I love Chicken Salad and order it often when eating out. For many years that’s what I ordered at Victoria Country Club when joining friends for lunch. Now, when Tommy picks-up dinner from Hoggs-N-Chicks in Missouri City, I ask for their Chicken Salad. I also have my own recipe for Chicken Salad.
When our daughter-in-law, Julie Hartman Murrah, was pregnant with Tyler she was put on bed rest while waiting for his arrival. During that time I stayed with her for a few days to watch Madison. I made this Chicken Salad recipe then, and Julie really liked it. Every time I make this recipe, I think of those days. When I left to go home, both Madison and I cried like we would never see each other again. It broke my heart to see her standing at the door crying. I knew then we were forever playmates.
Chicken Salad Supreme
1/2 cup mayonnaise or salad dressing
3 tablespoons lime juice
1/4 teaspoon salt
4 cups cubed cooked chicken
(I use the Easy Bake Chicken Breasts recipe from page 2.)
1 cup seedless red or green grape halves
1/2 cup chopped celery
1/2 cup chopped pecans
1/4 cup chopped dill pickles
In a bowl, combine all ingredients. Mix well. Refrigerate for one hour. Serve on bed of lettuce with fruit or in a sandwich.
Makes 4-6 servings.
Fifteen years later, the Murrah Four Family is doing well with Madison taking off for Texas A&M later this month, Tyler starting his Sophomore year at Jesuit in Dallas, and Julie and Todd managing their ownership in Wing Stops Restaurants. Madison spent a week with us earlier this summer, and Tyler comes to stay next week. We are so pleased they still enjoy spending some of their summer vacation with us.
Hope you are having a special summer. It’s hot as could be expected here in Houston, Texas, in August. The Chicken Salad recipe is a great one to make for the heat of summer. Try it and let me know what you think. I’ll be thinking of you. Hugs, Judy