Last night’s dinner was a sherried chicken. (Throw a cut up whole chicken in a 9 x13 pan with about a cup of cooking sherry and a can of evaporated milk and half can of water-bake at 350 until done.)
There were leftovers–girl child was not home for dinner and the chicken was bigger than normal in the beginning. That means real chicken salad today for lunch. Ok, so I also made some mock chicken salad too.
I tend to go with the thought that the best chicken salad is the simplest.
1-2 cups cut up leftover chicken
2 stalks celery finely chopped
1/4 cup onion, finely chopped
Enough mayo to stick it together
Add about a teaspoon of lemon juice if the chicken was baked plain or boiled without additional flavor.
Salt and pepper to taste.
Chop everything about the same size. Mix together. Dollop on some bread. Add a slice or two of tomato and a leaf of lettuce if you want to get fancy. Also makes a lovely ladies luncheon served on a lettuce cup.
