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.
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