When it comes to cooking, I have my quirks—one of which is a significant dislike for handling raw chicken. The texture and color make it hard for me to enjoy it in its raw state. However, I have a delicious chicken salad recipe that breaks my own rule! Perhaps it’s because I believe my version is simply fantastic. Today, I’m stepping into the role of a food blogger to share this delightful dish with you. Don’t worry, I’ll return to my usual parenting posts tomorrow.
Ingredients You’ll Need:
- Chicken Breasts (I typically use 6, but feel free to adjust to 2 or 4)
- Half a jar of Orange Marmalade or Apricot Jam
- About 3/4 cup of Raisins
- Approximately 1/2 cup of Almonds or Walnuts
- Mayonnaise (I prefer it on the drier side, so add to your liking)
- A few dashes of fresh or dried Chives
- 1/3 cup each of Chopped Apples, Grapes, and/or Celery
- Salt & Pepper (to taste)
Directions:
- Start by coating the chicken in jam and baking it for around 45 minutes at 350 degrees.
- Once cooked, let it cool and transfer it to a food processor along with the unused jam. If you don’t have a processor, simply finely chop the chicken—this is key!
- Place the chicken in a bowl and mix in the remaining ingredients, adding the mayonnaise last.
- Stir until everything is well combined, then serve immediately or refrigerate for later.
I love serving this chicken salad over a bed of greens with a sweet dressing like poppyseed. Alternatively, you could dollop it onto a croissant and imagine a lovely picnic in the south of France. It never fails to impress, and even I find it enjoyable, which is quite a testament!
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In summary, this chicken salad is a must-try for anyone looking to enjoy a refreshing dish while navigating their own culinary quirks.
Keyphrase: Chicken Salad Recipe
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