Friday, May 18, 2012

Chicken Salad

Dear lunch-makers and sandwich-takers,

I always loved the idea of chicken salad, ever since I was little and watched Anne of Green Gables, where Diana tells Anne one day when they are very rich they shall spend all their time at the hotel eating ice cream and chicken salad.

Ah, the things that stick in our memory.

Diana was right, though: Chicken salad is delicious, and since we aren't all dripping in jewels and furs while waiters in tuxedos attend to our every need at the hotel, we are fortunate that it is ever-so-easy to make.

Chicken Salad

Boil or otherwise cook portions of chicken meat and chop into small cubes.  Chill.  Mix with the following as desired: mayonnaise, ranch dressing, chopped pickled peppers, pepperoncinis, cucumbers, finely minced celery, finely minced onion, dried cherries or cranberries, salt & pepper, a few drops of vinegar, a few drops of lemon or lime juice, cubed cheese.  Serve on bread with a leaf of clean lettuce.

Follow with ice cream, to be historically accurate.

Note: Vegetarians could use drained, slightly smashed chickpeas instead of chicken.  Get it ... chickpeas ...!  (Thank you to D of the Mysterious Mrs S, who came up with this idea, originally used in tuna salad!)

Useful Tip: A piece of lettuce makes a great replacement for plastic wrap, if you don't have any on hand.  Which we didn't.

Mrs H



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