Brenda Gantt’s Chicken Salad Recipe
Brenda Gantt’s Chicken Salad is a Southern-style dish featuring tender boiled chicken, crisp celery, sweet apple chunks, and creamy mayonnaise, with optional mix-ins like pecans, grapes, or cranberries. It’s a delicious and versatile recipe that works as a snack, meal, or make-ahead dish for gatherings.
Equipment
- Large pot
- Sharp knife
- Cutting board
Ingredients
- 2 large boneless skinless chicken breasts
- 4 –5 ribs of celery diced small
- 1 Gala apple chopped (keep the peel for color and texture)
- ½ cup mayonnaise adjust to taste
- Salt and black pepper to taste
- Chopped pecans
- Red grapes halved
- Dried cranberries
Instructions
- Place the chicken breasts in a large pot and cover with water. Lightly salt the water and bring it to a gentle boil. Cook for about 12–15 minutes, or until the chicken is fully cooked. Remove from the water and let cool for a few minutes.
- Cut the cooked chicken into small chunks (or shred it if you prefer). Dice the celery into tiny squares. Slice the apple into thin slivers, then chop into bite-sized pieces. (Avoid Red Delicious apples; their skin is tough!)
- In a large bowl, combine the chicken, celery, and apple. Add mayonnaise, salt, and pepper to taste. Stir well until everything is evenly coated. Adjust seasoning if needed-a little more pepper and mayo can make a big difference!
- Transfer the chicken salad into a serving dish or airtight container. Chill in the fridge until ready to serve. Enjoy with crackers, on a sandwich, or straight from the bowl!
Video
Notes
Refrigerator: Store in an airtight container for up to 3 days.
Make-Ahead Tip: Prepare the chicken and chop the celery in advance for quick assembly later.
Do Not Freeze: Mayo-based salads don’t freeze well, as they tend to separate.
Make-Ahead Tip: Prepare the chicken and chop the celery in advance for quick assembly later.
Do Not Freeze: Mayo-based salads don’t freeze well, as they tend to separate.