Athens-Style Georgia Chicken Salad
A creamy, finely chopped chicken salad studded with pecans and grapes, a staple of Georgia lunch counters and tea rooms.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Saucepan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 24
- carbs
- 10
- protein
- 20
- calories
- 340
Instructions
- 1
Cook the chicken breasts in gently simmering water on the stovetop. Simmer until just cooked through, about 15–18 minutes.
- 2
Let the chicken cool completely. Chop it finely by hand.
- 3
Add the chicken, mayonnaise, grapes, pecans, and celery to a large bowl. Mix them together.
- 4
Stir in the lemon juice.
- 5
Season with salt and pepper.
- 6
Cover the bowl. Refrigerate for at least 1 hour before serving.
- 7
Serve on lettuce, as a sandwich, or with crackers.
Chef's tips
Simmer the chicken gently instead of boiling it hard to keep it tender and juicy. Chop the chicken finely with a knife rather than shredding it for the classic texture.
Storage
Refrigerate in an airtight container up to 3 days.
Reheating
Serve cold; no reheating needed.
Common mistakes to avoid
- •Cooking the chicken too long, which makes it dry.
- •Chopping pieces into uneven sizes, which makes the texture inconsistent.
Serving suggestions
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