>I made one of my “one of everything” grocery trips to Wal-Mart today. I haven’t made one of these in quite some time…and haven’t missed it too much, to be quite honest 🙂 Although, I do enjoy having a fully stocked fridge, again!
Sidenote – they have remodeled my Wal-Mart out here in Hermitage and dang, that place is nice! I felt like such a redneck when I walked in there and my mouth fell open, in awe of the new paint, new, much more open layout and easier to find stuff organization…such a redneck. I remember Oprah saying on her show once that she’d never been to a Wal-Mart, so she took a visit on one of her shows. She picked up a camoflauge blanket and goes “oh my goodness…WHO would own this?” And I was thinking “About 10,000 rednecks watching your show right now, you dumb moron.” And for the record, I don’t believe for a second that Oprah had never been to Wal-Mart…she was born into poverty in rural Mississippi. And I may have missed it, but I’m pretty sure there’s not a Neiman Marcus or a Saks Fifth Avenue in rural Mississippi, so if she wasn’t shopping at Wally World, I’m not sure where she was. Anyways, I digress….
One thing I love doing is preparing anything I can on Sunday afternoons at home, to make stuff for lunch and dinners during the week. You know me…I love to plan ahead. So here’s one of my favorite recipes to stretch the dollar and plan ahead for the week! This is my Mom’s chicken salad. I’m sure it was passed to her from someone else, but she’s the only one who’s ever made it for me, so she’s getting credit!
Mom’s Chicken Salad:
Rotissere Chicken – just the regular kind, don’t get any crazy flavor.
Red seedless grapes
Light Mayo (at least that’s what I used…)
Salt and a little pepper
Pull the chicken apart – I like to save the pieces with the yummy skin on them for sandwiches later in the week – stretch that dollar! 🙂 And the rest of the good white meat, shred into bite-size’ish pieces. Hit it with a little salt and pepper – or you can leave the pepper out.
Cut the grapes in half – there’s no real amount here – just however many you want in your chicken salad.
Toast the pecans in a skillet on the stove – I melt a couple pats of butter and sprinkle them with some paprika, garlic powder and salt. Just simmer them on low until they start smelling good and toasted.
Cut the celery into really small pieces. Again, just however much you want in your salad.
Combine the chicken, grapes, pecans and celery in a bowl and start adding mayo. Add a little, then stir and get everything covered. Add more if necessary – but I go pretty easy on the mayo. Again, up to you and how much you like.
YUM – this makes enough for at least a couple of lunches, maybe three! Eat it on a sandwich or on Ritz crackers (my favorite way!)