Chicken Salad

Name: Chicken Salad
Yield: serves 6 to 8
Ingredients: 1 large whole chicken (4 1/2 to 5 pounds); 9 to 10 cups chicken broth or water; 2 cups mayonnaise; 1/2 cup sweet pickle relish; 2 cups chopped apples; 2 cups halved seedless red grapes; 1 cup chopped pecans; 8 hard-boiled eggs, chopped; Salt and freshly ground black pepper, to taste

December 9, 2011

I love a chicken salad sandwich, but I like the chicken salad itself to be full of flavor and not plain and boring. So when I make chicken salad, I start with a whole chicken because I like both white and dark meat, and because I want to have a lot of chicken salad to go around. Then I put pickles, apples, grapes, eggs, and pecans in it, so that it’s a rich, filling salad that’s great on its own with Ritz or saltine crackers, or on a toasted English muffin, or on other bread as a sandwich. Should you have any leftover barbecue chicken (see page 31) or smoked chicken (see page 40), you can scale down this recipe based on what you have and make a smaller amount of the chicken salad with the leftovers.

Recipe notes

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