What an overwhelmingly busy time the Clarksons have had this week. Sarah graduated from Oxford, so our house was full with people sleeping everywhere--in beds on floors. The celebration was wonderful and the hours and hours of being together was fun. And this week Nathan comes. I can hardly wait to hug his neck and take him off by himself to talk and talk and talk.
But as per usual, everyone wanted to eat, drink tea and coffee all day long. I have a smaller kitchen, fewer kitchen tools than at home. But I knew everyone would expect to have old family favorites. An old standby is my mom's chicken salad that I have added my own twists to over the years. it is great in an avocado half or with a salad and crackers or on a croissant. In the midst of my own busyness, I thought you might also need an easy but pleasing recipe for your crowd, so I am sharing it today.
If you're looking for a simple, delicious filling for sandwiches or the perfect spring lettuce topping, you'll want to try this wonderful chicken salad. We always serve it on croissants to the sweet women who have come to my house for retreat weekends, and I hope you'll love it, too.
Chicken Salad
4 boneless skinless chicken breasts (can substitute with a whole rotisserie chicken, pull meat)
2/3 cup mayonnaise (sometimes I add just a little bit of vanilla yoghurt to add taste and fewer calories and this week I tried some lemon curd yoghurt! Yumm!)
3/4 cups buttered, salted pecans (in my book)
1/4-1/2 cup green onion, minced
1 cup grapes (purple or green or both!) sliced in half
2 tablespoons parsley, minced
2 teaspoons curry powder of choice (add more if needed when tasting at end)
1-2 tablespoons honey or raw sugar, which is usually what I use
1 half cup soft craisins, optional
salt & pepper to taste
Directions: Shred rotisserie chicken, or place uncooked chicken in saucepan and cover with water by one inch. Bring to a simmer and adjust heat to maintain a very low simmer. Cook 15 - 20 minutes, until cooked through. Drain well, or pat dry with paper towels or you will have watery salad! Shred chicken into small bite size pieces. Mix chicken thoroughly with remaining ingredients, starting with mayo. Add more mayo if using for sandwiches.
I also love serving this with warm pita bread or flour tortillas. (You can heat on grill or in microwave for 20 seconds in damp paper towel.) You could also cut up or tear the bread or tortilla into small triangles and pick up salad with bread for bite size portions. Or use it on crackers as an appetizer! (I have also wrapped this up in flour tortillas and served as wraps for lunches! It is so versatile.)
Find more family favorite recipes along with encouragement for tabletime discipleship in The Lifegiving Table!
A fun podcast for Friday. Have a happy week.