KATE&#039;S CAPE COD CHICKEN SALAD

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Recipe byKansasKate

Notes:

This is my version of chicken salad, inspired by that served at the Lyons' Twin Mansions, where Miss Pat uses homemade mayonnaise and serves the chicken salad on lettuce in a vintage Fenton glass "nesting chicken" dish. There are many similar recipes out there -- just pick one, tweak it and make it yours.

Categories:
- Ingredient
- Cashew
- Chicken
- chicken salad
- Craisin
- Dried Cranberry
- Granny Smith
- Grape
- Green Apple
- Lunch
- luncheon
- Lyons Twin Mansions
- mayo
- Mayonnaise
- Nut
- open-faced
- Pecan
- picnic
- poppyseed dressing
- Salad
- Sandwich
- Walnut
- Water Chestnut

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Ingredients:

3 cups diced cooked chicken breast -or- chicken from cans/vacuum pack pouches
3/4 cup seedless red grapes, halved
1/3 cup craisins (dried cranberries)
1/2 cup green apple (Granny Smith)
1/2 cup water chestnuts, drained & rough chopped
1/2 cup walnuts, pecans or cashews
1 green onion, sliced very thin
3/4 cup light mayo -or- poppyseed dressing -or- light lemon yogurt
S&P to taste

In a large bowl, combine the chicken, grapes, craisins, apple, water chestnuts, nuts and green onion.
Add the mayo/dressing/yogurt and fold to coat all ingredients.
Add S&P to taste.
Serve as a sandwich, open-faced, in a pita, wrapped in a tortilla, or on lettuce leaves.