The Best Chicken Salad

I have some issues, if you all haven’t noticed by now. One you may not know about is my strong aversion to raw chicken. Once I’ve handled it, all fleshy and slimy and pink, I have a really tough time consuming it. One exception to my self imposed rule is my chicken salad. Maybe it’s because I make a really good one, if I do say so myself. Today I’m playing the roll of Food Blogger and sharing it with you. Don’t worry, I’ll be back blogging about the kids tomorrow and leaving this business to the pros…

 

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Here’s what you need:
Chicken Breasts (I used 6, but you can easily adjust to 2 or 4)
Orange Marmalade or Apricot Jam (half a jar)
Raisins (about 3/4 cup)
Almonds or Walnuts (about 1/2 cup)
Mayonnaise (I like it pretty dry, so just add what you want)
Chives, fresh or dried (a few dashes)
Chopped Apples, Grapes and/or Celery (1/3 cup of each)
Salt & Pepper (to taste)

 

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How to make it:

Cover chicken in jam and bake for approximately 45 minutes at 350 degrees.

Cool and transfer to food processor along with the jam that hasn’t liquefied.

If you don’t have some sort of processor, finely chop the chicken– that’s the trick.

Transfer chicken into a bowl, adding the remaining ingredients, ending with the mayo.

Stir until well mixed and serve immediately or refrigerate.

 

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I serve over salad with a sweet dressing like poppyseed. Or, throw it on a croissant and pretend you’re picnicking in the south of France. Whichever. It always gets rave reviews, and even I enjoy it. And that’s saying a lot.

 

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