IN THE KITCHEN Chicken salad: Have it your way

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By Robin McDaniel
Blount Today

How many recipes do you have for chicken salad? How often do you throw in something different when you make it, giving yet another variation on the recipes you have?

Chicken salad is a summertime favorite, and there are almost as many recipes as there are cooks. I have been lucky enough to get two recipes for chicken salad, both from great cooks. The first is from my aunt, Dee Lonas. Dee is a little preoccupied lately, busy with preparations for the wedding of her granddaughter, Keeli Baldwin, on July 28, so I doubly appreciate her taking the time to measure out the ingredients for me.

A note in Dee’s recipe: We have called the part of the celery we use celery "spines." What we mean is the little stems that grow off the sides of the main stalks of celery. They are less stringy and more tender.

To keep the apples from turning brown, soak the chopped pieces in lightly salted water for about 30 seconds, then drain.
The second recipe is the one I promised from one of Blount’s best cooks, Lois Brown. When it comes to the kitchen, Lois has a great reputation, so I know Blount Today readers will enjoy her chicken salad recipe, too.

Dee Lonas’ Chicken Salad

2 chicken breast, cooked and chopped into small chunks
1 large can mandarin oranges (drained)
1 small bunch of grapes, seedless
2 spines of celery, chopped
2 Golden Delicious apples, chopped
1 cup chopped pecans or cashews

Dressing

2/3 to 1 cup mayonnaise or Miracle Whip
1 tsp. prepared mustard
1 tsp. sugar
Dash of salt and pepper
2 Tablespoons Worchester sauce

Combine chicken, oranges, grapes, celery, apples and pecans. Mix together dressing and blend into chicken mixture. Refrigerate. Serve with crackers, light bread or in a pita.

Lois Brown’s Chicken Salad

1 large chicken breast, drained and chopped into small pieces
3 Tablespoons pickle relish
1/2 cup mayonnaise
1/2 tsp. salt
Dash of pepper

Mix all ingredients. Refrigerate until ready to serve.

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