Less than a week until my wedding. Today a dear friend came over to help me fold all of my wedding programs and I made this for lunch for us. This is my new favorite type of chicken salad. I am a chicken salad fiend! While I am on the subject of superb chicken salads before I put my own creation up, I want to call your attention to two types of specialty chicken salad that the Publix grocery stores deli section now occasionally carry: Mango Lime Cilantro Chicken Salad and Almond Tarragon Chicken Salad. They are both amazing and I encourage you to try them. I may try to make my own versions of them soon.
This chicken salad is very easy. I got the inspiration for it by eating a delicious blue cheese chicken salad at Emma's Tearoom in Huntsville: http://www.emmastearoom.com/Todays_Menu.html If you are in the Huntsville 5-points area, you should check them out.
With all chicken salads, you add ingredients to your taste and the exact measurements of items are really irrelevant, but I will try to approximate on this one.
DRIED CRANBERRY AND BLUE CHEESE CHICKEN SALAD
1 small rotisserie roasted chicken de-skinned and chopped up or 3 baked boneless skinless chicken breasts cut up
1 cup finely chopped celery
1/2 cup toasted walnuts
1 cup blue cheese crumbles (or 1/2 cup strong creamy roquefort) (I love blue cheese so I put more)
1 granny smith or gala apple finely chopped
1/2 cup dried craisins (cranberry)
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1/4 tsp celery seeds
1 cup light mayonnaise (Duke's is my favorite)
Mix all ingredients together and let sit in the refrigerator at least 4 hours. I think chicken salads are always better made several hours to a day or two ahead. I served mine on croissants today with a serving of fresh sliced Baldwin County strawberries. I picked them up at Burris Farm Market in Loxley, AL coming back from the beach not long ago.
I got this French transferprint plate this past weekend at an estate sale for $1. I think it is so pretty. I looked up the maker's mark and found out it is from around 1928.