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Monday, May 16, 2022

Aunt Brenda’s Chicken Salad

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One of the many traditions of the Blaylock family is gathering at Blue Mountain Lake and having a big potluck dinner. You can’t help but get excited because you know that people you haven’t seen in months will be there, and it’s always such a fun filled day. The kids are busy playing hard while the adults catch up on everyone’s family announcements. By the end of the day, the kids are covered in sweat, dirt, sidewalk chalk, and begging to go dip into the lake!

Every summer holiday, a gathering is usually planned at the lake. Just recently, Labor Day came upon us, and my husband’s family met once again for a dinner at the lake. His Aunt Brenda brought her famous chicken salad, and I knew this would be a recipe that our readers would love to have. It’s something light but very filling, so it’s a fan favorite for all of us at the lake! This is perfect to make ahead of time and have for lunch throughout the week. It’s also great for Sunday afterglow dinners at church. No matter who you make it for or where you are taking it, once you make it, you will be hooked! Enjoy!

Ingredients

  • 2 Large Cans of Chicken Breast Chunks
  • 1/2 Cup of Chopped Pecans
  • 8 oz. Cream Cheese (Softened)
  • 1 Cup of Sour Cream
  • 1/2 Cup of Mayo
  • 1/2 Teaspoon of Cavender’s All Purpose Greek Seasoning
  • 1/2 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Salt
  • 20 oz. Can of Crushed Pineapple (well drained)
  • 1 Cup of Red Grapes (halved)

Directions

First, open the cans of chicken and drain well. Place chicken into a medium size bowl and add the chopped pecans. Next, add softened cream cheese and mayo. Then, stir these ingredients until all is mixed well. Add the seasonings to your mixture and mix once again. You can always taste test and see if you would like a little more seasonings or salt. Last, add the pineapples and grape halves. Make sure to drain your pineapples of all juice, or you will have one soggy chicken salad sandwich! Give it one last light stir. Serve with wheat thins, pita crackers, veggie crackers, or on bread for sandwiches. ENJOY!

*Remember to store in an air tight container and keep refrigerated.

- Paid for by Charity Gregory for Seb. Co. Treasurer/Collector -spot_imgspot_img
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