I'm particular about my chicken salad. You won't see me ordering it in restaurants, because I want to know everything from precisely how it's prepared to precisely how big the individual ingredients are. Chicken salad can't look anything like tuna salad for starters. That's just gross. It's got to be chunky and it's got to have distinct flavors. See what I mean? I'm picky.
This recipe calls for pretty common chicken salad ingredients (with the exception of one surprise!), but the size of each individual ingredient determines the tastes you encounter. I know that sounds just about as pretenious as you can get, but friends, trust me. When I say mince this or chunk that, follow my directions. You'll be glad you did.
I used to call this "redneck chicken salad," because all my country friends ate it up like they do sardines and saltines. As soon as my more sophisticated (read: folks that don't know just how good potted meat is after a morning of fishing on the river), I had to rename my chicken salad to reflect its broader appeal. Peace, B.
This recipe calls for pretty common chicken salad ingredients (with the exception of one surprise!), but the size of each individual ingredient determines the tastes you encounter. I know that sounds just about as pretenious as you can get, but friends, trust me. When I say mince this or chunk that, follow my directions. You'll be glad you did.
I used to call this "redneck chicken salad," because all my country friends ate it up like they do sardines and saltines. As soon as my more sophisticated (read: folks that don't know just how good potted meat is after a morning of fishing on the river), I had to rename my chicken salad to reflect its broader appeal. Peace, B.
You'll need the following ingredients to make about 4 cups of chicken salad:
2 cups cooked chicken* cut into bite size pieces
1 cup minced celery
1 small minced onion
1 cup seedless grapes, cut into halves
1 cup pecans, broken into pieces
1/2 cup light mayonaisse
1 teaspoon Worchestershire sauce
salt and pepper to taste
*My absolute favorite way to make this salad is with rotisserie chicken, but I also earmark a couple of breats when we are grilling. The salad will really take on the flavors of the chicken, so be careful not to use anything from a really flavorful recipe.
2 cups cooked chicken* cut into bite size pieces
1 cup minced celery
1 small minced onion
1 cup seedless grapes, cut into halves
1 cup pecans, broken into pieces
1/2 cup light mayonaisse
1 teaspoon Worchestershire sauce
salt and pepper to taste
*My absolute favorite way to make this salad is with rotisserie chicken, but I also earmark a couple of breats when we are grilling. The salad will really take on the flavors of the chicken, so be careful not to use anything from a really flavorful recipe.
Be sure the chicken is chunky. It has to compete with those grapes and pecans. If you cut it too small, it gets overpowered.
There is no purpose for this picture other that to share with you that I had enough chicken to freeze some for another batch! Woot.
Cut your celery into matchsticks and then, mince. Your onion should be minced even smaller.
Mix everything together in a bowl.
Including the secret ingredient to my super mega awesome fabulous chicken salad- Worchestershire sauce!
Store in an airtight container. This never lasts more than a day or so in my house, but I imagine it would be good for longer.
