I can’t believe it’s been two weeks since I’ve posted on here. It’s been a crazy two weeks. I’ve been dealing with shingles, which if you’ve ever been unfortunate enough to have it you know it’s so painful. Miserable!
Then, I headed to Chicago for the weekend to meet one of my longest and best friends. We’ve been best mates for 23 years and counting. She lives in Switzerland now and we continue to meet every year in some city. We’ve never missed a year
Then, my sister from California was visiting and we went to Branson and just hung out. So it’s been hectic.
But now, I am back in the kitchen cooking up a bunch of rotisserie chicken recipes. Here’s my classic chicken salad, which is always popular. Everyone loves chicken salad.
You can serve this as a sandwich or appetizer with Ritz crackers. I love it either way
Ultimate Classic Chicken Salad
3 ½ cups chopped rotisserie chicken
½ cup coarsely chopped pecans
2 tablespoons dried cranberries
½ cup chopped celery
½ cup halved white grapes
1/3 cup chopped red onion
¾ cup mayonnaise
2 teaspoons white wine vinegar (can substitute apple cider vinegar)
1 teaspoon sugar
Salt and pepper to taste
Remove skin from the rotisserie chicken and pull the meat off the bones. You will use most of the chicken for this recipe, but not all. Chop chicken into chunks.
In a large bowl, add first six ingredients (through the red onion) and toss gently.
In another bowl, whisk together mayonnaise, vinegar and sugar. Stir together until chicken salad is well coated. Add salt and pepper to taste. Serve or cover and refrigerate until it’s time to serve.