FIRST OFF, let’s start with the big news of the winner of the Target Gift card. That person is…
Thank you to each of you who are now following me on my new site and who read my posts. It truly humbles me that you do. You encourage me to keep writing with each comment you leave, so I hope that from time to time you’ll leave a word. Tell me if you liked the post,, or share your suggestions for what we’re talking about that day. This is not just about what I have to say – so please contribute as you feel led. I love hearing from you!
Now, on to Monday’s posts about something yummy that was recently cookin’ out here in the country…
Does lunch ever stump you? It does me, but I love it when I have a bowl of Chicken Salad made up just waiting to be piled up on a delicious piece of bread! Now, that’s a great lunch!
Every Southern gal needs to know how to make Chicken Salad. It’s a staple in the south – like sweet tea or cornbread. It’s not just a picnic lunch food; it’s a year-round favorite for most. The recipes and ways to make it are as varied as opinions at a political convention. But the important thing is that you find a recipe that you LOVE.
I came upon mine a few years back at a wedding. I watched the mother of the bride making up Chicken Salad sandwiches for the bridal party. I saw her add a couple ingredients that I’d never heard of before; what a special difference they made in the taste! This stuff was good enough to serve at the reception! Being the wedding director, I was glad to be in on the little luncheon before the wedding. I could have eaten her salad out of the bowl, with a fork, forgetting any fine southern belle manners!
Let me share the recipe and her secret with you…
I start by roasting chicken breasts in the oven. Pour on a little olive oil, salt and papper. Roast at 375 degrees until cooked through (the time will depend on if it has ribs or is boneless). I always check it with a meat thermometer.
Cool, then cut into small cubes and place in a bowl. Add dried cranberries and chopped pecans.
In another small mixing bowl add:
Mayonnaise, sour cream and a little cinnamon. I add a little more mayo than sour cream. For one chicken breast I use about 1/3 cup mayo and 1/4 cup sour cream. I use the light, but regular is fine!
Mix the dressing together in a small bowl. Spoon dressing on top of the chicken to combine. Add salt to taste.
Enjoy on crackers or bread.
I think this is pretty much the best Chicken Salad I’ve ever had. Sometimes I add a little celery or grapes, but this simpler version is my favorite! I hope you’ll try it!
What do you love having for lunch?
With love from my country kitchen,