Ingredients
Equipment
Method
Preparation
- Cook the chicken tenderloins by poaching them in lightly salted water for about 15-20 minutes until opaque and tender. Shred the chicken finely.
- In a mixing bowl, combine Duke’s mayonnaise, salt, pepper, and any other preferred seasonings. Stir until smooth.
- Gently fold shredded chicken into the mayo mixture, ensuring even coating without overmixing.
- Carefully mix in Fuji apples and red grapes, ensuring even distribution. Add nuts or cheese if desired.
- Cover and refrigerate the salad for at least 30 minutes before serving for enhanced flavors.
Nutrition
Notes
Use quality chicken and Duke’s mayonnaise for the best results. Customize with various add-ins to suit personal taste.
