If you ask 100 southerners for their recipe for chicken salad, you will get 100 recipes. You always start with the basics: chicken some sort of dressing and some sort of crunch but from there, you are on your own. There is even a restaurant Chicken Salad Chick, that offers many versions.

This is just one version that my family makes. I think my Aunt made this for me and I fell in love. It is really important to toast the pecans. That will give you a crunchier texture and a better flavor. You can also use whatever nuts you want.  You can also add some heat in the form of dashes of hot sauce, if you are so inclined. How will you change up this recipe? I can’t wait to hear.

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Southern Chicken Salad

This is a classic. The grapes add a juiciness and fresh flavor.

Course: Everything Else, Middles

Cuisine: Southern

Keyword: chicken salad, grapes, pecans, southern

Servings: 0

Ingredients

• ½ Cup Mayonnaise
• ½ Cup Sour Cream
• 1 Tbs. Fresh Lemon Juice
• 1 tsp. Kosher Salt
• ½ tsp. Fresh Ground Black Pepper
• 2 Pounds Skinned and Boned Shredded Chicken I use a store bought rotisserie, if I don't have leftovers
• 2 Cups Red Seedless Grapes, halved halved
• 1 Cup Pecans, toasted then chopped toasted

Instructions

• To toast the pecans put them in a single layer on a baking sheet and cook them in a 350° oven for 5 minutes. Take them out and toss/turn them and put back in the oven for another 2-3 minutes. Watch them, they will burn quickly.
• Make your dressing:

  In a large bowl whisk together the mayonnaise, sour cream, lemon juice, salt and pepper together.
• Toss in your chicken, then the grapes and finally the pecans and fold until well blended.

  Serve in lettuce leaves or with crackers.