Chicken Salad with Grapes and Pecans Croissant is from valsdayton Ingredients: * 2 lbs chicken breast or thighs, cut into small bite-sized pieces * 1 cup mayonnaise (preferably Kewpie brand) * 1 tbsp yellow mustard * ¼ cup celery, finely diced * ¼ cup pecans, roughly chopped * ¼ cup seedless grapes, quartered * 1 tbsp fresh lemon juice * Zest of 1 lemon * 1–2 tsp freshly ground black pepper (to taste) * ½–1 tsp sugar (to taste) * Salt (to taste) Instructions: 1. Cook the Chicken:
Bring a pot of salted water to a gentle simmer. Add the chicken and cook for about 8 minutes, or until the internal temperature reaches 165°F (74°C). 2. Cool Quickly:
Transfer the cooked chicken to an ice bath to stop the cooking process. Let it chill for a few minutes, then drain well. 3. Mix the Salad:
In a large mixing bowl, combine the mayonnaise, yellow mustard, lemon juice, lemon zest, sugar, celery, pecans, grapes, black pepper, and salt. Stir until well mixed. 4. Add the Chicken:
Add the cooled chick...