My mother doesn't like chicken much because she was force-fed chicken several times a week as a child. Then my dad always wanted her to make it at least once a week -- for 40 years. When Dad died she said that's it, no more chicken. I am DONE. I understood. She was a good sport for a long time.
We are big tuna salad makers here at my house but not chicken salad.
A couple of years ago my friend Lee Ann sent over some delicious chicken salad. Michael just inhaled it. He was practically licking the bowl, and pestered me to get the recipe and make some MORE. So she shared her recipe and I followed it. He loved it.
I decided to adapt it a bit, though, based on some suggestions from Mom and I added curry because I had made some curried chicken salad for a church function years ago and it was very popular.
Since I was writing out the recipe for a friend of mine I thought I'd just share it here.
Dee’s Chicken Salad
1 rotisserie chicken [usually yields 2-3 cups chicken]
1-2 cups seedless green grapes [halved or quartered if they are large]
½ -1 cup pecans, roughly chopped
2-4 cups mayonnaise [we use only Duke's, but you can't get it outside the south]
½ cup chopped onion
1 lime [chop in half and squeeze juice]
½ tablespoon sugar
½ cup finely chopped celery [can use celery salt and/or seeds instead]
Salt and pepper to taste
Onion powder
Celery salt [to taste]
2 teaspoons curry powder
Lawrey’s seasoned salt, to taste
Pull all the meat off the rotisserie chicken and chop it into bite-sized pieces. Add your mayo and all other ingredients. Mix well. Taste as you mix and adjust seasonings to your taste. Refrigerate.
This will feed my son about 3-4 times, or a family of 4 normal humans once or twice.
