- Creamy Chicken Salad
This is one of my favorite summertime dishes. Many years ago, I often ate lunch in a little neighborhood restaurant where they served this delicious chicken salad. I asked the elderly waitress for the recipe and she gladly gave it to me. She said that it was no secret--and furthermore, it was in their cookbook which they sold at the register. Later, I purchased one of their cookbooks and discovered that the recipe she had given me was quite different than the one in the cookbook. This one is much better! Sadly, the little restaurant is no longer around, but I am happy to share their exceptional chicken salad recipe with you!
- Steven Hicks
- 1 cup real mayonnaise (use Lite mayonnaise if you prefer)
- 3-4 cups cooked cubed chicken
- 1/4 cup chopped green onions
- 1/2 tsp dried tarragon leaves, crushed
- 1 cup white seedless grapes, quartered
- 1/2 cup chopped celery
- 1/2 cup pecan pieces
- 1/2 cup sliced ripe olives
- large ripe tomatoes
Combine all ingredients except the tomatoes; mix lightly and chill. Cut each tomato into eight wedges, cutting almost to the stem end, but not completely. Separate the wedges like flower petals, fill with chicken salad and serve with crackers. This recipe will also makes the most delicious chicken salad sandwiches you've ever tasted. It will keep for 4-5 days in the refrigerator.