This is one my favorite go-to recipes. I love to make this for parties, showers, or anytime I need to feed a large group of people. This week was teacher appreciation week at my son's preschool so I volunteered to make a main dish for the teacher and staff luncheon today. This is the easiest thing to make and it's absolutely delicious.
Boneless skinless chicken breasts
Purple or red grapes
Canned pineapple tidbits, drained
Fresh ground pepper
Crossants or bread
1. I fill a large crockpot with boneless skinless chicken breasts (frozen or fresh) and water the day before. I usually sprinkle a few spices in like cajun seasoning, marjoram, pepper, whatever you have that goes with chicken. Cook all day on low (8-10) hours.
2. Then remove chicken and shred/chop for the salad. Put chicken in a large mixing bowl and add about half a bunch purple or red grapes (split grapes in half). Add 1/2 to 1 can pineapple tidbits drained. Then add 1/4 to 1/2 cup chopped walnuts or pecans. Add miracle whip (not mayonaise) probably more than 1 cup (I don't know a quantity-just mix in til it seems like the right texture). Add seasoned salt, at least a teaspoon (you will have to taste and decide how much to add). Mix all together.
3. Refrigerate overnight and put on crossants just before serving. About 2 1/2 lb. of chicken makes enough salad for 18 mini crossants. You can put extra salad in fridge and serve on crossants or bread later.
I buy the mini crossants at Sam's Club. They have the best price for the quantity needed.
Whenever I slow-cook chicken for a casserole or chicken salad, I strain and save the chicken stock and freeze it for recipes. You can freeze it in ice cube trays and then transfer the frozen cubes to a ziploc bag.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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