Abuela Minnie's Chicken Salad

For as long as I can remember, my Abuela Minnie has made delicious meals...from decadent Lasagnas smothered in Marinara Sauces to Zucchini Breads to Thanksgiving Mojo cover Turkey to Carrot Cake topped with Cheese Frosting- - -just to name a few!

I like to believe that some of my culinary passion came from her devotion to cooking. Food is such a powerful tool- it brings families together, creates memories and shows others how much you care.
The first time I tried her Chicken Salad, was on a Beach Vacation two summers ago...

This dish is the perfect component to any summer picnic, bible study, day at the beach, or even for a luncheon in honor of your best friend!

Scrumptious Chicken Salad

  • 2 Chicken Breasts
  • Dash of Salt/ Pepper
  • 1 Tbs. Olive Oil
  • 4 Tbs. Light Mayonnaise
  • 1/2 Cup of Walnuts
  • 1 Gala Apple
  • 2 Stalks of Celery
  • 1 White Onion
  • Grapes (optional)
How To:
  1. Boil chicken breasts in water until cooked.
  2. Season chicken with a dash of salt/ pepper & olive oil once cooked.
  3. Set chicken aside and let cool.
  4. While chicken is cooling- chop the apple, celery, onion & walnuts into small pieces.
  5. Mix all chopped ingredients together in a large bowl.
  6. Once chicken is cooled, chop it into small pieces.
  7. Add chicken to the chopped mixture in the large bowl.
  8. Spoon 4 Tbs of Mayonnaise into the bowl on top of all ingredients.
  9. Mix together.
  10. Refrigerate for 4 hours.
Serve over toast, left alone, or my favorite- over saltine crackers!
Cooking time: 15 minutes
Prep: 15 minutes
Serves: 6

Erica DiazFoodComment