Helen Corbitt's Chicken Salad
The recipe as I first saw it was from SAVEUR but as always I made a change or two to my families liking as I am sure you will too. I prefer to cook the chicken breasts by seasoning them well, preheating the oven to 400 degrees F, slathering a bit of olive oil on a half sheet pan and then after placing the chicken on the pan drizzling a bit more oil on them. Usually about an hour is the right amount of time required unless they are small. (Note: I am usually cooking 6 large at a time so fewer or smaller would cut the time down a lot.) When their juices run clear they are done. Cool and remove any skin and/or bone if necessary.
2 pounds of cooked chicken breasts torn into bite size bits
2 C. mayonnaise
2 C. thinly sliced celery
2 C. halved seedless purple grapes
1 C. whole pecans toasted
2 T. chopped fresh parsley
1 1/2 t. kosher salt or more to taste
1/2 t. black pepper
1 C. whipped cream
Fold all of the above ingredients together to mix thoroughly. Yield about 12 cups.
But tonight I an serving this with fresh homemade Cream of Tomato Soup made with fresh tomatoes and Basil from our garden. The soup recipe was posted here on 8/11/11 titled Cream of Tomato Soup.