The first time I tried this chicken salad was from my friend, Katy Latiolais.

If you are a lover of chicken salad like I am, give this recipe a try.  To be fair, other great chicken salads in Orange include the one made by Trina Bickham in First Cafe on the second floor of First Baptist Church on MLK Drive in Orange, as well as at The Garden District Restaurant on Highway 87 in Orange.  Here is the recipe for Katy’s yummy chicken salad:
 
Equipment needed:
Bowl
Spoon
Measuring cup
Measuring spoons
Pan for boiling eggs
Colander for draining chicken
 
Ingredients:
3 large cans of chopped chicken with water, drained
3/4 cup regular mayonnaise or light mayo
Softened block of 8 oz. cream cheese
3-4 chopped boiled eggs, if desired (I have not used yet, but may)
2  Tbsp. pickle relish, if desired (I do not use.)
Few shakes celery salt
Few shakes ground black pepper (I do not use.)
Water for boiling eggs, if desired
 
Directions:  
Boil water with eggs in pan, if desired, then cool before chopping.
Drain opened cans of chicken in colander.  Place drained chicken in bowl, adding mayonnaise, softened cream cheese, chopped boiled eggs, pickle relish, celery salt, and pepper.  Mix together, making certain chicken is broken into shreds, adding more mayo if needed.  (Finely chopped pecans or dried cranberries could be added, if desired.)  The cream cheese is the key to making the chicken salad taste good.  Do not add salt due to the saltiness of the cream cheese.  Serve by itself, on Hawaiian rolls, or on regular bread of choice.

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