I make it after breakfast ..having cooked the chicken the night before ...using a cast iron skillet...a small sprinkle of olive oil..brown on each side for about 6 minutes in total then cover loosely with foil and place skillet in a PREHEATED oven at 400ºf (200ºc Gas Mark 6) for 25 minutes .remove ..cool and cut in to chunky pieces
Then add other ingredients the next morning and have it chilled ready for lunch
6 cups chopped in to large chunks, cooked chicken (approx. 2lbs or two large chicken breasts)
2 teaspoons Dijon mustard (optional)
1/4 cup light sour cream (Creme Fraiché)
1/4 cup fat free Plain Greek Yogurt ( You can leave out and use 1/2 cup of sour cream)
1/2 cup light mayonnaise
1 tablespoon fresh lemon juice
2 cups chopped celery ( chopped very finely almost minced)
2 cups red/black or green seedless grapes, sliced lengthwise (if tiny can be left whole)
Salt and pepper, to taste
1/2 cup pecans or almonds or walnuts ...roughly chopped
Stir together Dijon Mustard and next 5 ingredients in a large bowl.
Season to taste
Add chopped chicken and grapes, tossing gently to coat.
Cover and chill at least 1 hour.
Stir in nuts just before serving.
Serve in stemware lined with lettuce leaves, if desired.
Or serve as I like to do and did so in these photo's
On a bed of fresh spinach leaves, chopped up pieces of tomato, Sliced strawberries
Then top with a generous Sprinkle of Parmesan Cheese Shavings
Place generous dollops of the Chicken Salad on the top
Best wishes and have fun
in your kitchen
Hope you enjoy it
And that it becomes one of your favorite recipes
You can leave out the nuts if there is someone in the family that doesn't like nuts
It's most delicious
I made it for our daughter's Bridal Shower
It was a great hit
I put it inside Vol au Vent pastry cases
Available in the freezer at your local grocery store