basically Deb's chicken salad is pretty easy...

make chicken (we just simmer it in water) and debone, refrigerate...
cut into bite sized pieces, about 1/2"...
add some chopped onion...
add some chopped walnuts or pecans...
add some chopped celrey (optional)...
S&P to taste...
add some halved seedless red grapes, and mayo or a mayo/sour cream combo...
maybe some paprika sprinkled on top after all is mixed...

Great as a sandwich on a nice baguette with lettuce... or as an app. served on triscuts...
(for an app. we chop the chicken very small)...
It's light (if you don't use too much mayo, we use just enough to moisten) and very refreshing!

all Deb's measurements are by eye... no set amounts...
It turns out slightly different every time... but always a crowd pleaser!

This recipe is a variation of Waldorf Chicken Salad sailing friends of ours make...
For Waldorf Chicken salad, just substitute chopped Granny Smith Apples (or other crisp tart apple) for the grapes...
another Crowd Pleaser!

Just an FYI... don't add too many grapes or walnuts or pecans or onions at the beginning...
add a little of each and adjust to taste and texture until you get the right combination...
You'll know when it's right...
It really is a great beach lunch! and works well at a "bring an app to a cocktail party" on SXM!

Brian, Great summer time dish!!
I have done this using smoked chicken breast. While Ms Seaside does not like dark meat in her chicken salad, I do and sometimes make up a batch using mixed meat from a roasted chicken.

The sour cream/mayo mix gives it a great texture and mild taste!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Huhm, I haven't made chicken salad for a while. Looks like it's time to make some, as this is making me hungry! I put a dab of Dijon in the mayo to kick up the taste a bit, as I think just mayo or mayo and sour cream makes it too bland.

I like to put a teaspoon or so of Coleman's Mustard Powder in it, but Deb's not too fond of it...
This recipe is definately not bland with the onions & grapes!

And a few turns on the fresh ground black pepper goes a long way too!!

I sometimes use yogurt instead of mayo or sour cream.

When I grill chicken for dinner I always make plenty extra for chicken salad and shredded chicken tacos.

LOL! we've never had any pre-packaged ground pepper in our house...
when we use it, it comes right from the grinder... a Greek Coffee Grinder...

I definitely put pepper in, but I still like some dijon, as it seems bland without it, and yes I do put grapes in and walnuts.

ah... when we make it with grapes, we forgo the mustard...

I make it with a curry mayo, grapes, almonds, celery and water chestnuts.

Oooo annie... that sounds good!

The curry does sound like a good addition!!

Interesting twist Annie. I'll try it soon.

I especially like the water chestnuts, but am not a raw celery fan at all. I can tolerate it sliced really thin, but usually try to find a substitute.

yum, yum, yum... we have a variation on this salad, with apples chunks instead of grapes.

Brian, it's a Paula Deen recipe.
http://www.foodnetwork.com/recipes/paula-deen/curry-chicken-salad-recipe/index.html
I just happened to see the show the day she was making it and it struck my fancy and I just love it! And it is very easy to make.

We love anythinng with curry...
I make curry chicken (or shrimp) with pineapple, coconut & wine a lot... Yummm...

Me, too, Brian! How about posting the recipe for the above? I love curry, shrimp, pineapple, coconut....yum!

Ya know... I don't really have a recipe...
I just throw everything together in a large saute pan...
I do use canned pineapple chunks (drained), madras curry and sweetened coconut flakes... and a cheap dry white table wine...
I cook the chicken in Olive Oil and the curry, then wine when done (let it reduce), and then the pineapple & coconut...
We serve it over rice... it's very easy to make!

If you like curry, try this. Got it from Food & Wine many years ago:

Curried Orange Peanut Sauce

1/3 C orange marmalade
¼ C orange juice
2 T creamy peanut butter
1 T Dijon mustard
1 T curry powder
1 tsp vegetable oil
½ tsp salt
½ tsp crushed red pepper flakes
¼ tsp chili garlic paste such as Sambal Oelek
Zest of one orange

Combine all ingredients. Taste and adjust seasonings to taste. Baste over shrimp and grill. Also works with chicken or pork. Serve more sauce on the side.

mmmmmmm ....... now that sound very good, while in St Martin this year I had my first Indian food, unreal, enjoyed it so much, I will try this recipe for sure, ........also thanks to ALL who post recipes on this site !!!!