This is my version of one of Marie’s great recipes. I decided to have some fun with ingredient variations and I love the result! You will too.
This is a crunchy chicken salad that is very attractive as well as delicious.
Be sure to make and enjoy both kinds of chicken salad.
Ingredients: (Makes about 4 cups of chicken salad)
2 cups of cooked and diced chicken drumsticks (flesh cut from bone, skin and all cartilage removed/discarded)
1 cup of Hellman's® mayonnaise
½ cup of sour cream
1/2 cup of diced brocoslaw
1/4 cup of diced sweet onion
1 large stalk of celery, diced
1/4 cup of shaved or shredded carrot pieces
12 white seedless grapes cut into quarters
1 tbsp. of sugar
1/2 cup of finely chopped walnuts
1/4 tsp. of sea salt
1/8 tsp. of black pepper
Directions:
An easy way to cook the drumsticks is simply to lightly boil them in water for 30 minutes. Then let them cool on a wood cutting board for ten minutes and then process the pieces of meat cut from the bones into small pieces roughly 1/2" x 1/2". Be sure to cut away and discard all cartilage, bones and skin.
I use a potato peeler to shave very thin slices of carrot, and then I chop those as a group into pieces about 1/2" long.
Put all of the ingredients except the grapes into a two or three quart bowl, mix them thoroughly, then add the grape pieces for a final light tossing.
Cover and refrigerate the chicken salad for at least 2 hours, then toss it lightly before serving.
Serve a generous scoop of it on a bed of Bibb lettuce, with crackers on the side and a nice glass of chilled light white wine, like Pinot Grigio.
You can also make great tea (or regular) sandwiches with this chicken salad. Enjoy!