My grandmother was an amazing cook. From intricate main dishes to delectable deserts, she did it all, and it was all made from scratch with love. I spent two months with my grandparents after 3rd grade, and when my parents came, they couldn’t believe their eyes. I had transformed from an underweight scrawny child to a much more robust size with the addition of 10 pounds! Eating three hearty meals a day, dessert every evening, and cookies every afternoon while I watched Family Feud with my grandpa left a calorie count a lot higher than what I burned hiking, picking wild blackberries, and walking to the post office in town.
I have so many fond memories of being in my grandma’s kitchen. She had a beautiful butcher block island and metal-lined drawers for flour and sugar. Sifting flour and using the hand beater were two of my favorite kitchen tasks. I think I got my love of baking from my grandmother, yet I have not been able to master her pie crust!
One of my favorite (and simple) recipes my grandmother made has always been her chicken salad. It’s a quick, delicious, and creative way to use leftover chicken (and fruits or vegetables) and can be made sweet or savory. I’m more of a gal with sweet tooth, so I prefer to use fruit.
I always like to add celery for a nice crunch and will use whatever fruit I have, apples, grapes, strawberries, even blueberries. Walnuts are my preferred choice of nuts, but almonds or pecans work well too. Carrots, cucumbers, onions, even pickles are a great addition to a savory salad. Using plain Greek yogurt instead of mayonnaise packs extra protein without sacrificing flavor.
This is great served as a sandwich on a hearty, multi-grain bread or with crackers.
Enjoy a little comfort in this easy Chicken Salad.
Grandma's Easy Chicken Salad
Ingredients
- 2 cups cooked chicken, cut into bite-size pieces or shredded
- 1/2 cup chopped fruit (apples, grapes, strawberries, blueberries) or vegetables (carrots, cucumber, onions, pickles)
- 1/8 cup chopped celery
- 1/8 cup chopped nuts (walnuts, almonds, pecans)
- 1/2 cup mayonnaise or plain Greek yogurt (more or less based on personal preference)
- Salt and pepper to taste
- bread for sandwich or crackers
Directions
- Mix chicken, fruit or vegetables, celery, and nuts in a large bowl.
- Adjust mayonnaise or Greek yogurt a little at a time. Stir.
- Season with salt and pepper.
- Refrigerate until ready to eat (up to 2 days).
- Serve on bread as a sandwich or with crackers.
Please play around with this and adjust to your personal preferences! Feel free to Pin this and share it on social media. Comment on your chicken salad secrets.
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