The most amazing chicken salad that I ever tasted was made by my aunt when I was about 10 years old. Her husband did not like chicken any way you could make it so she had to cover up the taste. She tried all different ingredients to mask the taste but it was still there. Finally one night while Paula, her daughter, and I were doing our homework my aunt came up with a great recipe and I still use it today. When she had finished, she fixed my uncle a plate, serving the salad on a bed of lettuce with a slice of tomato and some chips, along with some beer. You have to have beer with your salad or it has a different flavor.
When he had finished, she asked him “how was his salad?” He replied that it tasted a little bit too much like chicken for his taste. My cousin and I just about died laughing because it was suppose to taste like chicken. I think that they were the Edith and Archie Bunker in my family excluding the fact that they lived in the South and had a little bit more flavor to their vocabulary. So just try this on for size.
1 5 to 6 lb. baked or broiled chicken ( boned)
2 boiled eggs
1 large Granny Smith apple (finally chopped)
1 medium onion (chopped)
1 small can crushed pineapple
1 stalk of celery (chopped)
1 cup of white grapes cut in 1/3 pieces
1 cup of purple grapes cut in 1/3 pieces
1 tsp salt
1 tsp pepper
1/2 tsp sage
2 tbsp mustard
1/2 cup mayonnaise
Mix all ingredients together and serve on a bed of iceberg lettuce with sliced tomatoes. For extra color, add 1 small jar diced pimento. Very good with bread and crackers.