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Delicious Chicken Salad
By Jamie Cook
Updated: June 16, 2014
Originally Published: April 27, 2012
I have a few quirks, and one of them is my strong dislike for raw chicken. After handling it—flabby, slimy, and pink—I struggle to eat it. However, there’s a delicious exception: my chicken salad! Perhaps it’s because I believe it’s quite a winning recipe, if I do say so myself. Today, I’m stepping into the role of food blogger to share it with you. Don’t worry, I’ll return to sharing tales about my kids tomorrow and leave the cooking to the experts.
Ingredients:
- Chicken Breasts (I generally use 6, but feel free to adjust to 2 or 4)
- Orange Marmalade or Apricot Jam (about half a jar)
- Raisins (around 3/4 cup)
- Almonds or Walnuts (roughly 1/2 cup)
- Mayonnaise (I prefer it less creamy, so add to your taste)
- Chives, fresh or dried (a few dashes)
- Chopped Apples, Grapes, and/or Celery (1/3 cup of each)
- Salt & Pepper (to taste)
Instructions:
- Preheat your oven to 350 degrees. Coat the chicken with jam and bake for approximately 45 minutes.
- Once cooked, let the chicken cool and transfer it to a food processor along with any remaining jam that hasn’t melted. If you don’t have a processor, finely chop the chicken by hand—this is key!
- Move the chicken into a bowl, and mix in the other ingredients, adding the mayonnaise last.
- Stir until everything is well combined, and serve immediately or refrigerate.
I love serving it over a bed of greens with a sweet dressing like poppyseed. Or, you can slap it onto a croissant and imagine you’re enjoying a picnic in the South of France. Either way, it garners rave reviews—even I find it delightful, which is saying something!
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Summary:
This chicken salad recipe is a delightful way to enjoy poultry without the discomfort of handling raw chicken. With a mix of sweet and crunchy ingredients, it’s perfect for a refreshing meal over greens or in a croissant. Don’t forget to explore additional resources on home insemination and pregnancy for more insights!