Hello.....I have not been on my computer since Christmas time,:

R

rosem

Well-known member
my fatherin law (my husband is an only child) has had three heart attacks, fell and broke his nose and sinus cavities areas, been given 8 pints of blood,rehospitalized for congestive heart failure, had a diabetic meltdown at 33, and finally underwent a bypass to the back of his heart. I have been to tired every night to get on the computer...I have missed relaxing and reading recipes and occasionally posting.

I will try and go back and reread a lot...I feel that I have lost many treasured recipes and many treasured times with an enjoyable forum.

If anyone has a tried and true chicken salad recipe to share, I have an upcoming party and need a fail proof recipe.

Thanks all so much for being who you are. I have enjoyed this forum so much and hope to get back in the swing of things.

 
WOW!! Sounds like a pretty good excuse to me! Poor thing...

This board is one of my "me time" activities - it's fun to see what everone is doing and copy off great recipes. Glad to see you back!

Now... as far as chicken salad. This is my fav. See notes at end:

Chicken Salad in Melon Shells
from an OLD Los Angeles Times newspaper

4 whole chicken breasts
2 cups finely diced celery
1/2 cup diced green pepper (we don't like this so I omit it)
1 tsp. salt
1-1/2 cups mayo
Juice of 1/2 lemon
3/4 cup chopped chutney or mixed sweet pickle (I use the Trader Joes chutney)
Salted pecans or almonds for garnish

Place chicken, a little salt, a few celery tops, slice of onion, and slice of lemon in a pan. Add water just to cover, put on lid, and simmer until done (about 15 min). Cool in stock, then remove skin and bones. Cut into small bite-size pieces. Place in bowl with celery, green pepper. Season with salt. Blend in mayo, lemon juice, chutney. Chill. To serve, garnish with pecans or almonds.

*Note: I sometimes shorten the first part by using breast tenderloins - quicker and no skinning/boning mess. Plus, I don't have to defat the stock, which I freeze for use later. To serve, it looks nice piled in a scooped-out melon half, or on lettuce leaves.

 
Thanks for checking in Rose,hope things brighten up!Thanks for link Erin,have

made a salmon salad using green grapes and this dressing looks like it would be great with that too.
Nan

 
Hi, Nan--could you share the salmon salad rec., please? smileys/smile.gif Hope you're recovering speedily!

 
Have tweaked so much with what I had on hand, can't even remember where the original came from?

probably a magazine or newspaper?

Anyway a dressing much like the chicken salad one, with sometimes dill or sometimes different herbs. But I think the poppy seeds would be wonderful

Usually use chopped celery
chopped red onion
green grapes (pretty with salmon)
think I have added chopped bell pepper?
the toasted pecans woule be great!
Usually use leftover grilled or steamed salmon, breaking it into bitesize pieces and folding in so it holds shape.
Hope this helps!
Nan
Thanks for asking, I am feeling fine, gimping along, but staying busy as I can. In eighth week of twelve. Wheeeeeeeeeee!hopefully will be able to actually start walking then!

 
Oh man....it's a wonder YOU didn't end up in the hospital with stress! Try DawnMO's

prize winning chicken salad (it won a $500 prize).

It's the same one as her tuna salad and I've tried both. Good combination of flavors.

Of course, now I can't find it in a search.

 
If you go up to Search, put in chicken salad, and change the date range to All, lots of great

posts come up, too many to list here.

 
Thanks! Sounds excellent, and definitely YES to toasted pecans. smileys/smile.gif

 
Here you go Rose. REC: Spicy Chicken Salad

Thanks Marilyn.

* Exported from MasterCook *

Spicy Chicken Salad

Recipe By :Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Contests
Poultry Salads

Amount Measure Ingredient -- Preparation Method

1 cup good quality mayonnaise
4 cups cooked cut-up chicken breast
1/4 cup celery -- chopped fine
1/4 cup red onion -- chopped finely
1/4 cup fresh cilantro leaves -- chopped
1/4 cup nacho sliced jalapenos, chopped -- or to taste
salt and black pepper -- to taste

In a medium mixing bowl, mix all ingredients together except the chicken. Gently fold the chicken into the mayonnaise mixture until well combined. Transfer to your serving bowl, cover with plastic wrap and refrigerate, to allow flavors to meld.
- - - - - - - - - - - - - - - - - - -

 
Hi Rose! You certianly are a sweetheart. Here is my favorite combo for chicken salad:

chopped chicken
mayo
chopped fresh tarragon
finely diced celery
dried chopped cranberries
salt & pepper to taste

Great on multigrain bread.

 
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