Claudia O’Hale’s family loves some chicken salad.
She has several variations that she serves in her Smithfield, N.C., home. This recipe, which appears in old cookbooks as “boiled chicken salad,” is one of her family’s favorites.
O’Hale recounted a recent conversation with her 30-year-old daughter.
She began talking about her memories of eating chicken salad as a child for breakfast. O’Hale could not remember any leftover chicken salad. She said she would get up early to make sure she could get some.
Tangy Chicken
Yield: 4-6 servings.
The original recipe from Claudia O’Hale of Smithfield,N.C., had double the amount of chicken, celery, eggs and pickles. This version is adapted to make fewer servings.
4 boneless, skinless chicken breasts
½ cup diced celery
4 hard-boiled eggs, diced
¼ cup or more diced sweet or dill pickles