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Top-down look at chicken salad topped with grapes, pecans, and celery, with visible mayonnaise coating.

Chicken Salad Chick Fancy Nancy Recipe

Shredded chicken mixed with mayonnaise, ranch seasoning, grapes, pecans, and Fuji apple, served on lettuce or as a sandwich filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 5 servings
Calories 550 kcal

Ingredients
  

  • 1 1/2 pounds chicken tenders
  • 32 ounces chicken stock
  • 3/4 cup mayonnaise Chicken Salad Chick uses Duke's
  • 2 tablespoons celery finely minced
  • 2 teaspoons dry ranch salad dressing mix
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 3/4 cup red seedless grapes
  • 1/2 cup chopped pecans
  • 1/2 to 3/4 cup Fuji apple chopped

Instructions
 

  • Cook chicken in stock:

    Put chicken tenders and chicken stock into a large pot. Cook over medium heat for 15-20 minutes until chicken is done.

  • Shred cooked chicken:

    Shred the cooked chicken using a stand mixer with paddle attachment or two forks.

  • Mix ranch dressing:

    In a medium bowl, mix celery, dry ranch mix, mayonnaise, salt, and pepper until well combined.

  • Combine chicken with fruit:

    Add shredded chicken and mix thoroughly. Then fold in grapes, apple, and pecans until evenly distributed.

  • Serve on lettuce:

    Serve on lettuce or as a sandwich filling.
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