Chicken Salad

Chicken salad is one of those dishes that I make a little different each time I make it based on  what kind of chicken, veggies etc that I have on hand. Today I made another old school or should I say “Retro Rad” in honor of Emily Ellen from Next Food Network Star? Again, this is an easy recipe that lends itself to whatever you have in your fridge! The key to the moist & yummy chicken is marinating it overnight. I promise this is the one step NOT to skimp, unless you use rotisserie chicken, it will be moist but, not all the yummy flavor!

3 to 4 Chicken breast marinate in Italian dressing overnight

2 stalks celery, sliced thin

1/2 sweet onion, chopped fine

3 hard boiled eggs, chopped

1/2 cup mayo (maybe more/less)

2 T of chix broth/drippings from cooked chicken

1 T fresh lemon juice

pinch of thyme. garlic. salt & pepper to taste

Bake chicken at 350 for 30-40 mins. Allow to cool and rough chop. Mix mayo, lemon juice, chicken broth and spices; set aside. Add chopped veggies to chicken; add mayo mix to chicken mix; chill and ENJOY!!

xoxo, Mama Bird

Tori Darlin’s Chicken Salad

This hot chicken salad brings back so many memories of college. Tori was one my college roommate and she is a fantab cook.  This is one of the favs! I can’t believe how long it has been since I have made it!  My App State girls were my family! I love them and this dish really makes me think of them!!


Hot Chicken Salad

1 pack of boneless/skinless chicken breast poached and diced

2 stalks celery, sliced thin

1/2 c each red & green pepper, diced

1/2 onion, chopped

1/2 to 1 c mayo (Tori ONLY uses Dukes)

juice from1lemon

salt, pepper, garlic powder to taste

1 tomato, sliced, optional

2 c shredded sharp cheddar

1/2 to 1 c crushed rippled potato chips(must use rippled or wavy for the texture!)

boil chicken 30-45 mins, drain, cool,  dice, mix in spices. Sauté celery, peppers & onion; add to chicken, mix in mayo and lemon juice. Pour in casserole dish, top with tomato slices and bake at 350 for 20 mins covered then mix cheese & chips and place on top and bake uncovered additional 15 mins. 

She always served it with Wild Rice the classic Uncle Ben’s in the orange box with half white wine and half water and of course you must use 1T of butter for an amazing taste and the perfect accompaniment to Hot Chicken Salad. 

Thanks Tori for a classic and yummy dish that I am now sharing with my family!! Love to you, Jen, Jenn, Ana & Red.

xoxo, Mama Bird

Antiques Fair Soup & Sammie

This is a tried and true classic recipe! I think it started back in the 60’s when the Service League started doing their annual Antiques Fair. Of coures back then it was held at the Foundation Center, which is now a YMCA and the Antiques Fair has now been replaced by the Kitchens and more tour. Times they are a changing… But, this recipe is a great “old school” favorite of everyone in town. How can you bet the classic Vegetable Beef Soup and Chicken Salad Sandwich?

Antiques FairVegetable Beef Soup
Must make ahead! (Makes apx 1 gallon)

1lb lean stew beef
1 lb potatoes, peeled & cubed
1/2 lb onions, chopped
2 stalks celery, chopped
1 (20 oz) pkg frozen mixed veggies (whatever you like)
1 (28 oz) can tomatoes, chopped
1 (6 oz) can tomato paste
seasonings to taste
Brown meat, drain & rinse, cover with water and simmer until very tender. Add remaining ingredients
and simmer for several hours.

Cooking note: if you want to make this in the crockpot you easily could. You also may need to add beef bullion, broth, or V8 to thin soup.

Turkey Salad
5 cups cooked turkey, cubed (reserve 1/4 c stock) {you can use chicken}
2 cups celery, finely chopped
4 hard-boiled eggs, grated
1/8 cup lemon juice
salt and pepper to taste
mayonnaise to taste

Start with a cup or so of mayo, if the turkey  is moist you will not need all of this. Mix all ingredients EXCEPT mayo and including stock then add mayo a bit at a time until you get the perfect spreading consistency.

Both recipes are from one of my all time fav cookbooks Market to Market. Thanks to the Hickory Service League for the recipes!

Happy Cooking!!
xoxo, Mama Bird