I wasn't entirely sure what to call this post, because the chicken salad was featured in an issue of Our State magazine and was originally published in the Hopewell Heritage Cookbook.  I want to make sure that credit is given where credit is due.  Still, I don't suppose you need the proper name; just the recipe.



This chicken salad is delicious, and, aside from chopping some ingredients, comes together easily and quickly.  Here is one recipe where a mise-en-place is a huge help.  I think it's my favorite recipe so far.  I made it as is, and the one thing I may change is to not put as much celery in next time, but it's a great recipe, and it makes a ton, so it's great for parties, food gifts (provided you can keep it refrigerated), or just eating on all week.

Chicken Salad
from Our State Magazine (April 2012 issue) and Hopewell Heritage Cookbook

1 (4- to 5-pound) chicken
2 cups celery, chopped
¾ to 1 cup mayonnaise
1 teaspoon prepared mustard
¼ cup pickle relish
2 tablespoons minced onion (optional)
1 apple, chopped
¼ cup toasted almonds or pecans
½ cup seedless grapes, halved
½ teaspoon celery seed
1 tablespoon lemon juice
½ teaspoon salt
1/8 teaspoon pepper