When I was first married we stayed at a little bed and breakfast in Manti, Utah called the Brigham House. The proprietor who ran the home was so personable and hospitable we couldn’t have asked for a better place to stay. Well, she made the most incredible chicken salad for a wedding reception she was hosting later that day and fed us as we were leaving that afternoon. I didn’t like chicken salad at the time so my expectations were not very high. But, I became a lover of this one and asked her to give me the recipe. She graciously rattle off the ingredients while I made note of them but never gave any proportions. The following is what I have come up with in my attempt to re-create her delicious salad.
Brigham House Chicken Salad
4 -6 large chicken breast cooked and chunked
2 stalks of celery chopped
2 cups grapes red or green (cut in half or left whole)
1 granny smith apples with skin chopped(use 2 gala if you don’t like granny)
1 gala apple chopped
2 oranges chopped (I use tangelos sometimes)
1 small can of pineapple tibits drained
2 cups real mayonnaise
roasted or plain peanuts
Step 1: I usually boil my chicken breast but it really doesn’t matter how you cook them just as long as it stays whole so you can cube it not shred. While my chicken is cooling I start chopping the fruit.
Step 2: In a large bowl put drained pineapple in, then add the remainder of the fruit and celery and stir lightly not to break apart the oranges.
Step 3: Add the chicken and mayonnaise to the large bowl and gently fold together so everything doesn’t get torn apart.
Note: If I’m making this for the next day I usually get all the fruit and celery ready in one bowl and the chicken in another bowl and refrigerate. Then the next day I add them together and mix in the mayonnaise.
I usually serve in a croissant roll with lettuce with peanuts sprinkles on top.