Sunday, May 30, 2010
Might just be a beach day
…but that depends if the weather cooperates. It’s suppose to rain on our parade. Well, I’m making chicken salad just in case.
I'm just curious to go down to Dauphin Island to see how things are going with the oil spill. Word has it that laborers in hazmat gear, gloves, Tyvek pants, yellow work boots and life vests are combing the beach in battalions picking up small tar balls, laying out skimming booms, building berms using hay and sand, and erecting metal barriers in some areas to keep out the oil should it become a problem. Some islanders seem to be impressed with the effort and some are somewhat amused of the ‘tyvek battalions’, geared up in befuddlement while all the other beach goers are flying kites, playing in the sand and running around barefoot.
Here is my simple recipe that has a homemade taste that I grew up eating, that’s because it’s how I remember Momma making it. I've made this many times and it is perfect for outdoor outings. Pack sandwiches in a plastic storage container, place in the ice chest and you're ready to go, along with the boiled peanuts I cooked the other day and of course, plenty of beer.
Drick’s Chicken Salad
4 to 6 large chicken breasts, depending on size
1 cup finely diced celery
1/4 cup finely diced onion
1/2 cup chopped bread & butter pickles (a type of sweet pickle)
2 to 4 hard boiled eggs –grated
2 tablespoons lemon juice
Salt & pepper to taste
1/2 cup toasted chopped pecans or almond slivers –optional
Remove skin and cook chicken in lightly salted water until juices run clear. Let chicken cool, de-bone and finely chop the meat. Mix vegetables in a bowl adding pickles, eggs, lemon juice and nuts if desired. Fold in the chicken, add just enough mayonnaise to moisten, and season with salt and pepper to taste.
Keep your chicken salad simple. Remember, it's chicken salad. The other ingredients are incorporated with the chicken to moisten, add crunch and create a southern flavor I grew up with. It's my favorite recipe, enjoy...
From my cookbook Grits to Guacamole