Recipe of the Week – Feb 3, 2010

Jeanee’s Famous Chicken and Grape Salad

Famous?  Is it really famous?  It sure is!  Especially if you have ever been in attendance at a party and this salad is on the menu.  The bowl literally gets rubbed clean by crackers which makes clean up a breeze.  I can even attest to the multiple requests for this salad whenever we have an upcoming gathering in the office or with friends.  The drooling begins as soon as Jeanee agrees to bring this unconventional “salad”. 

So what makes this salad so good?  I know I have asked myself that same question over and over looking through cookbooks for that perfect dish to bring to an event but never really knowing if the dish is as good as it reads.  Add in a little laziness for making a “test dish” of the recipe and the end result is some pretty interesting food faire.

Jeanee’s  Famous chicken and grape salad may sound a bit unappetizing but it is the pairing of unsuspecting ingredients that makes it so delicious.  The chicken gives the salad body and the grapes lend a tender sweetness that is just right.  Add a hint of garlic and some crunchy celery all slapped on a buttery cracker and you have a winning combination for yumminess.  Be sure to make it the night before so everything can love on each other and get even tastier.  Try it at your next potluck, we promise you will be praised and begged for the recipe. 

Serves 40

12lbs chicken breast – whole
3 cloves garlic – smashed and peeled
1 large bunch celery with leaves – diced or sliced small
5 ½ lbs seedless green grapes cut in half length wise – can substitute red if in season
2-3 large bunches green onions sliced
½ gallon mayo
1 ½ T white pepper
Salt to taste
Handful of sugar

1.    Boil chicken breasts whole with garlic cloves.  When done remove and dice or shred chicken breasts into bite sized pieces
2.    While chicken is cooking mix rest of ingredients in a large bowl – can thin sauce with chicken broth if it is too thick
3.    Add chicken and refrigerate overnight – salt and sugar more to taste in the morning.
4.    Serve cold with butter crackers