This is one of my childhood favorites. Growing up I would always look forward to the days when grandma and mom with make chicken salad. Typically it was made with left over turkey or chicken, but my mom taught me how to make the salad without cooking the whole bird.
When served cold, the refreshing taste combination of the chicken with the fruit and celery is the perfect springtime treat. The apples and grapes are a nice twist to a traditional dish.
Boil chicken breasts in pot of water with half teaspoon of salt for 25 minutes. Remove from water to cool. Once cool, cut into bite size pieces.
While chicken is boiling, chop apple, celery and grapes. Blend together in large bowl and stir in mayonnaise.
Serve on a roll as a sandwich, or with lettuce as a salad.
This article published in The Alaska Star on Thursday, April 17, 2008.
