Monday, July 8, 2013

Helen’s Chicken Salad


4 cups cooked chicken, diced
½ cup diced celery
½ cup diced onion
½ cup diced apple
½ cup chopped pecans
½ cup shredded sharp cheddar cheese
1 cup mayonnaise
1 T of mild vinegar (rice wine vinegar is great)
¼ t salt
¼ t pepper


Rotisserie chicken from the grocery store works great in this salad.  Just take off the skin and finely dice the chicken or you can cook frozen chicken breasts.  The best thing about these sandwiches is that they’re easy to make.  They can also be pretty healthy if you use fat-free cheese and fat-free mayonnaise.  (*NOTE from me, not the book: Remember fat free will add sugar (carbs), you need to keep this in mind if you are watching your carbs.)

Assemble all ingredients.  I went down the line of ingredients and mixed each item as I added, to make sure everything was evenly mixed.  Add your chicken salad to your favorite type of bread.  The Blackberry Island Inn uses focaccia bread, but Helen’s fabulous chicken salad tastes great on every kind of bread.    (*NOTE from me, not the book:  I could not locate focaccia bread at all, we ended up using the flat round sandwich bread for less calories and carbs.)

We actually loved this Helen’s Chicken Salad and I think it taste great without any bread.  This will be a great light meal during the Summer.

The book this recipe comes from is Barefoot Season by Susan Mallery.

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