Sunday, March 27, 2011

Chicken Salad

I asked Jeff...years ago, to make me some chicken salad sandwiches. We contacted our friend, Denise Couch...who is Jeff's "Cooking Buddy" and got her recipe...then he did some adjusting over time. Recently we decided to serve it for our Relief Society Birthday Dinner and so we actually needed to write up the recipe...here it is. The salad should be a whitish color, the ingredient amounts MAY be off a bit...just play with it until you get it the way YOU like it!

Jeff Barrow’s Chicken Salad
This recipe feeds about 10 (give or take a couple!)

4 Boneless, skinless chicken breasts, cut in equal strips and seasoned with
salt, pepper, onion powder garlic powder and/or “Chicken Rub”

Saute or grill chicken on a grill pan (you don’t want it wet)

Let it cool and cut it into ½ inch cubes.

Mix Together:

1 cup mayonnaise (can add more if needed)
3 T mustard
1/4 cup chopped FRESH tarragon (1 package)
1 cup red, seedless grapes – cut in half
¾ cup sharp cheddar cheese, cut into ¼ inch cubes
1 cup Granny Smith Apples, peeled and cut into ¼ inch cubes. Can use any
crunchy, sweet apple of your choice.


Add the above mixture to the chicken and then add salt and pepper to taste. Store in fridge and serve on croissants.

Good luck…we jotted this down from memory. You can always add nuts or craisins too…

Peggy & Jeff

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