Without tooting my own horn too loudly, I’ve often been told my chicken salad is quite good. Some who’ve tried it have even asked for the recipe. I’d have been more than happy to share it if I had it written down somewhere, but it’s one of those dishes I’ve gotten into a habit of making without using a recipe.
(READ MORE: What your recipe box says about you)
Not wanting to leave this Earth without writing it down, I recently made it for the umpteenth time, very carefully measuring all of the ingredients, to share with my daughters and other chicken salad lovers.
I don’t think it’s any different from a lot of other chicken salads. It’s a mixture of chicken, celery, mayonnaise, some kind of fruit or nuts, salt and pepper. What kind of fruit? Shredded apples or chopped grapes. And nuts? Chopped pecans. As for the mayonnaise, nothing but Duke’s. After all, we are in the South, right?
One other thing: Canned chicken is a huge no-no. If you don’t have a fresh chicken in your freezer or refrigerator, wait until you do. Remember to throw in some celery and onions to flavor the broth. Not only will it add to the flavor of the chicken, it will also give you a beautiful stock to freeze and use later.