chicken salad

Thanksgiving this year was odd in all regards. I made chicken breasts earlier in the week, and ate a couple “Thanksgiving-like” meals with cranberry sauce (my favorite after dressing!), green beans with french fried onions (not a casserole – just sprinkled on top of plain green beans, which was tasty enough!), dressing (lots, since I like this best of all for the herbs used in it), pureed sweet potatoes (simply made with salt, pepper, butter but not the peanut butter I usually like to put in sweet potatoes), and acorn squash (also a favorite that I prepared simply with just salt, pepper, and butter).

I didn’t fix potatoes or dessert, mostly because I had too much of everything else. I don’t like to make so much food I’m eating on the same foods after two days. Nor do I freeze leftovers because I’ve found all that does is preserve them till I toss them out months later…! Fixing meals for one requires a bit of waste if one isn’t careful! The breasts came three (large!) breasts to a package, so I had one left headed into the last day I’d eat one as a leftover.

After two meals of pre-Thanksgiving chicken, I was ready for something different that I could have for lunch, maybe even supper if I didn’t get through it at noon. Chicken salad seemed my best bet for something simple that I could combine with ingredients on hand yet not make so much I ended up wasting part of it.

So, here’s what I put in my chicken salad: cubed chicken breast, cinnamon applesauce (about 1/4 cup), crumbled pecans (lots – I break them up in my hands), fine-shredded carrot (about one medium carrot, mostly for color), cranberry raisins (a nod to the season, and to add texture and a little tartness), powdered ginger (because it adds a little zing to food and I love the combination of chicken and ginger), mayonnaise, salt, and pepper. I don’t use recipes for the most part. When I do I usually add or modify the recipe “to taste”!

Fortunately, I thought the salad tasted just fine, surprise, surprise! I ate it with crackers and mashed potatoes. (What?!) Yeah, it was a strange meal. I had cranberry juice mixed half and half with diet Seven-Up, a further strangeness that somehow worked: This was not your standard Thanksgiving!

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4 thoughts on “chicken salad

  1. Your chicken salad sound good to me and our diet went down the toilet today as we are having pizza.
    I am not a big dinner cook on holidays anymore as it usually ends up in the belly of the dumpster.

    • All my family lives too far away to show up for a meal. For that matter, they have their kids and grandkids together for Thanksgiving, so there you go! I haven’t decided yet whether I’m fixing something with hamburger, cabbage, onion, peas (maybe), and rice or popping a pot pie into the oven. I did the pizza a couple weeks ago, and ended up having three meals on it before I decided I’d had enough. I ended up tossing two slices, something like heresy!

  2. Everyone’s chicken salad is a mix of what works for them and I’ve never known anyone to really enjoy someone ELSE’s recipe – yours sounds pretty interesting (pecans AND carrots?!?!) Hope you and the boys felt some holiday spirit for Thanksgiving even if you did without the turkey!

    • Ordinarily, I’d use Miraclewhip instead of mayonnaise, sweet pickles instead of applesauce and carrots, walnuts instead of pecans, celery for crunch (none in the house…!), apples instead of the cranberry raisins. I use shredded carrots in potato salad, too, another salad that never has the same ingredients in my kitchen! I occasionally produce a flop, but nothing a little touchup won’t fix. Ground ginger ends up in my potato salad, too. Regular pickles are something I used to use a lot until I was put on Cytoxan and Prednisone when I came down with Wegener’s granulomatosis. Those drugs (or one or the other- I don’t know which) affect the sense of taste, making foods made with vinegar, for example, puke-worthy. I can eat these foods again, but there’s always that little nag at the back of my brain that says, “It might still taste terrible!”

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