2 boneless, skinless chicken breasts, cooked, diced
1 stalk of celery, cut in half lengthwise then sliced
4 green onions, sliced
1 cup green grapes, quartered
1 granny smith apple, chopped
1/2 cup chopped pecans
1 cup homemade mayonnaise*
1 small lemon
1 tsp. apple cider vinegar
1/2 tsp. onion powder
2-4 Tbsp. agave nectar
Salt and pepper to taste
3 slices cooked bacon, crumbled
In a large bowl, mix chicken, green onion, celery, apple, grapes, and pecans. In a small bowl, mix mayonnaise, juice of lemon, apple cider vinegar, onion powder, agave nectar, salt, and pepper. Pour over chicken mixture, combine well, and chill. Serve with crumbled bacon on top.
* You can also use store-bought mayonnaise, but I like to make mine so I can tailor it to this recipe. For the mayonnaise, I put one egg, 1 Tbsp of apple cider vinegar, and a hefty pinch of salt in the blender. Blend, and, with the blender running, very slowly pour in one cup of vegetable oil, drop by drop at first, then more quickly at the end, until it is all emulsified and thickened (and looks like mayonnaise). If you notice oil rising to the top, stop adding the oil for a moment and let it work into the mixture completely before continuing to add more.