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05-16-2017 09:55 PM
My chicken salad changes according to my mood!
If I want a more basic chicken salad to put on bread for sandwiches, I mix about 6 cups of chicken chunks, (mostly white meat with a little dark thrown in), chopped celery, chopped green onion, about 1/2 TBSP of red wine vinegar, and Hellman's mayo until I feel it's moist enough. Then I add a little honey to taste...you just want a "hint" of sweetness. Last, salt/pepper to taste.
If I want a chicken salad to serve on greens as a main dish salad, I make it the same as above, except I add some dried cranberries (craisins), some chopped walnuts and some halved red grapes. Salt/pepper to taste.
Tuna salad is always the same for me: albacore tuna, Hellman's mayo, finely minced celery, finely minced green onions, a little fresh minced dill and salt/pepper to taste. I also find that when I make tuna salad at least 3 hours in advance and give the flavors a chance to meld, it's always better!
05-16-2017 10:19 PM
Our grocery store deli makes really good chicken salad from the rotessiere chickens. One with and without grapes. I like to add more celery.
05-17-2017 11:08 AM
This is the best chicken salad I've ever eaten! I've been making it ever since I found the recipe on margaretsmorsels.blogspot.com
05-17-2017 01:18 PM
I loved the shredded chicken salad at a local diner here in town so I asked the waitress how it was made and the cook came out and told me it was shredded chicken in a can, and mayo - that's all. Not even salt. He said the tuna is the same - canned tuna , mayo. Now I use that same shredded chicken in a can , mayo, and add my favorites of celery and raisins, and serve it on a small plate of lettuce, shredded carrots, chopped peppers and then around the edge I put a hard boiled egg and a chopped tomatoe.
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