My friend Amy emailed me last night and said as a faithful reader of Fruit Inspection, she was still waiting for my chicken salad recipe. I think Jenna had asked me to post it too. Sorry Girls! It was just another crazy week here and I was not able to stick to my menu plan for the week.
On Monday a good friend of ours went to the hospital with a stroke and so we spent most of that night with him and his wife. I had already made the meatloaf so I thought we could just eat it Tuesday. Well, Tuesday he was still in the hospital so Jeremy went up to see him and I stayed home with Savannah who had a fever. I stuck the meatloaf in the freezer for another time. Wednesday it was just me and the kids again because Jeremy had a bible study, so we ate sandwiches. I thought I would make the chicken salad Thursday, but then his dad invited us over for more fishing.
We caught ’em, cleaned ’em, and ate ’em right there. I’ve never done that before, but it was fun and I hope to get all my pictures downloaded today so I can share more tomorrow.
So that, my friends, is why I still have not made chicken salad. Until this morning, that is. I just finished it up and it is sitting in the fridge getting cold and flavorful for a late lunch. I think I might eat it on a bed of lettuce with a side of tomatoes. Would that make it a Chicken Salad Salad???
Mom’s Chicken Salad
5 cups cooked chicken (6-8 breasts)
1/2 cup chopped onion
2 1/2 cups red seedless grapes, halved or cut into thirds
2 (11 oz) cans mandarin oranges, halved
1/2 cup chopped celery
1 cup slivered almonds
2 cups Miracle Whip
1 cup cool whip
1 tsp salt
Cut your chicken up however you like to eat it. Most people cube it. I have a friend who puts hers in a food processor. Personally, I like mine pulled. Then you add all the other ingredients and mix well. It’s best if it is allowed to chill for several hours before eating.
And the best part about this recipe is that it calls for 1 cup of cool whip. That means you have left over cool whip! And what good is that??? It is a great excuse to bake an apple pie. I recommend Mrs. Smith’s. I mean c’mon, you’ve just spent the better part of 45 minutes on your feet making chicken salad (or longer if you are like me and refilling sippy cups and getting snacks the entire time you are in the kitchen). So take Mrs Smith’s pie out of the box, pop it in the oven, and give your kitchen the sweet smell of apple pie.
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