I posted on Sunday, how we enjoyed a huge chicken dinner for Easter Sunday. Well that $6.00 chicken continued to feed us through Monday's lunch and dinner and even Joe's lunch again on Tuesday. ( This additional Chicken Salad that was left was a bonus and not included in the estimated cost per person from Sunday!!!)
After dinner on Sunday, I de-boned the remaining chicken and it yielded about 2 cups of generous chunks of both white and dark meat. Monday afternoon, I boiled 4 eggs ( on hand) and proceeded to make my chicken salad.
This chicken salad is somewhat different than most recipes, but this is how it morphed over the years to take in everyone's tastes, and now it is one of our most popular picnic items too.
I have several versions of Chicken Salad that I have developed over the years, some are more geared to Ladies luncheons, Showers, with fruit, etc in the mix. I will share those recipes later.
Note: When I give a "recipe", it's a tad, and a pinch etc, just like this section of the blog is called. I don't really measure, I "eye" it.
Crafteelaydee Chicken Salad
- At least 2 1/2 cups of cooled de-boned chicken, that is then cut into bite size cubes, or pull apart into small pieces
- Mayo - about 2-3 large wooden spoons full
- Mustard - 2 big long squeezes ( about a 1 1/2 tablespoon)
- Dill Relish - 1 large soup spoon's worth
- Large green olives - about 6 - chopped
- Onion Powder ( not salt) about 1/4 tsp, but I just shake a light amount over the top of the mixture and stop.
- Celery Salt about 1/4 teaspoon. ( does not need much)
- 4 large boiled and peeled eggs, chopped into medium to small pieces- not into mush. ( 4 this time because of the large amount of chicken to be used)
* Paprika, optional
In a large bowl, mix the mayo, mustard, relish,olives, until just blended, add the chicken, and stir gently to coat the chicken with the
" dressing ", then gently fold in the boiled eggs, and add the onion powder, celery salt, again gently tossing to only mix, and not break down the eggs too much. If desired, a light sprinkling of Paprika on top before storing.
Chill until ready to serve with your favorite toasted breads, or fresh hearth breads.
If taking to a picnic, always keep cold too.