Fried Pies & Fireflies: Jessica's Chicken Salad

When my daughter, Jessica was in high school,
she was the assistant manager at a ham store.
She learned to make this delicious chicken salad
that for years has been our very favorite!
We love it on mini crescent rolls with lettuce.
The handsome fella loves it just on club crackers :)

2 lbs chicken breast tenders, seasoned with Morton's Nature Seasoning and roasted 1 hour until tender

--cool and shred...we actually love to run it through the food processor for a couple of whirls

1 cup chopped celery
1/4 cup sweet pickle relish

1/2 cup chopped green onion

1 cup mayo

1 1/2 cups halved red seedless grapes

1 tsp white pepper

1 tsp Morton's Nature Seasoning

In a large bowl, combine the cooled,
shredded chicken and all the other ingredients.
Mix well to combine.

Refrigerate a couple of hours or overnight.

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Like all my chicken I use in my recipes,
I season it with Morton's Nature Seasoning and I roast it
for about 1 hour on 400 degrees, covered with foil.

Chicken salad is made in so many different ways--
some people like it chunky--we prefer ours shredded--
some people like it with nuts--I only want my nuts in a Pecan Pie!! So you can certainly experiment :)

Add your roasted chicken to a large mixing bowl...