I’ll go ahead and tell you right now that trying to write down a chicken salad recipe is almost impossible! Everyone seems to like it a little different…some like it chunky, some like it minced, some like to add grapes and nuts, others like celery and pickles. So please remember this is how I like to fix chicken salad! You can easily change it up if you’d like! 🙂
I spent an afternoon with David’s grandma watching her make chicken salad. I took the best notes that I could and then came home and played with it till I got it right.
Chicken Salad
4 -5 lb chicken, cooked, deboned, and chopped 1- 1/2 C. finely chopped celery 1-1/2 C. finely chopped sweet pickles – I prefer homemade sweet pickles. 6 boiled eggs, chopped Mayonaise Salt & PepperCook chicken (boil, bake, crockpot, whatever method you choose), debone and chop chicken. Then add celery, pickles, and eggs. Salt & pepper. Begin adding mayonaise. Again this all depends on how much you like. Add until you are happy with taste and consistency. You will need to taste-test. You may find that you want more pickles or salt or whatever. This recipe depends on what you prefer!
Place in refrigerator until ready to serve.
Make sandwiches, tarts, or eat it with
crackers! 🙂
CHICKEN BALL
3-4 LARGE chicken breast, cooked & finely chopped
2 (8oz) bars of cream cheese
1/2 cup of mayonnaise
1 tablespoon of celery flakes
1 teaspoon Worcestershire Sauce
1/2 teaspoon minced onion (optional)
Mix all of the above ingredients together in a bowl and place in frig and chill approx. 30-45 minutes. (this makes it easier to work with) Remove and form into 2 balls and roll in either parsley flakes or chopped nuts.
(pecans, walnuts or even chopped almonds, your choice) After rolling balls in coating, place in plastic wrap and refrigerate until needed. Makes 2 medium balls.
Serve with your favorite crackers (wheat crackers are especially good)
My friend Elaine Stewart gave me this recipe…. Try it, it’s yummy!
Jackie, that sounds so good!!!