As pathetic as it seems, reverting back to my 9 year old self, swimming in the pool at my grandparents country club eating these sandwiches actually sounds like a pleasant idea. It being 2:00 in the afternoon, and about 80 degrees, I think I'm going to post the recipe for you all to enjoy, and then go make some myself!
Mom's Poolside Chicken Salad Sandwiches (yields about 4 sandwiches)
- 2 cans of white chicken in water. (Water drained)
- 1/2 cup of mayo (not light mayo) or more according to taste
- 1 T of mustard
- 2 stocks of celery chopped small
- 1 large dill pickle finely chopped or 2T of dill (NOT sweet) relish
- 1/2 t of black pepper
- 1/2 t of salt
- 1/2 t of garlic powder
- 1 whole apple (pink ladies are my favorite) chopped into a medium dice to get the most out of the flavor
Stir and chill for 1/2 hour.
Chilling the chicken salad is a really important step, so that the flavors have time to meld and thicken up a bit.
Take out, stir and add more seasoning if necessary.
I personally like my bread un-toasted, but Flo and Emma LOVE theirs toasted. Slap some (by some, I mean a lot) on some bread, open your favorite bag of chips and enjoy! ***Note, the messier, the better:)
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