chicken salad
When I was a teenager, my best friend Cindy always had the most delicious home-made chicken salad in the fridge. I watched her Mom make it a few times, and even though mine is not exactly like hers (she added about a cup of chopped celery, which my family doesn't like), it's still really good! It must be - because every time we have an office party or a family gathering with hors d'oeuvres, everyone always requests my chicken salad served with crackers. It's also great as a sandwich on toasted bread with lettuce and tomato, or with a salad. NOTE: I never measure the amount of salt and pepper. I use just a few shakes of salt, and a LOT of pepper. Cindy's Mom always said the more pepper you use, the better the chicken salad. I'm not sure why, but it's true! Hope you all enjoy it!
Ingredients For chicken salad
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5 lbchicken breast halves, skinless and boneless
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5eggs
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1 1/4 cmayonnaise
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1 1/4 cmiracle whip
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1 1/4 csweet relish
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black pepper
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salt
How To Make chicken salad
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1Boil chicken until done. Trim any fat and gristle; chop into about ¼ or ½ inch size pieces.
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2Hard boil eggs. Chop or mash with potato masher until eggs are a fine consistency.
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3In a large bowl, combine chicken and eggs. Note: It is better to use your hands for this step; roll/smash the chicken through your fingers to further break down the chunks.
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4Mix mayonnaise, salad dressing, relish, pepper, and salt.
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5Add all ingredients together – again, it is better to use your hands in order to ensure that everything is combined well.
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6Chill for about two or three hours before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!