Wednesday, July 20, 2011

500 "Degrees" of Summer: Chicken Salad

This week- I definitely think I am going to be a firm believer in global warming. With the heat index in Chicago being 110, it's been really hard to cook lately, because heating your oven totally defeats the purpose of having the air conditioner on. 

Summer is just flying on by, but I feel that's usually how it goes after July 4th. However, I am having fun running around like crazy (as usual), staying warm or now should I say cool, and trying to cook light meals/desserts. 

Chicken salad is one of the best classic summer dishes because it's so versatile. You can serve it straight up, put it on a bagel (I do that at school), or even make it into a sandwich. It can be room-temperature or chilled. You can use leftover chicken or make some when it's cool at night. No matter which way you serve it, it's an easy recipe that you should keep on file. 

This recipe goes a lot on how it tastes and eyeing ingredients, WAIT DO NOT CLOSE OUT!! It's still really really easy. I have had a couple disastrous attempts at using chicken salad recipes online- (lesson learned: not everything online is good! Always check reviews!), but my mom has finally taught me the secret! 

PS- Let me know what you think of the new layout on the site and logo :) ! 

Mom's Chicken Salad



Mom said, and I quote, "There is no exact recipe, but this is my estimation and you can do it!"

Ingredients
1-1 1/2 cups of cooked chicken 
1/2 cup chopped celery
1/2 cup grapes
1 teaspoon tarragon 
2-3 tablespoons of Italian dressing
3+ tablespoons of Mayo- (taste to your liking)
Optional: chopped walnuts and pecans 

Directions 
  1. Combine chicken, celery, grapes. Season with salt and pepper
  2. Marinate in Italian Dressing
  3. Add Mayo to your tasting
  4. Serve! (For sandwiches, you can put a little lettuce in as well) 















Bon App├ętit!
Maggie

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