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
- 5 pounds chicken breast halves, skinless and boneless
- 5 - eggs
- 1 1/4 cups mayonnaise
- 1 1/4 cups miracle whip
- 1 1/4 cups sweet relish
- - black pepper
- - salt
How To Make chicken salad
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Step 1Boil chicken until done. Trim any fat and gristle; chop into about ¼ or ½ inch size pieces.
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Step 2Hard boil eggs. Chop or mash with potato masher until eggs are a fine consistency.
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Step 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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Step 4Mix mayonnaise, salad dressing, relish, pepper, and salt.
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Step 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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Step 6Chill for about two or three hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!