An easy and simple chicken salad recipe to fill up that perfect chicken salad sandwich, featuring shredded chicken, sliced grapes, and crunchy almonds.
Add the onion and celery to the bowl of a food processor fitted with a paddle attachment, and process until minced.
Cut the chicken into 1" chunks (should have between 3-4 cups), add to the food processor and process briefly until the chicken is fine in texture and the mixture holds together when pinched.
In a large mixing bowl, whisk together mayonnaise, dijon, sugar, salt and pepper.
Add the contents of the food processor to the mixing bowl, along with sliced grapes and almonds (if using). Stir to combine. Serve right away, or refrigerate for 3-4 days.
Makes about 3 cups.
The Anthony Kitchen