Leftover chicken? Try chicken salad.
March 23, 2007 by Heather
Heather says:
I meant to post this earlier in the week, but somehow preparing dinner fell off the radar when I couldn’t move off the couch without the aid of painkillers.
Anyhow, here is my recipe for chicken salad:
- 1 1/2 - 2 cups cooked chicken - diced
- 2 ribs celery chopped - roughly the same size as the chicken
- 1/2 an apple cored and chopped - again, same size
- 1/4 cup raisins
- 1/4 cup chopped pecans (optional)
- 2 TBSP mayonnaise
- 2 tsp lemon juice
- ~1/2 tsp dried basil
- salt/pepper to taste
Now this recipe is incredibly difficult, so pay close attention.
Mix the ingredients. (I do like to make this in the morning and let it hang out in the fridge for a few hours allowing the flavors to combine, but this is not critical.)
Spread on bread or crackers.
Serve.
Questions?
I like your version. In my version, I use cooked chicken, finely diced onion, finely diced celery, mayonnaise, and the secret ingredient: dill. You can use celery seed if you don’t have celery. I also make a crab salad using the same recipe, substituting mock crab meat for chicken. No measuring, just put however much of each thing you like or have on hand.
PS. Just found your site and I love it. Keep up the good work.
[...] when choosing your spices and extras for your version. Several months ago I posted a recipe for chicken salad. This one works well with lightly seasoned cooked chicken and especially well with lemon pepper [...]
Ooooohhh very nice! I like using grapes instead of apples, myself.