What to do with all that leftover chicken from our barbeque? Make my grandmother's chicken salad, of course. A plate of this recipe offers a marvelous combination of crunchy, salty, spicy and sweet.
3 chicken breasts, cooked and chopped into chunks
2/3 c. mayonnaise, or more if desired
4 celery stalks, chopped
green onion, chopped
16 oz can of mandarin oranges, drained
bunch of green, seedless grapes, cut in halves
slivered almonds, roasted
salt, to taste
white pepper, to taste (the more, the better, in my opinion)
Simply combine all the ingredients and chill in the refrigerator for two hours. Serve on a summer day alongside a buttery croissant and wash it down with a glass of homemade sun tea.