Martindale Pecan Chicken Salad: Go-to Recipe #3

Martindale Pecan Chicken Salad

Here’s What You Need:

3 pounds boneless, skinless chicken breasts

3 cups water

1 chicken bouillon cube

1 pound seedless purple grapes

2 cups pecan halves

1 cup chopped fresh dill

1 1/2 cups sour cream

1 1/2 cups mayonaise

salt and pepper

Here’s What You Do:

Heat oven to 350. Put chicken breasts in a single layer in a shallow pan.

Bring the water to a boil in a pot, add bouillon cube. Dissolve. Pour enough bouillon water in the baking pan to just cover the chicken. Put aluminum foil over it and bake for 30 minutes. Cool and shred the chicken and place it in a bowl. Add grapes, pecans, dill. Mix. In another bowl, mix the sour cream and mayonnaise together. Toss this into the chicken mix. Season. Cover and refrigerate. Done.

I think I make this year-round, but it’s always best on July 4th. Because on 7.4, we go to the annual Martindale Fourth of July Picnic, and it just fits right in.

Everyone seems to dig it.

From the very old.

To the very young.

Even these guys.

Who, I’m pretty sure, moonlight as one of those Twilight Werewolf Packs.

They sorta smelled like wet dogs.

And even the Fire Department.

In fact, they liked it so much, they irrationally decided to douse everyone with water. (For more of these photos, check out snapshots).

This chicken salad is just that good.