Do NOT Freeze this! Chicken Salad – Janelle

August 9, 2008

Sometimes on the day of the swap, one gal will make something to be consumed that night or very soon because it cannot be frozen. Last week, Emily made a fantastic Chinese Chicken Salad that made me very happy.  Please email the recipe Emily!

But this week I made Regular old Chicken Salad to be stuffed inside garden fresh tomatoes. I really play this recipe by ear, but here goes.

For 2 families or 1 party here are the portions:

3 lbs boiled chicked diced into 1/2″ or smaller pieces. I used my hands and pulled when chicken cooled.

3 stalks of celery diced

(1) 3.8oz can of Sliced black Olives – drained

1 LARGE pickle or 2 mediums quartered lengthwise and then diced

1 Bag of Oven Roasted Sliced Almonds. (Found in the salad section of the grocery store)

1 Tablespoon Lemon Juice

Lots of Mayonaise

Season to taste with the following seasonings: Minced Onion, Garlic Salt, Ground Black Pepper and Cayenne Pepper. (I just love the Cayenne – it leaves a great punch at the end) So like at least 3 shakes of that puppy.

OK so I’m overly generous with the mayo. I keep adding in mayo till it looks heart attack worthy. But you can ease off of that and start with 1 cup and then add incrementally till it looks like your type of chicken salad.

I doubled this batch to make enough for 4 families and provided store bought tomatoes (but your garden tomatoes would be so much better!) As well as Croissant rolls for kids and leftovers, 4 ear of corn for each family, and Sliced orange wedges!

I had it tonight and loved it myself. Good job me.


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