Monday, February 22, 2010
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.
I'm sharing with other wonderful foods at Tempt My Tummy.