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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Salad Recipe

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This recipe for Chicken Salad is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken breasts (desired amount, with bone and skin intact), boiled with celery, onion, salt, pepper
Mayonnaise
Sour cream
Granulated sugar
Chopped celery (and/or sliced water chestnuts)
Green or red seedless grapes, halved (or well-drained pineapple)
Chopped onion (or chopped green onion)
Toasted sliced almonds (or toasted pecan pieces)
Salt and pepper, to taste
Cayenne pepper, to taste (optional)
Directions:
Directions:
1. Drain cooked chicken, remove skin and bones, then cool and chill completely. When chilled, cut into nice-sized chunks. Put into mixing bowl and set aside.

2. In a separate bowl, mix mayonnaise not quite half and half (a little less mayo than sour cream) with sour cream, and add just a sprinkle of granulated sugar, to taste.

3. Add celery, grapes, and onion to chicken in bowl and toss lightly from underneath with a rubber spatula, so you don't break up the chicken chunks, just until mixed. Add salt and pepper, to taste, and cayenne, if using. Stir lightly again.

4. Fold in sour cream/mayonnaise mixture gently, then you can adjust your seasonings, as needed.
Chill, covered, until serving time.
Personal Notes:
Personal Notes:
2002, from a co-worker. No measurements.

 

 

 

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