I'm going to be totally honest (let's face it - I usually am!): This is actually MY recipe that I came up with. It's actually inspired by Folk's (aka Po'folks back in the day). It's not quite the Folk's recipe, and it's actually taken on a life of its own (and kind of moved away from the Folk's recipe).
|Close up of the yumminess that is chicken salad!|
Chicken (Duh! The amount is totally dependent on how much you want to make. We generally use left over rotisserie chicken - all of it)
Mayo (this is also not measured as it is to your personal taste)
1/8 tsp Garlic
1/4-1/2 Cup grapes, sliced in half
1/4-1/2 Cup shredded Monterrey Jack cheese
1/8 tsp cracked black pepper
1. Take 2 forks and shred the chicken REALLY well - no chunks in this chicken salad!
2. Add mayo to taste (Again - no real measurement as this is totally based on personal preference).
|How can you NOT fall in love with |
that cheesy goodness???
4. Add in grapes and shredded cheese. Mix well.
Now, you can enjoy that deliciousness with a fork (which if it's your first time, I highly recommend). OR if you want to take it a step further, you can eat it on crackers. If you're a connoisseur, like me, then you may want to take it to the last step: Chicken. Salad. Melt. Yes, you read that right, my friends!
After you make the chicken salad, pre-heat the oven to 350 degrees. Take 2 slices of bread, add mayo to one side of each piece. Top one slice with shredded cheese (or a slice of cheese) of your choice, and on the other slice, pile on the chicken salad. Yes - pile it on.
Place in the oven for 10 minutes. Put slices together as a sandwich and put back in the oven for another 3-5 minutes (depends on how toasted you like your bread!). Flip the sandwich over, and put back in the oven another 2-3 minutes. Take out of the oven and enjoy! J likes his with Wickles, but I just like my chicken salad piled on with no other flavors added. :)
|J's favorite way to eat his chicken salad melt!|