Salad Worth Fighting Over {Recipe: Chicken Salad}

This blog was started because my daughter wanted to learn to cook, but from time to time my son wants to get in on the cooking. He is 18 and will soon move out on his own, so he wants to learn a few simple recipes that he can make. This is a recipe I haven't made for years, but when I came across it recently my son asked if I could show him how to make it. It's a great recipe for him to learn; it's easy, can be made ahead, and versatile.

The title for this post comes from the fact that my son and husband fought over the left overs to take to work for lunch. Fortunately it is so easy to make, I just made another batch. 

Chicken Salad

3 boneless, skinless chicken breasts
seasoned salt
poultry seasoning 
1/2 cup finely chopped red onion
3/4 cup green seedless grapes, cut in 1/2-1/8ths, depending on the size
3 hard boiled eggs, chopped
1/2 cup mayonnaise 
1 tablespoon sweet pickle relish
1 tsp of your favorite prepared mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon finely ground white pepper, or to taste
chopped cashew pieces, optional

Season chicken with seasoned salt and poultry seasoning*; set aside.  Coat a large sauté pan or frying pan with vegetable cooking spray or enough vegetable oil to cover the bottom of the pan. Preheat pan over medium heat, then add seasoned chicken. Brown chicken on both sides. Check internal temperature of the chicken with an instant read thermometer inserted into the thickest part of the chicken. If the internal temperature has not reached 165ºF, reduce the heat to low, cover and continue to cook until the internal temperature reaches 165º. Once chicken is done, place it on a plate and set it aside to cool. Dice the chicken once it has cooled. Place chicken in a medium size mixing bowl, along with onion, grapes, and eggs; set aside. In a small mixing bowl, stir together mayonnaise, sweet pickle relish, mustard, salt and pepper. Add mayonnaise mixture to the chicken mixture; stir until well combined. Refrigerate until serving. This can be served as a sandwich or on a bed of your favorite greens. If desired, sprinkle chopped cashew pieces, or other chopped nuts on top of the chicken salad. 

*I don't have exact measurements for the amount of seasoned salt snd poultry seasoning, I just sprinkle some on until it looks well seasoned. An estimate of the amounts would be about 1/2 teaspoon and 1 teaspoon poultry seasoning.  

Serves 4-6

Enjoy!