"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Salad Recipe

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This recipe for Chicken Salad, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Wilkins
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cooked diced chicken
1 1/2 c. grapes, halved or quartered
1 apple chopped
1/2 c. raisins chopped
1/2 c. celery chopped
1/4 c. toasted walnuts
1/2 tsp. tarragon
1/2 tsp. thyme
1/4 c. chopped fresh parsley
5-6 T. each of mayonnaise and plain yogurt
(can use light versions and I like sour cream as a yogurt substitute) Adjust amount to your creaminess preference

Directions:
Directions:
Boneless skinless chicken breasts work great here. I also make this with those wonderful roasted chickens from Sams or other grocery stores. This gets only better if you can refrigerate it most of a day or overnight before serving. Play with it as you like because I've snuck in chopped craisins, dried apricots and even small amounts of dried sweetened dried pineapple.

Personal Notes:
Personal Notes:
Mama and I have such a good time trying new tea rooms and restaurants and about the first thing we look for on the menu is a good salad and mostly good chicken salad. This is a family favorite and I've made it for her over the years.

 

 

 

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