Grandpa made this very special chicken salad using daughter Rev. Stephanie Curran's recipe and the outstanding butter roasted chicken prepared by daughter Marta Pipes! How can you beat a deal like this? Marta cooked dinner last night and we enjoyed her buttered chicken roasted with pearl onions, potatoes, and carrots. Today I used the leftover chicken to prepare chicken salad.
Ingredients:
- Slices of fresh-baked bread
- Cold chicken, with skin removed and cut into bite-sized pieces
- 3/4 cup celery, chopped
- 1/3 cup chopped walnuts
- 1/3 cup dried tart cherries
- Mayonnaise or plain whole-milk yogurt (or half mayonnaise and half yogurt)
Instructions:
Take the skin off of leftover cold chicken and cut it into bite-size chunks. Put the chicken in a mixing bowl. Add chopped celery, chopped walnuts, and dried tart cherries. Slowly add mayonnaise until the ingredients hold together as chicken salad. Spread a little mayonnaise on slices of fresh bread, and make a sandwich using a healthy layer of the chicken salad. You’ll never taste better chicken salad!
You have pecans instead of walnuts or dried apricots instead of cherries? Use what you have. If you have dried apricots, I hope they are from California. They may not be as big and pretty as Mediterranean dried apricots, but they taste better. Or use fresh tart apples if this is what you have, and they will be good too. Just make sure you try this chicken salad made with dried tart cherries and walnuts. You can buy dried tart cherries at Whole Foods.
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