Tuesday, May 11, 2010

Yummy Chicken Salad

Tuesdays are for sharing single-living skills. Since we all have to eat I say, "Send in those recipes! Pictures are good, too." Also share your favorite foodie blogs.

Here's my favorite foodie: http://adorkablerecipes.blogspot.com/  I first got to know Melanie before she was born! Bruce and I met her parents in Lamaze. Now she's all grown up, in youth ministry, and cooking up a storm! She's "adorkable!"

For the chicken in this recipe you could use her Herb Roasted (Whole) Chicken recipe on her April 20 blog post, or pick up a rotiserrie chicken from the grocery store or Wal-Mart. I've gotten them for as little as $4.99 which seems like a bargain considering it's already cooked. Have some of it for your supper and use the rest the next day for the recipe and other meals.

Here's the recipe with my little notes. Grapes add surprising freshness and flavor, the pepper is just the right oomph, and if you use the 1/4 cup of mayo it's going to be just right and not all white and goopy like you get at the deli.


1 1/2 cups diced, cooked chicken
1 cup halved, seedless red or green grapes
1/4 cup chopped celery
1/4 cup Hellmans Canola cholesterol-free mayonnaise
1 tablespoon toasted slivered almonds (To toast, place in a non-stick skillet and cook over medium heat, stirring until golden. Butter or oil not necessary).
1/2 teaspoon black pepper
Combine all in a medium bowl and mix well.
Serves four sandwiches or four scoops on lettuce leaves.
Pack them in your picnic basket--or old grocery bag if you're like me and don't remember where you stored the picnic stuff! Head out for the nearest picnic table! ferree

(Photo credit: picnic basket by the queen of subtle on Flicker)

P.S. Check back here daily. I'll feature an encouraging widow's story tomorrow, a good book on Thursday, a "recipe" on Friday, and rest for your soul on Saturday. Hang on to this roller coaster ride through grief, my sister! With God, good things can still happen.


  1. wow, Ferree! Thanks so much! I am honored! and chicken salad sounds amazing!

  2. i LOVE food blogs! that's where my recipe comes from that i'm trying tonight. i'll let ya know if it's good! :)

  3. Yummy! this is a summertime keeper for me. When grapes aren't in season, my Marshall Fields recipe uses rehydrated (soaked) golden raisins until softened, tarragon spice, and tarragon vinegar.

  4. Thanks Sheila that sounds delicious, and I'll add it to my recipe notes!


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