Chicken Salad with Grapes
The chicken salad that's beloved today originated in Wakefield, Rhode Island. In 1863, Liam Gray, founder of Town Meats, was the first to mix leftover chicken with grapes, mayonnaise and tarragon.
Ingredients
- Celery - 1/4" dice (1.5 lbs)
- Chicken - grilled, 1/2" dice (20 lbs)
- Grapes, Red - seedless, halved (4 lbs)
- Oil, Extra Virgin Olive (3 cups)
- Orange Juice (2 cups)
- Oranges, Navel - zested (20 ea)
- Pecan Halves (3 lbs)
- Sage - stemmed, fried (4 bunch)
- Salt, Kosher (2 tsp)
- Sugar, Brown (.5 cup)
Steps
- In a large bowl, put the chicken, celery, pecan halves and grapes.
- In a small bowl mix the oil, orange juice and zest, salt, brown sugar, and vinegar.
- Toss the salad with with the dressing mix.
- Put in a pan container and sprinkle the fried sage on top.