This recipe comes from my sister, Gale's mother in law, Myrna. She doesn't really like celery in her chicken salad, so she decided to create one without it. I personally haven't tried this one yet, but if Gale says it's good, and if Myrna recommended it, it's good! I guarantee it. I have had a few of Myrna's dishes over the years, and trust me when I say this Southern lady knows a few things about preparing delicious food. I am honored to share this recipe from her kitchen. I think we all need a little something simple and tasty right now after all of the holiday food we have been stuffing ourselves with. Why not give this one a try?
Enjoy!
4 large chicken breasts, cooked (I use skin on, bone in chicken, cooked all night in the crock pot, then cooled, boned and skinned)
1 cup chopped water chestnuts
1 cup chopped roasted cashews
1 cup Miracle Whip
1 cup sour cream
1 envelope Hidden Valley Ranch Salad Dressing mix
1 cup chopped water chestnuts
1 cup chopped roasted cashews
1 cup Miracle Whip
1 cup sour cream
1 envelope Hidden Valley Ranch Salad Dressing mix
Chop chicken and combine with water chestnuts and cashews.
Mix Miracle Whip, sour cream, and salad dressing mix in a bowl.
Add chicken and nut mixture.
Stir well. Serve with crackers or your favorite sandwich bread.
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