Deborah’s Chicken Salad (Greg’s fave)

My oldest brother, Pat, chose a wonderful woman to marry.  We love Deborah for many reasons, but a great plus is the tradition of cooking that she received from her family.  Her family is made up of wonderful cooks and bakers.  Deborah’s mom, Donna, is actually the one that made my wedding cake.
Well, this is one of many recipes I need to add to my files.  We have left over roasted chicken from Thanksgiving, and this is a great way to use up the leftovers.  Deborah always serves her chicken salad over her homemade sourdough bread (a taste I am defiitely missing here in Peru).  Greg LOVES this version of chicken salad.  I plan to make it for my first time tomorrow.  Wish me luck…
Deborah’s Chicken Salad
This is one of those recipes that my sister-in-law just throws together.  She doesn’t really follow a recipe.  So if you try it, adjust it to how you want it to be.
1/4 –1/2 c mayo for every half cup of chicken (add chicken last)
celery salt or fresh celery (finely chopped with some salt, drain as much of the liquid as you can) 1 Tbsp of the fresh
onion powder or fresh onion—same as celery 1 Tbsp of the fresh
pepper to taste
Combine the above in a food processor and pulse until well-blended.
Add chicken last and pulse until well-combined but not pureed.  Take out and stir in chopped pecans, sliced grapes, or sliced apples.  Add lemon juice if you need to thin out the mixture.
Best served on homemade sourdough bread!
Deborah’s Chicken Salad (Greg’s fave)

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