1 whole grocery-store roasted chicken, picked
4 chopped hard-cooked eggs
1 cup finely diced yellow onions
½ cup finely sliced green onions
½ cup finely diced celery
¼ cup finely chopped parsley
1 can Campbell’s Cream of Chicken Soup (optional)
2 cups real mayonnaise (heaping)
1 small sweet pickle, finely diced
1 tsp. Worcestershire sauce
1 tsp. Frank Davis Louisiana Hot Sauce
½ tsp. Dijon mustard
½ tsp. granulated chicken bouillon
Salt and black pepper to taste
First break apart the chicken, discard the skin, and pick all the meat from the bones (make certain you remove all the bone, gristle, and skin). Now place the picked meat into a large mixing bowl. Then—one ingredient at a time, in the order that I’ve listed them—begin adding the rest of the ingredients, mixing well between each addition.
The trick is to blend the salad thoroughly and uniformly so that you get even flavoring throughout the mix. I do suggest that (1) you fold in the eggs gently to keep from turning them into paste, and (2) you add the salt and black pepper only after all the other ingredients have been thoroughly blended in.
Then when everything is mixed well, cover the bowl with tight-fitting plastic wrap, place it into the refrigerator, and let the salad chill thoroughly for several hours before serving it.
You talk about something scrumptious!
1—You can use this very same recipe to make turkey, crabmeat, shrimp, or fresh tuna salad. Just make the appropriate substitutions. For example, to make turkey salad, use turkey instead of chicken—but still use the chicken soup. To make crabmeat, shrimp, or fresh tuna, use lump crabmeat, chopped shrimp, or shredded tuna and substitute cream of shrimp soup instead of cream of chicken.
2—Like red beans and jambalaya, this chicken salad gets richer if you allow it to set in the refrigerator—covered in plastic wrap—for at least 12 hours before you serve it. Of course, it tastes so good that’s real hard to do.
3—It can be served as a spread over saltines, Ritz crackers, Melba toast, French bread croutons or sliced bread. But it can also be served stuffed into tomatoes, cucumbers, zucchini, miniature piecrusts, or puff pastry shells.