In the kitchen: Chicken Salad: My way

So I think there are some recipes that every one has the one they think is best. Like lemon bars. Or chocolate chip cookies. And chicken salad.

This is the way I love to make it.
Adapted from Barefoot Contessa and Eat Shrink and be Merry. I combined them both to get just what I like)

A full chicken in my crockpot. (i loooove my crockpot!) The meat with the bone makes the meat so much more tender. If you don't have a full chicken you can do any of the meat with the bone in. So much better than just dried out chicken breasts with some mayo!

Drizzle the chicken with olive oil and cover generously with salt and pepper.


Cook just until done. As in this one was completely thawed out and it cooked on low for 4 hours in the crock pot. You can totally roast it in the oven too. Let it cool and then take all the meat off. Save 4 cups for this recipe and put the rest in the fridge for another meal. (like enchiladas or Hawaiian Haystacks)


Get all your ingredients together.


For the dressing:
1/4 cup mayo
1/4 cup sour cream
1 Tbsp Honey mustard (or 1/2 Tbsp of each mustard and honey)
1/4 tsp salt and pepper
Dash of Worcestershire Sauce
Whisk it all together. And set aside.


Add in:
1 cup diced celery
1 large apple chopped and seeded (i love Gala)
1/3 cup dried cranberries
1/3 cup chopped red onion (green onion tastes good too)
1/3 cup chopped pecans
1/4 cup chopped fresh parsely (or some dried if you don't have it)


Add the 4 cups of chicken


And mix it up!


The best is to eat it on toasted homemade bread.

mmmmmmmm! My Favorite!!!

And for dessert.....
Hazelnut Chocolate Chip Cookies