Tuesday, June 12, 2007

Chicken Salad

While there are a myriad of recipes for chicken salad, here I offer one which is rather plain. There is nothing which says *ladies luncheon* more clearly than chicken salad. And indeed, my strongest memory of chicken salad is associated with my grandmother's bridge parties.

Chicken, cooked and diced
Mayonnaise, Duke's Brand (no sugar!)
Celery, diced
Pecans, chopped and roasted
Lemon, one (or 1/2) freshly squeezed

Let me know if you need exact measurements. For serving purposes, you'd need 1/2 cup chicken salad per lady. Presentation is pretty important. Serve it on a bed of lettuce. Or on a croissant with thinly sliced tomatoes and some alfalfa sprouts.

I could make these instructions longer by discussing the merits of cooking a whole hen versus boneless, skinless breasts, but you'll have to email me if you really want those details.

Maybe one day I can post recipes like the Pioneer Woman.


  1. Mmmm, yummy! I love chicken salad, any way it's made. I agree that presentation is important, but setting and company can make up for faults in presentation: I once ate chicken salad out of a battered Tupperware bowl, accompanied with crackers and grapes. It was a memorable meal because it was eaten at the beach in North Carolina with my good friend, Penny, on a clear, bright, spring day.

  2. Laura,
    You are so right....good company trumpss presentation :)

    I was posting this for DD#1 who has her own kitchen now. I wish I had a picture; perhaps I can add one later.

  3. Ree's cooking photos are so amazing!

    I asked her how she takes pictures of herself cooking and she hasn't answered (she is sooooo busy)

    I wonder if she has a tripod and one of her children snapping for her.

    I love chicken salad.
    I like a little honey added.
    Lynn enjoyed mine very much and was hankering to add curry to it!