Tale of the chicken part 2

Well,it's been a busy week and I meant to get right back to you,but,things get in the way.Here is the 2nd thing I did with that prize chicken.Yummy chicken salad.I make about 30lbs.of this every week at the Barn I know they won't mind if I give out the recipe because we love having people doing this tasty treat at home.Of course it's most important that you cook the chicken as I instructed in the previous post.Then you mix about 2 cups of mayo with a good Dijon mustard .I am guesstimating here as I have been making this in such large proportions for so long that it is hard for me to think in small increments. Then I dice about 3 stalks of celery and 1 apple cored but not peeled and about 1/2 a cup of finely diced onion.In the summer i would not think of using anything but Vidalias,however ,when not available I use what is on hand. I like to mix every ingredient as I go along to be sure that everything is well distributed.However if you want to throw everything in the pot,don't hesitate. I do get a little anal about presentation. When your food is seen by customers everyday you tend to get a little paranoid how it appears.
In the summer this salad is made at least 3 times a week and still I worry about how it looks.Go figure.Ok next is the chopped walnuts and dried cranberries.I think this makes our chicken salad a little more special.I'm not sure all I can tell you is that if we run out,grown women have been known to cry. What can I say ,we have a very pampered clientele.I put about 3 cups of chopped chicken in and we had enough for 5 generous sandwiches.

Well that's it for today .We still have enough for 2 more recipes,so,I'll be back.My husband and I are going to the big city tomorrow and I have much to do.

NY city is always an adventure for me. Maybe I'll find something wonderful to bring back to you.I know it will be great fun. See you in a few days with the latest...............said the hobbit