Mary Kay's Kitchen
Chicken Salad Recipe
Did y'all hear about the Coca-Cola heiress who got kicked out of the Junior League for making chicken salad with dark meat? It's an urban legend in Atlanta, but every Southern woman worth her salt has a tried and true recipe for chicken salad. My personal favorite used to be served in the dearly departed tea room at Maas Bros. Department Store in St. Petersburg, Florida. I've tasted some great versions over the years, but none greater than the one I sampled at the wake of a friend's father in Dalton, Georgia. It inspired the recipe for Beyond the Grave Chicken Salad in LITTLE BITTY LIES.
Beyond the Grave Chicken Salad
5 lbs. chicken breasts
2 quarts water
parsley sprigs
1 large onion, quartered
1 tsp. seasoned salt
2 chicken bouillion cubes
In large pot, bring water and seasoning to boil, add chicken, lower heat and simmer 40 min. Remove from heat, cool. Shred chicken and refrigerate.Dressing:
1/2 cup bottled Italian salad dressing
1 cup Duke's mayonnaise
1 Tbsp. white vinegar
1-1/2 tsp. celery seed
2 Tbsp. sugar
1/8 tsp. salt
dash paprika
Blend well together.For salad:
Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.
Combine remaining dressing with:
1/2 cup sour cream
1 Tbsp. honey
Add to chicken and mix well. May add canned water chestnuts, blanched almonds or chopped pecans.
Grits n' Greens Casserole
Ingredients:
- 2 cups whipping cream or half and half
- 8 cups chicken broth, divided.
- 2 cup grits-not instant or quick cooking.
- 1 lg. bag frozen collard greens
- 2 sticks butter
- 2 1/2 cups parmesan cheese
- 1/2 tsp. fresh ground pepper
- 1 cup cooked and crumbled bacon
Combine cream and 6 cups chicken broth and bring to boil. Stir in grits and cook over medium heat until grits return to boil, cover, reduce heat to simmer and stir frequently to keep from burning, 25-30 minutes. Add milk if needed to thicken to proper consistency. If you're Southern, you know what that is, if not, think of slightly runny oatmeal. While grits are simmering, cook frozen collards with remaining 2 cups of chicken broth til' tender, about ten minutes. Drain well in colander, squeezing out remaining liquid. Add butter, parmesan and pepper to cooked grits, and stir til' butter is melted. Stir in cooked greens, and spoon into greased casserole. Top with additional parmesan, and crumbled bacon. Dish can be served at room temperature, or heated in 350-degree oven til' browned on top.
Now, what are your thoughts?
