayo until it reaches the consistency you desire. It may be more than 2 cups depending on the weight of the chicken breasts. The chicken will tear very easily, and this is good.
Add in pecans, grapes, celery and pepper incorporating all the ingredients well into the chicken mixture.
Store in an airtight container in the refrigerator.