Tuesday, October 19, 2010

fruited chicken salad

This past Saturday the ladies of the church put on a celebration of the 50th wedding anniversary of our coworkers, Bill and Pat Hawk. I was, by default, in charge of most of the event .... especially leading up the food for the reception. In typical Spanish style we just set the food out on platters on 2 tables that were put side by side to form a large square. The people then milled around the large table, taking some food on the small plates we provided (setting ¨boundaries¨on the quantity they could take at any one time). There were sandwiches of various kinds, spanish tortilla, empanadas, olives, chips, etc. I took advantage of the opportunity to mix up a chicken salad that I like but my husband is not too fond of. I figured this way I could enjoy it and he could eat one of the many other choices. I mixed up the filling and put it in homemade cream puffs for the reception. There was some filling left over and I brought it home and ate it with a fork instead of putting it in bread. Quantities are just guestimates ... adjust to your own taste. Of the many choices I had, I thought sticking with the protein in this would be better than the lunchmeat, cheese, and all the sweets that were on the table. Unfortunately I did not do so well at avoiding the punch and drinking water instead.

Fruited Chicken Salad

1 or 2 chicken breasts, cooked and cubed
1 or 2 stalks celery, washed and chopped
1 small sweet onion (like Vidalia) or red onion, chopped finely
1 small tart apple, cored and chopped
1 large bunch red seedless grapes, cut in half (or in more pieces if extra large grapes)
1 handful (1/4 cup?)thinly sliced almonds (optional)
fat free or light Miracle Whip or mayonnaise

Prepare all ingredients and place in bowl. Add mayo or Miracle Whip and mix well, using enough to be as "wet" or "dry" as you prefer.
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