Featured Recipe
Chicken Salad
Chicken Salad– diced chicken, mayonnaise, sour cream, pecans, grapes and celery are all combined to make this delicious sandwich.
Heeeyyyy! Sorry it’s been quiet around here lately. I cleaned out my closet and just found my way out.
Juuussst kidding. Sorta.
Actually, it’s rained here every single day of 2015 thus far. I exaggerate, but it seems that way. So when it’s dark and gloomy I find it difficult to take pictures.
Then there’s the recipes I photographed and had ready to share, and eventually I will, but I accidentally threw away my “old school” piece of paper that I was using to jot down the recipes on while cooking/baking one day. The recipes got tossed before I typed them out, so rather than sulk in my own pity about the loss of a day’s work I decided to tackle the closet “situation” instead. A week and roughly six trash bags later, here I am.
Soooo, let’s talk chicken salad, shall we? You love it or hate it. I love it. Jason hates it.
It’s delicious served on a slightly toasted croissant or with crackers. Chicken salad is perfect for bridal showers, baby showers and ladies luncheons. It’s great on a Wednesday afternoon for lunch for you and yourself only, if you’re like me and the only one in your household who doesn’t loathe chicken salad.
We will talk soon. Enjoy!
Chicken Salad
Ingredients
- 3 cups cooked chicken diced (I used two split, bone in chicken breasts and boiled them)
- 1 cup grapes cut in half
- 1/2 cup diced celery
- 1/4 cup pecans
- 1/4 cup sour cream
- 1.2 cup mayonnaise more may be needed
- Salt and Pepper to taste
Instructions
- Place chicken in a large pot cover with water, sprinkle with salt and pepper and bring to a boil and allow to boil until chicken is cooked through.
- In a medium size bowl combine mayonnaise and sour cream.
- Sprinkle salt and pepper over the top
- Add chicken, pecans, celery. Mix all together.
- Gently stir in the grapes.
- Sprinkle with more salt and pepper.
- If I have a lemon I sometimes squeeze some lemon juice over the top.
- Cover and refrigerate until ready to serve.
Notes
