This past weekend I hosted my annual Memorial Day party. I try to make a new dish each year for every holiday get together, so I revert to my cookbooks. One of my prizes from the Biscuit Contest was a sweet little cookbook from Lodge (makers of iron pans). I found this recipe for chicken salad and tried it. Needless to say, it was the best chicken salad I ever made so I'm sharing it with you all. I made a huge container (4 quarts) and it's all gone already.
Recipe Mary McRae Griffith from the cookbook "A Skillet Full" by Lodge.
French Dressing
SUGGESTION: Pretty and good if served on bed of lettuce, as stuffing for a tomato or as filling for half an avocado. Don't peel avocado until very last and squeeze lemon over it to keep from discoloring.
Kristy's Tips:
INGREDIENTS
2 C cooked and diced (or shredded) skinless chicken
1 C diced celery
1/2 C diced, blanched almonds
Mayonnaise to hold salad together
1 T sugar
1 tsp salt
9 T vegetable oil
1 tsp dry mustard
3 T vinegar
Juice of a lemon
Dash of red pepper or paprika
DIRECTIONS
Place diced chicken in a large bowl. Pour the French dressing over chicken and let it stand covered and refrigerated overnight or at least 3-4 hours. Then add celery and nuts to the chicken and mix with a small amount of mayonnaise. Careful not too much mayonnaise.
Kristy's Tips:
- I used olive oil instead of vegetable oil
- I added just a little bit more sugar
- I used chopped pecans instead of almonds
- I used Blue Plate mayo
- Serve with rolls or croissants
Comments
Post a Comment