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VOL. 38 | NO. 16 | Friday, April 18, 2014

Easy chicken salad a big potluck hit

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This week’s cooking column is written by my daughter April Sherrill

We attended a birthday party/potluck over the weekend and were asked to bring a side item.

Leave it to me to find the most delish side item to bring. I knew no one else would think about making chicken salad or anything close to it.

I was supposed to make a pasta salad, but that wasn’t making my skirt fly up when thinking about it. Chicken salad sounded much more appealing.

The chicken salad was beyond yummy. When I started noticing how quickly the chicken salad was being eaten and started hearing the comments, I knew I needed to share what I had whipped up.

People were devouring this chicken salad as if it was the main course. I heard one fellow partygoer say, “They obviously came for the chicken salad.”

Of course, this made my heart and stomach smile.

I love creating dishes people can’t get enough of. Next time you’re in need of a great dish to take along to a party – whether it’s a BBQ, potluck or picnic (it’s great when it’s hot outside), remember I told you that you would be a hit with this recipe.

Contact April Sherrill at april@dailydata.com

April’s Simple Chicken Salad

Makes six servings

1 rotisserie chicken (homemade or store bought)

2 stalks of celery, cut up finely

1/2 cup of mayo

1/2 cup of sour cream or plain yogurt, whichever tickles your fancy



Hawaiian Round Bread

Start by boiling your fryer chicken, if you have chosen that route. I went with a store bought chicken this time for time restraint reasons. After you have your chicken cooked and cooled, pull off the pieces of chicken. I chose to do larger pieces.

Mix together your half cup of mayo, half cup of sour cream or yogurt, salt, and pepper. If you doing other add-ins (grapes, onions, pecans, almond slivers), put them in now. Before you add your chicken and celery, do a taste test of your base to make sure you don’t need more or less of something.

Always start with smaller likings because you can always add more! Afterward, add your chicken pieces and celery. The celery is the perfect crunch. I like to cut it in smaller pieces due to not knowing what everyone likes; this makes it much less noticeable, but you still get that desired crunch.

Stir everything up together for yumminess. It’s really best to let this chill overnight for all the flavors to mash up well. At least four hours at a minimum.

I like to cut out a Hawaiian Round Bread to create a bread bowl and then fill it up. Then I tear up the extra bread and place it on the side of the serving dish along with crackers.

For this particular group, I knew there would be many people, so I made two pounds.

Obviously, that wasn’t enough, as it was gone well before anything else or before the food came off the grill.

Therefore, the next time you’re in need of something to take to a party or just a great filling for your sandwiches that week, try my basic chicken salad recipe, and let your imagination run wild.