I had a great Uncle Hubert and he was a farmer at heart. He and his wife Mildred, had a beautiful piece of ground, overlooking the reservoir. Hubert filled that spot with wild ponies, chickens, and a garden which was a good three feet deep in the richest soil that produced strawberries that burst when touched they were so lush. He had a magical hand with all things living. When I was in middle school, he did some janitorial work at my school. When lunch time came around I would steal away into the kitchen and he would be having lunch with the ladies. I would alway be treated to an extra piece of cake and a visit. This was back when the ladies would actually cook – and did it well. This is a Chicken Salad with no pretense, similar to recipes that came out of that kitchen – just good. I have it pictured with Iceburg Lettuce and a pickle, but it can be brought to another level with more exotic combinations, all up to you.
3 Chicken Breasts, poached and cut into chunks
2 ribs Celery cut into chunks
salt and pepper
Mayonnaise to bind, start with 1/3 cup and see
- Place the chicken and celery and mayonnaise in a food processor
- Pulse until the chicken and celery are uniform and finely diced
- Add more Mayonnaise to taste if necessary
