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In the kitchen: Angie's fruit & nut chicken salad

by Linda Theil 

Angie brought chicken salad to Mothers' Day brunch and gave me the recipe, so I tried it out today. Here is what I used according to her directions. Proportions are suggested, and are flexible. I couldn't buy dried cherries at the store, so I may dress a sandwich with cherry salsa, instead. This recipe makes about two quarts (two pounds) of chicken salad.

So, it's really good. And really easy to make!

Angie's fruit & nut chicken salad

  • One rotisserie chicken from grocery deli. Clean meat from carcass while warm (about 2 to 3 cups of chicken meat). Store in refrigerator; when cool, rough chop.
  • Six stalks hearts of celery, chopped fine -- about 1/2 cup
  • One small onion chopped fine -- about 1/2 cup
  • One large Fuji or Golden Delicious apple, cored but not peeled, chopped
  • 8 oz seedless grapes, washed and halved -- about two cups
  • 4 oz chopped pecans -- about 1/2 cup
  • 1 cup Montmorency dried cherries
  • Salt and pepper to taste -- start with 1/2 tsp. of each
  • 1 cup Helmann's Real Mayonnaise -- more or less, to desired consistency
Directions: Mixed all prepared ingredients in large mixing bowl. Add salt and pepper, and mayonnaise to taste. Chill. Store in refrigerator. Serve on croissant, or with tortilla chips and cherry salsa. 



Comments

Cathy said…
Sounds delish! I love chicken salad.
5/17/2021
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