Chicken Salad Recipe

In Wednesday’s post, we gave you suggestions for five fun things to do this summer.  One of them was to go on a bicycle picnic.  When you are thinking about what goodies to put in that backpack, chicken salad sandwiches would be great.  (Just be sure to keep them cold.)  Like the recipe last week and the week before, this is a recipe that we introduced to you very early in our blog writing four years ago.  We think it is good enough to bring back and share with those of you who weren’t around here back then.  Jordan originally posted the chicken salad recipe, but since I made it for Mr. Right and me last week-end, it’s my turn to write about it.

 

CHICKEN SALAD

 

Source – Cooking in the South by Johnnie Gabriel

 

4 cups chopped cooked roasted chicken

2 cups thinly sliced celery

3/4 cup mayonnaise

1/4 cup whipping cream

1/4 cup sweet pickle relish

2 tablespoons minced onion

1 tablespoon lemon juice

1/2 teaspoon salt

White pepper, to taste

1 cup red grapes, cut in half or 1/2 cup toasted slivered almonds

 

In a large bowl combine the chicken and celery.  In a small bowl whisk together the mayonnaise, whipping cream, sweet pickle relish, minced onion, lemon juice, salt, and white pepper.  Toss the mayonnaise mixture with the chicken.  Cover and chill.  Add the grapes or almonds just before serving.

 

 

Mr. Right and I celebrated our anniversary this week, and so, this week-end we are taking an overnight bicycling trip to celebrate.  You all have a great week-end.  We will see you back here Monday.  Thanks for stopping in.

 

Take care.

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