If you’ve been following my culinary adventures, you may know I have a few quirks. One notable quirk is my strong dislike for raw chicken. Once I’ve handled that fleshy, slimy, and pink meat, the thought of eating it becomes a challenge for me. However, there’s one exception to this rule: my chicken salad. Perhaps it’s because I’ve perfected the recipe over time, if I do say so myself. Today, I’m stepping into the role of a food blogger to share this delightful dish with you. Don’t worry, I’ll return to parenting topics tomorrow and leave the cooking to the experts.
Ingredients Needed:
- Chicken Breasts (I typically use 6, but you can easily adjust to 2 or 4)
- Orange Marmalade or Apricot Jam (about half a jar)
- Raisins (roughly 3/4 cup)
- Almonds or Walnuts (approximately 1/2 cup)
- Mayonnaise (I prefer a drier salad, so add to your taste)
- Chives, fresh or dried (just a few dashes)
- Chopped Apples, Grapes, and/or Celery (1/3 cup of each)
- Salt & Pepper (to taste)
Instructions:
Begin by covering the chicken with jam and baking it for about 45 minutes at 350 degrees. Once it’s cooked, let it cool and transfer it to a food processor along with any jam that hasn’t liquefied. If you don’t have a food processor, simply chop the chicken finely—that’s the key.
Next, place the chicken in a bowl and mix in the remaining ingredients, finishing with the mayonnaise. Stir until everything is well combined. You can serve it immediately or refrigerate it for later.
I enjoy serving this chicken salad over a bed of greens with a sweet dressing, like poppy seed. Alternatively, you can pile it on a croissant and envision yourself picnicking in the south of France. Whichever way you choose, it’s always a hit, even for someone like me who usually avoids raw poultry.
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In summary, my chicken salad recipe is a crowd-pleaser that even I enjoy. It’s easy to make and customizable to your taste, making it a perfect dish for any occasion.