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Food
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Wednesday, June 11, 2008, 10:55 AM
Don't be afraid of this chicken salad recipe Sorry, no new recipes today. It's too hot to cook, and I've been too swamped at work ! This recipe, which I published last summer, doesn't take much effort and won't heat up the kitchen. I made it again a few weeks ago, and we still love it! I never ate chicken salad when I was a kid. I didn't like the way it looked. I was suspicious of the ingredients my mother might hide inside all of that chopped chicken and mayonnaise. There were too many green things in there. Of course I grew up and one day was brave enough to sample some of my mother's chicken salad, spread on a saltine cracker. I loved it and regretted the many meals of chicken salad I missed. Oh well, live and learn. After I got married, I'd make my own chicken salad for my husband, Reggie, and me. Reggie loves chicken salad, and we both like having some in the refrigerator to eat during our lunch hour. I always used my mother's very basic recipe using chopped chicken, mayonnaise, pickle relish and celery. Mama never put eggs in her chicken salad, so I don't either. Over the years, I've read so many chicken salad recipes that go beyond Mama's basic recipe. They have more vegetables and even grapes mixed in. But I never tried those recipes. I got adventurous several weeks back, however, and tried a recipe I had seen in the June/ July edition of Taste of Home. A photograph of Luncheon Chicken Salad was so enticing to me. The photograph showed a colorful serving on a pretty crystal plate. I had to try it. Included in the recipe (in addition to what I'm used to) are shredded carrots, pimientos, green pepper, grapes, mandarin oranges and almonds. I wasn't sure how it would be received, but those who tried it, loved it. My husband, who I thought would wrinkle his nose at the grapes, actually reminded me to add the them when I made the chicken salad again this week. lisa@wilsontimes.com | 265-7810 ========================================================== LUNCHEON CHICKEN SALAD 3 boneless chicken breasts, cooked and chopped 1 celery rib, finely chopped 1/2 green pepper, chopped 1/3 cup sweet pickle relish 1 shredded carrot 1/2 jar diced pimiento, drained 1/2 cup light mayonnaise 1 tablespoon lemon juice 1 teaspoon sugar 1/4 teaspoon salt or to taste 1 cup grapes (green or red), halved 1 11oz. can mandarin oranges, drained 1/2 cup slived or sliced almonds, toasted In a large bowl, combine chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl mix mayonnaise, lemon juice, sugar, salt, pepper and salt. Mix the chicken mixture with the mayonnaise mixture. Sppon chicken salad onto plate or onto bed of lettuce. Top with grapes, oranges and almonds.
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