Williamsburg Chicken Salad

Every year my mom, grandma, sister, and I take our annual weekend trip to Williamsburg to shop. Of course we always create lots of memories while we are there. My sister hates it, but I love going to the Williamsburg Potter Factory. Yes, it’s a little creepy but they have great deals on silk flowers, grapevine wreaths, home items, Christmas decorations, decorative flags…ok it is kind of a weird mix of stuff, but it’s always a “must go to” on our list of places to stop. Another place on that list is the Yankee Candle Factory. It only took us two years to finally go inside and boy did we like what we saw! It’s our favorite stop now! You can’t beat the Christmas Village which has snow every 4 minutes, especially when its 97 degrees outside (we go in August)! If you’ve never been, definitely check it out, they have way more than just candles!

We always make our first stop (after the 3 hour car ride) for lunch at the Four Seasons Restaurant in downtown Williamsburg. We always go there to get their delicious chicken salad and a glass of wine to kick off the weekend. Since we only get it once a year, I have recreated the recipe as best I could, and it’s not too bad!

Here is grandma with her wine and chicken salad…Cheers!

Williamsburg Chicken Salad


3 boneless, skinless chicken breasts

20 oz. can of crushed or chunk pineapple, drained

½ cup walnuts, chopped

2-3 stalks celery, chopped

2 green onions, chopped

½ cup mayo (or I use miracle whip)

½ cup plain yogurt (I use plain, nonfat Greek yogurt)

Salt and pepper


1. Preheat oven to 350 degrees. Rinse chicken breasts and place on cookie sheet sprayed with nonstick spray. Season with salt and pepper. Bake for 30-35 minutes…maybe a little less if chicken breasts aren’t that thick. Once cooked and cooled, cube chicken or shred chicken by pulling it apart with your hands or two forks. Put chicken in large bowl

2. Add pineapple, walnuts, celery, and green onions to the large bowl with chicken.

3. In a small bowl, mix mayo and yogurt together until smooth. You can use 1 cup mayo or miracle whip, whichever you prefer instead of the yogurt. I like the yogurt because it is healthier for you and I don’t like too much of a mayo taste.

4. Pour about half the mayo-yogurt mixture into the large bowl with other ingredients and stir well. Continue to add the mayo-yogurt mixture until it looks like all ingredients are covered. Totally up to you how much or how little you want to add!

5. Add salt and pepper to taste. Refrigerate and enjoy when you’re ready!

I like having a chicken salad sandwich or just putting it over a bed of lettuce. There will be leftovers, but it’s one of those things that tastes better the longer it sits!


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