Friday, August 12, 2016

Chicken Salad





Everyone has their favorite chicken salad.

But if you're like me, you're always on the search for "the best" chicken salad.

I've scoured lots of church cookbooks, tea room recipes, and magazines searching for an even better chicken salad recipe.

Truthfully, I've had some delicious chicken salads.

But this one . . .

this is one of my favs!

I've used this recipe for more than 15 years.

Honestly, though, I don't make it a lot.

And for that, I'm not sure as to the reason.

Bust as we planned a get-away this Summer, I decided to make this to take with us.

When we travel to the mountains, that is our let down and relax time.

I don't mind cooking . . .but I want to do it at home and just take it with us in the cooler.

That way, while we're away, I feel like I'm getting a vacation too -- rather than having to spend so much time preparing meals!

Chicken Salad

3 cups cooked & cubed chicken (I roast a whole chicken and use the meat from the chicken)
2 cups grapes, cut in half
1 1/2 cups celery, or substitute granny smith apples if you don't prefer celery
2 TBSP red onion, chopped (this is NOT enough onion for my preference . . .I always do more)
1 small can pineapple tidbit, drained -- reserve 1 tsp. of the juice
1/2 cup chopped nuts (Walnuts or pecans are best)
1 cup mayo*
1 cup sour cream
1 tsp. pineapple juice (if you forgot, just use lemon juice)
2 TBSP honey
1/4 tsp. cinnamon
1/4 tsp. ginger

In a very large bowl, add the cubed chicken, grapes, celery or apple, onion, pineapple, and the nuts.

In a small bowl, combine the mayo, sour cream, pineapple juice, honey, cinnamon, and ginger.  Stir together well.

Pour the dressing over the chicken mixture.  Stirring well to incorporate the ingredients.

Refrigerate  to allow the flavor to blend.

Serve as a sandwich or with crackers.

*I start with half of the dressing recipe because sometimes a whole recipe is too much.  For your first time, you may want to try that to determine if you want more dressing or if half is enough.  You can always make the entire dressing recipe and serve the remaining half on the side for those who wish to have more.

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