MEMA'S CHICKEN SALAD
This recipe has been used by my family for over 100 years. My mother was gifted this closely held favorite by her mother-in-law when she married my dad. It has been a staple in almost every family potluck or holiday party that I can remember. My mom served it at all of her end-of-the-year teacher appreciation luncheons and my grandmother served at every bridge club get-together with her friends. It's my husband's favorite and I love making it. It reminds me of really happy moments in my childhood. I hope you enjoy it as much as I do.
Provided by Martha Moore @BlueRidgeWoman
Categories Chicken Salads
Number Of Ingredients 9
Steps:
- Boil and debone a whole chicken. Finely chop/dice and put in a large mixing bowl. (Best results for boiling - cut whole chicken into similarly sized pieces. Put in large pot and just cover with water. Lightly salt. Bring to a boil and cook for about 30 minutes. Let cool completely before deboning). NOTE: You can use a whole rotisserie chicken or boil chicken thighs and breasts enough to make about 3 cups when finely chopped.
- Add finely chopped celery and hard-boiled eggs (more or less to taste), sweet pickle relish and/or other add-ins you like. Some suggestions include sliced almonds, walnut or pecan pieces; diced apples (tart would be better) or craisins. Add salt and pepper to taste.
- Blend together gently.
- For the dressing: In a 2 cup measuring cup, pour in the vinegar, mustard, and sugar. Whisk until blended. Add to the mixture enough mayonnaise to reach the 2 cup line. Whisk again until well blended.
- Pour dressing over chicken and add-ins and gently fold until all ingredients are well incorporated. Chill at least one hour before serving.
- Serve on sandwiches or crackers, or with a simple salad. Perfect in mini tart shells as an hors d'oeuvres.
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