I know I am a day late with my blog.  I had laser surgery on my right eye yesterday and Mauri-1we were fighting bees in the house.  As they say, “Truth is always better than fiction.”  Now that I am back in the writing frame of mind, I want to give you a great go-to recipe no matter what the occasion or the time of year.  I make Chicken Salad like most people make spaghetti.  I see what’s in my refrigerator, cabinets and go from there.  This is a great dish to experiment with.

Chicken Salad

12 oz. of cooked chicken (I used Buffalo Wing Chicken Breast)
1 cup of cut seedless green grapes

Mauris Chicken Salad

Mauri’s Chicken Salad

1 gala apple diced with the skin on
1/2 cup of chopped sweet onion
1/2 cup of chopped Horseradish sweet pickles (bread and butter pickles can also be used)
3 to 4 Tablespoons of mayonnaise (I use Helman’s)
Fresh ground pepper to taste

Put the diced chicken in a medium size bowl. Sprinkle it with fresh ground pepper. Add the rest of the items and mix thoroughly. Add mayonnaise so that the ingredients are covered. You do not want to drown out the taste of the ingredients.

Some other ideas to put in the Chicken Salad would be crasins, chopped nuts, green onions with the stems, and the list goes on.  You get the idea.  I don’t think there are any “wrong” ingredients.  Just remember, you must like the food choices outside of the chicken salad for them to work inside the chicken salad.

I like to serve this on a flatbread. It is easy and enjoyed by men and women alike. It is one of the Butcher’s favorite.

Until next week…From our Butcher Block to your Table.