The fabulous 50’s gave us so many great recipes and chicken salad is definitely one of them. Everyone likes chicken salad different ways: ground up and fine, large and chunky, chock full of onions, nuts, and any number of other ingredients. Chicken salad is actually any kind of salad that counts chicken as a main ingredient. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards. Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. It may also be used for sandwiches. Typically, chicken salad is made with leftover or canned chicken. This simple recipe is just a start, you can obviously make your own and adapt it to your personal taste, or to your guests taste.
INGREDIENTS 3/4 lb (2-3 cups) of cooked chicken meat, coarsely chopped 2 stalks celery, chopped 1/2 red bell pepper, seeded and chopped 4-6 green olives, pitted and minced 1/4 cup of chopped red onion 1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
DRESSING 5 tablespoons mayonnaise 1 tablespoon plum preserves 2 teaspoons fresh squeezed lemon juice
Salt and pepper, to taste
DIRECTIONS Prepare all of the salad ingredients and toss them together in a large bowl.
Prepare the chicken salad dressing in a separate smaller bowl. Mix together the mayonnaise, preserves, and lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing should not be too sweet nor too sour.
Add more preserves or lemon juice until you have reached the balance you want. Add salt and pepper to taste. Gently stir the dressing in with the chicken salad ingredients. Taste and add more salt and pepper if needed: chicken salad is ready.