Posted on April 7, 2010 at 12:00 AM
Wednesday, Apr 7 at 7:43 AM
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!
2½ pounds boneless, skinless chicken breasts
4 celery stalks, finely chopped
4 cups seedless grapes, halved
2 cups slivered almonds
2 cups mayonnaise
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons poppy seeds
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.
I add mandarin oranges if I have them in the pantry, just for fun.