My mom made this chicken salad while I was visiting a few weekends ago, and I've been making it at home double-batch style because it's such a yummy thing to have in the fridge for a quick lunch. I never realized the value of a quick lunch until having Hank, and suddenly lunches became easily accessible junk I could cram in my gob. It's much better when the easily accessible junk is something tasty and quasi-healthy.
I've never been sentimental about "things." Heck, I took my wedding dress out and shoved it in the weekly trash pile one week after my wedding. I just don't attach memories to things the way some people do. But I do attach memories to food. I love when I have a recipe that reminds me of a certain person or a certain place in time. Tortilla soup reminds me of my honeymoon. This chicken salad reminds me of my mom.
Chicken Salad with grapes, almonds, and dill
- 1 - 13 oz. can of chicken breast, drained (or shredded breasts that you make yourself, if you're an overachiever)
- 3/4 c. mayonnaise
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1 tsp. dill
- 1 celery stalk, finely chopped
- 1 c. seedless grapes, halved
- 1/2 c. sliced almonds
Combine chicken and mayonnaise, then add remaining ingredients and mix well. Serve on good bread or crackers.