Southern chicken salad recipe is made tea-room style with seedless red grapes, toasted pecans and cubed chicken breast. Serve it on croissants, a bed of lettuce, or your favorite bread.
0 Simmer the chicken in the chicken stock until cooked through and tender.
1 Remove the chicken from the stock and reserve the stock for another use.
2 Cool for 10 to 15 minutes.
3 Cube the cooked chicken and place in a bowl.
4 Add the grapes, celery, pecans, and green onions.
5 Stir gently.
6 Mix the mayonnaise and 2 tablespoons of the sugar.
7 Stir into the chicken mixture.
8 Add the cream if needed to thin it out a little.
9 Taste and add more sugar if you like it sweeter - I like mine a little sweet.
10 Mix in the salt and pepper.
11 Pile on the cut side of the bottom croissant.
12 Sprinkle with smoked paprika.
13 Top with the other half of the croissant.
