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Making Jimmy's Chicken Salad

My family seems to like my chicken salad, so I made this photo-essay to show how it’s done. Enjoy!

Posted: Oct 26, 2011 05:30 am

My family seems to like my chicken salad, so I made this photo-essay to show how it’s done. Follow the instructions that go with each picture. Enjoy!


Cut up the chicken. I use a Food Lion Roast Chicken. After we have one dinner from the chicken, I use the rest to make my chicken salad.


Cut the chicken into small pieces.
Secret 1: use plenty of dark meat – that’s where the flavor is! I also leave some of the skin on the chicken (like on the drumsticks), as long as it isn’t overcooked.


Get your veggies – I use whatever is in the frig, but these are the usual ingredients – red onion, green pepper, celery, Mt. Olive dill relish and of course, Duke’s mayo.


Cut up the onion small. I use two slices like this one.


Cut up the celery small. I use four six-inch sticks.


Here is the celery. I eyeball the amounts, and this was a little too much, so I ate a few bits.


Green pepper. Don’t overdo this ingredient. I use a section about 2 inches by 2 inches.


Here is the cut up green pepper.


How much dill relish? A fork-full, like this.


How much mayo? I use 4-6 fork-fulls, like this. Lots of mayo.
Secret #2: Duke’s Mayo – the best! Use plenty.


Stir everything up.


Secret #3 – this part is hard to explain – mush the mixed ingredients against the side of the bowl with your fork. This gets the mayo everywhere, and it squeezes some juices out of the celery and onion. I stir and mush like this three times.


That’s it! Jimmy’s chicken salad. I would add pepper now, but Mom and David want to add salt or pepper themselves, to taste.


Now cut up a Hanover Tomato…


Put a generous helping of chicken salad on the toasted rye bread (half-inch of chicken salad), of course put more Dukes mayo on the bread, add the Hanover tomato, and salt and pepper to taste.


Yummy!
Review the secrets to Jimmy’s Chicken Salad:
1. Use plenty of dark meat.
2. Mush the ingredients with the fork onto the the side of the bowl several times.
3. Generous amounts of Duke’s Mayo.

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