Designs by Gollum is hosting a Potluck today…I love feeding my “hungry man” after a hard days work, he’s always appreciative of my efforts. Potluck tonight will be
Chicken Salad Ingredients:
- 2 1/2 to 3 cups diced cooked chicken
- 1/2 cup diced celery
- 1/4 to 1/2 cup mayonnaise, or more, to taste
- 2 teaspoons lemon juice
- Salt and Pepper to taste
- 2 to 3 teaspoons sweet pepper relish, or to taste (I also use enough sweet pickle juice to give the salad a good consistency)
- Lawry’s Seasoned Salt to taste
The green seedless grapes and pecans will be added just before serving…the next step will to be to toast the pecans…
Use about 1 tablespoon butter in a small iron skillet and melt on low heat….add pecans (I used about 1 cup because we like to snack on them also). Use low heat for about 3 to 4 minutes and turn flame off and let the pecans set in the skillet while finishing the salad preparation. Careful….pecans have a high fat content and burn very easily…salt to taste after they cool some.
Now it is time to mix all the chicken salad ingredients and refrigerate while prepping everything else.
I prefer to use kitchen shears to cut my lettuce into bite-size pieces (my pet peeve is giant pieces of lettuce that I have to cut up in my salad bowl, grrrrrrrrrr).
Now cut your tomato in slices ….see my knife, I’ve had it for years, I was told it was a “tomato knife” when I bought it. These tomato slices make a beautiful presentation and taste good too.
Add toasted pecans and grapes that have been halved and serve a portion of chicken salad dressed with grape halves and parsley alongside. I used some light Ranch dressing but any kind you like will be good. “Hubby” doesn’t like any dressing so he’s easy to please. The rice will be served as a side dish with slices of toasty French bread.
Dessert is Limeade Pie
* 1 can limeade concentrate (about 6-8oz.) * 1 pkg. lite cool whip (12oz.) * 1 can lite Eagle Brand sweetened condensed milk * 2 large graham cracker crusts
Preparation: Whip condensed milk and then mix together with remaining ingredients.
Pour into the pie crusts. Place in the freezer until ready to serve.
Garnish with fresh lime slices.