The Ultimate Chicken Salad Recipe: A Must-Try Delight

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Have you ever had a strong aversion to certain foods? For me, it’s raw chicken. Once I handle that slippery, pink flesh, I find it nearly impossible to eat. However, there’s one exception to my rule: my homemade chicken salad. I might be biased, but it’s truly delicious! Today, I’m stepping into the role of a food blogger to share this recipe with you. Don’t worry, I’ll be back to my usual parenting posts tomorrow.

Here’s what you’ll need:

• Chicken Breasts (I typically use 6, but you can easily adjust to suit your needs)
• Half a jar of Orange Marmalade or Apricot Jam
• About 3/4 cup of Raisins
• Roughly 1/2 cup of Almonds or Walnuts
• Mayonnaise (I prefer a drier salad, so adjust to your liking)
• A few dashes of fresh or dried Chives
• 1/3 cup each of Chopped Apples, Grapes, and/or Celery
• Salt & Pepper (to taste)

Instructions:

1. Preheat your oven to 350 degrees and cover the chicken with the jam. Bake for approximately 45 minutes.
2. Once cooked, allow the chicken to cool before transferring it to a food processor along with any unliquefied jam. If you don’t have a processor, finely chop the chicken.
3. Transfer the chicken to a bowl and mix in the remaining ingredients, finishing with the mayonnaise.
4. Stir until everything is well combined, and serve immediately or refrigerate for later.

I recommend serving this salad over greens with a sweet dressing like poppyseed, or you can pile it onto a croissant for a taste of a picnic in the south of France. It’s always a hit, and even I, with my picky palate, can’t resist it.

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In summary, this chicken salad recipe is an easy and delightful dish that you can whip up in no time. Whether for a picnic or a family gathering, it’s bound to impress!