Chicken Salad-My Way

Now we all know there are a million and one recipes for chicken salad out there. And each of us would probably like to think we have the tried and true. So I'm not going to claim mine is the best, but I will say that's it's pretty darn tasty. And it's reasonably quick with just a few ingredients so it's doable for weeknights and lunches not just fancy showers and the like. If you're looking to mix things up a bit or if you really don't have a favorite family heirloom recipe of your own, I can definitely recommend mine in good faith. Plus as you'll see it's open to interpretation. A great basic down home blend.

Chicken Salad

{Makes enough for 8+ regular size sandwiches or several smaller, and it's easily doubled and beyond}

2 chicken breasts

2 stalks of celery, rough chopped

1/2 onion, rough chopped

3/4 to 1 cup miracle whip

1-2 t pure maple syrup

1/4 t + curry powder

Seasoning salt and black pepper to taste

1/2 lemon, juiced

2 hard boiled eggs, finely chopped

1/2 cup or more red grapes, halved

1/4 cup chopped walnuts

Optional (if you want to get super fancy): crushed pineapple, minced red pepper, finely grated carrots-(the last 2 would do well to be mixed up in the processor with the onion and celery)

Hard rolls or croissants for serving

Cook chicken however you'd like. I simmer mine in chicken broth and water till shred-dable. (30 minutes to 1 hour). Place cooked chicken in food processor and pulse a few times to remove any large pieces, you can make it as fine or chunky as your palette prefers. We like ours on the fine side. Place into separate large bowl. Add rough chopped onion and celery and pulse till fine. Add to chicken. Mix in miracle whip, maple syrup, curry powder (to taste), seasoned salt and black pepper. Add juice of 1/2 lemon, grapes, walnuts, and hard boiled egg. Once everything is well combined, taste and adjust seasonings. I usually end up adding more syrup, curry powder, and lemon juice. Serve on cut rolls or croissants. May be made up to a day in advance. Keeps well covered in fridge for 2-3 days.