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Wednesday, July 30, 2014

Creamy Chicken Salad


    There was an interesting snack that I discovered at our youngest daughter's baby shower, a creamy chicken salad. I'm pretty open minded on chicken salad being creamy or chunky, but it needs to be moist and this version is very moist. 
    The trick I learned, was that you put the chicken and eggs through a grinder on the finer setting. Honestly, I would never have thought of that but it works out great. I also like that since it's so creamy, the chicken salad is easily spreadable on crackers, too.

Creamy Chicken Salad
Recipe courtesy of Stephanie Sullivan (the other grandmother)
2 large cans cooked chicken or 3 boneless breasts, boiled
2 hard boiled eggs
1/2-3/4 cup mayo (or Miracle Whip) depending on taste
1 tsp. sweet relish (just for flavor and moisture)
salt and pepper to taste

Run hard cooked eggs through grinder (or place in food processor). Grind chicken next. (It helps push out the eggs and makes it easier to clean.)


Mix all ingredients in large bowl until well combined. Refrigerate until needed or at least 1 hour.

Makes 6-8 sandwiches


Note - If using 3 cans of chicken or 4-5 breasts and 3 eggs, it will make 8-10 sandwiches, increasing other ingredients to taste.

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