Whew! What a week! I don’t think I’ve ever been more excited to see a Friday than I am today. This “wife-is-sick-so-hubby-has-to-do-everything” stuff is for the birds! God Bless Her and everything she does! Seriously! And honestly, I wish I had something profound to chat with y’all about today… but I don’t. I will say that it’s National Pecan Day – the day to celebrate my favorite nut (except for myself – yes, I’m a nut)! Be sure to check out our Facebook page today as we start the great pecan pronunciation debate. I want to know how you say that word! So, click over and join us!
There are probably a billion different ways to make chicken salad, maybe a billion and one. But this is one of my favorite ways! Which also got me to wondering… do you like fruit in your chicken salad? Apples? Raisins? Or are you a chicken salad purist? Comment below and let me know how you like your chicken salad!
- 4 cups cooked chicken, chopped
- 2 hard boiled eggs, finely chopped
- 2 ribs celery, finely chopped
- 1/4 medium onion, finely chopped
- 1/2 cup pecans, chopped
- 2 tablespoons pickle relish (you can use dill or sweet, I much prefer the dill)
- 2 teaspoons creole mustard
- 1/2 cup mayonnaise
- salt and pepper to taste
This ingredient is SO important to the overall flavor of this recipe, I had to photograph it separately! ~grins~ Okay, actually, I forgot to include it in the first picture. But seriously, it really adds a punch to the chicken salad that regular mustard can’t. Zatarain’s Creole Mustard has to be, by far, my favorite mustard. And to you mustard haters out there- yes, you can leave it out. But you’re missing out on LOTS of flavor. Even if you don’t like mustard, I bet you’ll like this recipe.
- Combine all ingredients in a bowl, mix well. (Don’t you LOVE one step recipes!?!?!?)
- Enjoy! (okay, two steps!)