In the summertime, one of my family's favorite foods is my homemade chicken salad. So on an unusually warm day in February after weeks of bitter cold, we have a craving for homemade chicken salad.
I don't have a written recipe for this salad, but I can give you a few hints for making it extra tasty.
1. Boil a whole chicken with the inside package (liver, heart, gizzard) included. The insides of the chicken and the white and dark meat give a rich flavor to the chicken and so to your salad. Now, I don't actually chop the insides and include in my salad, but by boiling with the chicken, the flavor is there.
2. Use real mayonnaise.
3. I like to add pecans, raisins, and celery to my salad; although, this time I used almonds and dried cranberries instead.
4. I love to season with Cavender's Greek Seasoning. I used it on everything!
If I were to use a recipe, I guess it would read something like this:
1 whole chicken boiled in lightly salted water until done. Dice or shred chicken. 1 cup chopped celery 1 cup chopped pecans or sliced almonds 1 cup raisins or dried cranberries 2 boiled eggs chopped 1 tsp Cavender's Greek seasoning Salt to taste Mayonnaise (Add to desired consistency - about 1 to 1 1/2 cups)
We like to have ours with croissants and fruit. Do you put something different in your chicken salad? Let us know in the comment field.