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.
From the kitchen of Rose Tallman
Adapted from Home Cooking with Trisha Yearwood