This is a recipe that my mother, Joyce Bruneau, gained when she sold/demonstrated Pampered Chef products. It’s had a few changes to make it more our own. We have a friend who refers to this as “The Grass Clipping Salad” (because of the dill weed).
1 lb. chicken breast (approx. 4)
2 ribs of celery
1-2 T. chopped onion
1 c. mayonnaise (approx.)
1 clove garlic
1 c. (or more) green/red grapes
1-2 firm apples
1 tsp. dill weed
1 oz. fresh parmesan cheese (not grated variety)
½ c. pecans (very optional)
Cut up chicken into bite sized pieces. Cook on stove with a clove or two of garlic until completely cooked. Chop celery and onion. Cut grapes in half. Peel apples and cut up chunk sized pieces. Place chicken, celery, grapes, and apples in a bowl. Then add mayonnaise and dill. Mix and then add parmesan cheese. This is also a fun filler for pita bread with some sprouts!
Chicken & Grape Salad
This is a recipe that my mother, Joyce Bruneau, gained when she sold/demonstrated Pampered Chef products. It’s had a few changes to make it more our own. We have a friend who refers to this as “The Grass Clipping Salad” (because of the dill weed).
1 lb. chicken breast (approx. 4)
2 ribs of celery
1-2 T. chopped onion
1 c. mayonnaise (approx.)
1 clove garlic
1 c. (or more) green/red grapes
1-2 firm apples
1 tsp. dill weed
1 oz. fresh parmesan cheese (not grated variety)
½ c. pecans (very optional)
Cut up chicken into bite sized pieces. Cook on stove with a clove or two of garlic until completely cooked. Chop celery and onion. Cut grapes in half. Peel apples and cut up chunk sized pieces. Place chicken, celery, grapes, and apples in a bowl. Then add mayonnaise and dill. Mix and then add parmesan cheese. This is also a fun filler for pita bread with some sprouts!