One of the best parts about living with my parents last year was the cooking. My mom, dad and I took turns cooking so there was a home cooked meal nearly every night and I didn’t have to do all of the cooking and cleaning on my own. While we were living there my mom whipped up a mean chicken salad and I am sharing her recipe with you.
My husband finished his training and we moved out of my parents house in November and I have lost almost ten pounds since then. Was it all of the good cooking or the fact that we now have a set of stairs I go up and down all day long? I think it is probably a bit of both.
Forgive me now because this is going to be a photo-heavy post. I got a new lens and some new photography stuff for Christmas and I have been experimenting with them. Hopefully my efforts will make the food even more drool-worthy.
Obviously the chicken salad has chicken in it. Start out with cooked boneless, skinless chicken breasts. At the beginning of this week I put six big chicken breasts in the slow cooker and have been using them for recipes all week long.
Now before you turn your nose up like my five year old or click onto something else let me say that I do not like raw celery and the thought of grapes in my chicken salad doesn’t sound appealing BUT give it a chance because when all the flavors meld together it really is delicious. I didn’t think I was going to like it but when I closed my eyes and tried it I was pleasantly surprised. My trick for the celery and grapes are to finely chop them so you get the crunch and the sweetness but in moderation.
Oh, and don’t forget the mayo!
I think the only way to eat chicken salad is on buttered toast for a quick and easy dinner but it would also be good on crackers, bagels or regular ole’ sandwich bread for a yummy lunch. Since my husband is working tonight I packed his up with bread and sent him on his way.
Ready for the recipe? Sure you are! It is SO easy you won’t believe it.
Chicken Salad Recipe
2 cups cooked boneless, skinless chicken breast – chopped
2 stalks celery – finely chopped
1/2 cup grapes – chopped
1/3-1/2 cup mayonnaise
1/2 teaspoon minced garlic
1/2 teaspoon garlic powder
1/4 teaspoon salt
pepper to taste
Mix all ingredients in a large bowl and refrigerate for two hours or overnight for flavors to meld.