Grandma’s Easy Chicken Salad

For many summers, we would drive up to Grandpa and Grandma’s and spend a long morning blueberry picking at a nearby blueberry farm. Grandma always packed a picnic lunch and after picking 70+ pounds of blueberries, we’d head to a local park for lunch. Something I’ve always appreciated about Grandma was her care and preparation of balanced meals, the picnic would include fruit, raw veggies, homemade cookies, sometimes chips, and sandwich makings–bread, peanut butter and jelly, condiments, lunchmeat or this chicken salad.

Grandma gave me this recipe at one of my bridal showers. Although the recipe is typed up (her exact recipe is below), in her neat handwriting she signed the bottom corner with Grandma C.

This comes together quickly and is just right for seasonings and flavors. I usually make a fruited chicken salad, so I found this sweet pickle version a lovely change. We enjoyed it with crackers, but it would make a perfect sandwich as well.

GRANDMA’S EASY CHICKEN SALAD
Print This Recipe

1/3 c. finely chopped celery
1/4 c. chopped sweet pickle
2 tsp finely chopped onion
1/2 c. mayonnaise
1 Tbsp lemon juice
1/2 tsp salt
dash of pepper
1 1/2 c. chopped cooked chicken

Combine celery, pickle, and onion. Combine next four ingredients; fold into celery mixture along with chopped cooked chicken. Cover and chill.

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Weekend Fare & A Giveaway!

It’s hard to believe the end of the week is nearly here! I finally am getting back in to the cooking groove – just in time to leave. ūüôā This week I made a salad with chicken and veggies, bbq chicken pizza, and today’s featured recipe – chicken salad. Yes, it was chicken week. I cooked four chicken breasts on Monday and made them last for three meals. It worked well and everyone enjoyed the dinners!

A good chicken salad is wonderful and yet I have a hard time finding it. I vary mine with one exception – it always has some kind of fruit in it. The fruit is often grapes but I’ve also used craisins and various other things. My version today¬†includes apples as well as grapes. I like the¬†natural sweetness the fruit adds as well as the color!¬†

ALAINA’S FRUITED CHICKEN SALAD
Print This Recipe

1 1/2 – 2 chicken breasts, diced
1 apple, cored and finely diced
1/3 c. red or green grapes, quartered
2 stalks celery, finely diced
2 Tb. red onion, finely diced
1 Tb. lemon juice
1/3 c. mayonnaise (I often use half mayo and half plain yogurt)
1 tsp. dried dill OR 1 Tb. fresh dill
Salt & Pepper to taste

Combine all ingredients. Serve over spring greens or lettuce or as a sandwich filling. (We really liked this served over the greens with water crackers on the side). Serves about 4.

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Nothing like waiting until the end of the month for our giveaway! This beautiful cookbook is the Williams-Sonoma Seasonal Celebration Spring book by Joanne Weir. The pictures alone will inspire you to try recipes and experiment with spring produce! It offers recipes such as Fresh Pea Soup w/Lemon Creme Fraiche, Asparagus-Parmesan Cheese Puffs, Spicy Deviled Eggs, Spinach & Bacon Souffle, Lemon Cloud Tart, and many more.

TO ENTER:
– Leave a comment on this post telling us your favorite cookbook or spring recipe.
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For additional entries (just leave us a comment telling us which ones you have done!):
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– Join our facebook group – The Cooks Next Door.
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There you go! You could earn as many as 7 entries. And if you already are in our group, subscribe etc, let us know and we will add in the extra entries!

I leave tomorrow so I will try to close the giveaway sometime next week but the winner will not be announced until after May 9.