Chicken Salad

This recipe is the epitome of my no-rules creations in cooking.  I’m sorry I lack more measuring rods for it, I hope you are still able to make and enjoy!  We had this the other night with corn on the cob and watermelon — made for a light dinner on a hot, summer evening.  If only we had lemonade…

4-6 Chicken breasts, boiled (or 8-10 tenderloins)
Sliced almonds, however many you want
Grapes, however many you want, cut in half
Celery, whatever you want, chopped
Mayo, to taste
Dash of salt and pepper
Dill, to taste

Boil chicken until it looks like its done, testing the middle for pinkness.  Don’t do it too long or it’ll be dry — we want it juicy!  Cool the boiled pieces with cold water or ice cubes — tear apart with your hands when they are cooled.  Add chopped celery, halved grapes, sliced almonds, mayo, etc, and mix.  Add more of whatever you’d like to make it to your tasting, making sure to have PLENTY of mayo!! :)

Serve inside dinner rolls, hamburger buns, or sliced bread — or as a topping for a mixed greens salad.

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2 Responses

  1. […] The other recipe is for chicken salad. […]

  2. Hi there :) Just stumbled upon your blog..and this chicken salad sounds delish! With the juicy-ness of the chicken along with the grapes (and all other things!) sounds like a divine salad!

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