chicken poppy seed salad
Everybody loves the basic, tried-and-true chicken salad recipe that I make, but I had this chunky chicken salad at the Paulk family reunion in Willacoochee, Georgia, this past spring and I fell in love with it. The recipe comes from Lindsey Rundorff, who is the great-granddaughter of my great-aunt Cora Paulk, my mama’s aunt. Draw that one on your family tree! Aunt Cora was all of four feet eleven inches tall, one of the sweetest ladies you could ever know, and a real pistol. She lived to be ninety-six years old. She’d be tickled pink to know she ended up in a cookbook!
Servings12
Ingredients
- 2pounds ½bonelessskinless chicken breasts
- 4 celery stalksfinely chopped
- 4cups seedless grapeshalved
- 2cups slivered almonds
- 2cups mayonnaise
- teaspoon ¼salt
- teaspoon ¼pepper
- 2tablespoons Poppy seeds
- 2tablespoons dried dill
Instructions
- Boil the chicken in a large pot filled with water until done, about 45 minutes. Drain the chicken and set aside to cool. Once the chicken is cooled, dice into small pieces and place in a large mixing bowl. Add the celery, grapes, almonds, mayonnaise, salt, pepper, poppy seeds, and dill. Mix until the salad is fully combined. Store in the refrigerator.
Recipe Notes
I add mandarin oranges if I have them in the pantry, just for fun.
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