The Absolute Best Chicken Salad

Something I told myself years ago, after searching for recipes time and time again, is that if I were to ever publish one of my
own, I wouldn’t discuss my whole life story and leave the recipe all alone at the bottom of the page. I spend way too much time scrolling past the blogger’s hard work as I am panicking to find the one remaining ingredient, all while my kitchen is one glance
away from exploding or burning down or boiling over, which is my specialty. I’ll keep this short and sweet.

This recipe is by the award winning chef, Jean Yves Vendeville, who is the Culinary Arts Instructor at Savannah Technical College. I had the privilege of attending a cooking class held by Chef Vendeville and this was a dish he presented. I added a few tweaks of my own and let me tell you, it is perfection!

If you are in the Savannah area, take a stroll past 7 West Bay Street, downtown, to check out the soon-to-open facility that will house a Savannah Tech Culinary Arts instructor kitchen, as well as an eat-in restaurant. I can speak first-hand of the quality and passion that go into the dishes Chef Vendeville and his students create.


Chicken Salad


4 chicken breasts, pan cooked, diced
2 stalks celery, dice
1/2 red onion, mince
1 green apple, mince
1c chopped pecans
1/2c golden raisins
1/2T fresh parsley, finely chopped
1c avocado oil mayo (this is my fave!)
2t kosher salt
1/2t black pepper
1T lemon juice
1t cayenne pepper


Heat a large pan on medium-high (I use this cast iron pan ). Season chicken with a little salt and pepper. Add 1T of butter and 1T of olive oil to a hot pan. Add chicken and let cook through, until internal temperature reads 165 degrees for 15 seconds. Refrigerate chicken until completely cooled.

In a mixing bowl, mix together chicken, celery, red onion, green apple, raisins, pecans, and parley. Set aside. In a small bowl, whisk together the mayo, lemon juice, salt, pepper, and cayenne pepper, to taste. Add chicken to the mixture and gently fold until combined. Refrigerate until ready to serve.

Yields: 4 servings

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xoxo, Amity