A chicken salad hits the spot in this summertime heat. I like having a bowl in the fridge made up and ready to pull out for a quick sandwich. Sometimes, just in a bowl with crackers. Depending on the bread on hand, like a nice sourdough, I will add a couple of slices of cheese and toast it in the skillet.
I usually use what is on hand, dried cranberries, raisins, grapes, and cherry tomatoes—this time, I used grapes, toasted pecans, and of course, our candied garlic pickles. You can spice it up by adding candied jalapeños with just the right amount of heat, all controlled by you, for the ones you are serving. There is no right or wrong way to make up this yummy salad. Chicken salad will stay in the fridge for 3-4 days IF it lasts that long at your house!
INGREDIENTS:
Two large cans of chicken drained well
One medium onion, chopped
Candied Garlic Pickles, chopped coarsely
1 cup toasted pecans, chopped
1 cup celery, chopped
1 cup grapes, sliced in half
black pepper to taste
mayonnaise added to desired consistency
Two teaspoons of a mild mustard
Add the above ingredients to a large bowl and mix well together.
ENJOY!