by Demetria Rollins

Created on: January 20, 2010

When I was growing up my great grandmother use to make the best chicken salad I had ever eaten. I use to sit at the table and watch her make different meals but her chicken salad was to die for. She made chicken salad for sandwiches, salads. and a main course. She would not use dark meat only breast. And that makes all the difference.She always cooked for a crowd because it was 7 of us that had to eat.  Here is what you need to make this tasty dish.

6-8 split chicken breast

1 onion diced

3 celery stalks diced small

1 bell pepper diced small

8oz. box elbow macaroni

2 pats butter

1\2 c. spicy brown mustard

11\2c. mayo or to your liking

salt

pepper

garlic powder

Wash chicken put in pot cover with water add salt, pepper, and garlic powder to season the way you like. Cook about 45 minutes or until no longer pink. Do not over cook. Cook pasta in salted water according to box directions and drain. Let chicken cool, remove bones and skin and dice into bite size pieces.  Saute all vegetables in butter until almost tender. You still want a little crunch to them. In large bowl add diced chicken, sauteed vegetables, pasta, spicy mustard and mayo. Mix well and taste. Serve warm or cold. If serving cold let chicken salad chill for 1and a half hours. Use your own judgement on seasoning and mayo. You can add more or leave it like it is in  this recipe. My grandmother liked it not to creamy but I add a little more mayo because I like it very creamy. 

Yes this recipe may take you a little time to prepare but the results are mouth watering. You can make this dish for sandwiches just leave out the pasta and add 3 boiled eggs diced. Now that sounds good as well. You can make this as a light dinner or an afternoon lunch. Pack it in your childs lunch with crackers and cheese and they will be greatful. 

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