Seriously, I’m thankful for a lot of stuff…heated car seats, convenience to good food stores, a puppy who was completely house trained in less than 2 weeks. I am grateful for GOD’s perfect will and awesome favor in my life (even when I don’t understand), my family, the magnificence of deep blue October sky, and yes, good chicken salad. The importance of good chicken salad cannot be overrated. I’ve had bad chicken salad…skin, small bones, or fat mixed in; poorly seasoned; finely minced chicken…etc. My mother’s chicken salad never disappoints me. It’s chunky, free of foreign matter, and expertly seasoned. For her, it starts with the chicken…She likes to make her’s with roasted hens. Yes, my mother will actually roast hens just to make good chicken salad…She’ll use the stock for cornbread dressing 🙂
So yesterday, as I roasted the bird for Thanksgiving, all I thought about saving the breast for today’s chicken salad.
P.S. I’m thankful that I’ve learned to use the “after the jump” feature on this blog!
|Chopped ingredients waiting to become chicken salad.|
Really Good Chicken Salad
1 whole, seasoned, cooked chicken breast…about 2 1/2 cups chopped
3 boiled eggs, chopped
2 ribs of celery, chopped
1/2 small yellow onion, finely chopped…about 1/2 cup
2 strips bacon, cooked crisp and crumbled
1/4 cup chopped pecans
1/4 cup sweet pickle relish, drained
1/2 cup mayonnaise
1/4 teaspoon salt
In a bowl, stir together all ingredients except paprika and fold in mayonnaise. Season to taste. Garnish with paprika. Serve with assorted crackers. Cover and refrigerate unused portions.