Chicken Salad With A 'Kick' Recipe
1 whole Chicken or 3 large breasts
1 large stalk Celery, diced
1/2 Cup seedless Grapes, cut in slices
Salad Dressing/mayonaise to moisten
Horseradish to taste, recipe below
Walnut pieces, optional
Salt and Pepper to taste
Boil chicken in water. Let cool enough to handle. This could be done the day before, or just use left over Chicken. Pull meat off bones and cut into small pieces. Next, cut Grapes in half and dice Celery with kitchen shears. It goes much faster for me than a knife, and safer. I cut vertical strips in the Celery as far as the shears would reach, then cut across. Repeat until all Celery is diced.
In a large mixing bowl or storage bowl, mix all ingredients together.
To serve: Place a scoop on a lettuce leaf and garnish with Grapes and Walnuts for a fancy lunch, or make sandwiches.
I found Chicken breasts on sale for .99 a pound, so I stocked up on them. We had all the other ingredients already. That makes this recipe very thrifty!
Homemade Horseradish Recipe
This recipe will make enough for the Chicken Salad, plus enough to store in the refrigerator for everything else. Store in a glass jar.
1 section Horseradish root, about 1"X6"
1 small Turnip or half of a large one
2 T. Distilled White Vinegar
Water
Chop Horseradish root and Turnip into chunks. Put Horseradish root and Turnip in a food processor or chopper.
Add Vinegar and enough water a little at a time to make it the consistency you want.
If you like it super, teary eyed hot, skip the Turnip. The Turnip tones down the heat.
If you want a mild Horseradish sauce, add more Turnip.
There is no right or wrong with this. Adjust it to your liking, and enjoy!
Of course, if you don't have the time to make your own, use store bought, but this recipe is soooo much better. It adds a kick to an ordinary Chicken or Turkey sandwich or hamburger, and makes fantastic Shrimp sauce when adding a teaspoon to 1/2 cup Ketchup.