This recipe isn’t really even a recipe. But it is great chicken salad.
Begin by chopping up cooked, cooled chicken. Eyeball your chicken amount and toast roughly the same amount of chopped pecans. (Or you could measure, I guess, but why?) Then put about the same amount of tart dried fruit…I usually use Craisins.
If you’ll notice, I don’t have enough pecans or craisins to make the correct proportions. Also the pecans are inexactly cut up, as is the chicken.
I’ve made many claims in my life but perfection has never been one of them — it never will be, either.
And y’all can take that to the bank.
Back to the chicken salad: Put the chicken, nuts and fruit in a storage container. (Or you could get a separate bowl dirty…but again, why?)
Add equal amounts of mayo and sour cream. If you’re starting with a couple of cups of chicken, fruit and nuts then I’d say to start with 1/4 cup of each and go up from there — depending on how creamy you like your chicken salad.
That is my non-recipe recipe for this Monday.
It’s a scientific fact that Mondays go better with a lunch you enjoy. Y’all knew that, right?
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