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Granny’s Chicken Salad

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Course Main Dishes
Recipe Theme May: Chicken Salad
Servings
people
Ingredients
  • 4 large and ground black pepper to taste
  • 1 1/2 -2 cups shells, unbaked
  • 1/2-1 cup coconut milk
  • 1 Tablespoon arrowroot or tapioca starch
  • 1 or shredded cheddar cheese, divided (vegan cheese may be used, as long as it will melt)
  • black cayenne pepper, optional
  • Optional torn fresh basil
  • 1/2-1 cup fresh corn
Course Main Dishes
Recipe Theme May: Chicken Salad
Servings
people
Ingredients
  • 4 large and ground black pepper to taste
  • 1 1/2 -2 cups shells, unbaked
  • 1/2-1 cup coconut milk
  • 1 Tablespoon arrowroot or tapioca starch
  • 1 or shredded cheddar cheese, divided (vegan cheese may be used, as long as it will melt)
  • black cayenne pepper, optional
  • Optional torn fresh basil
  • 1/2-1 cup fresh corn
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook chicken until tender, cool, and shred
  2. Mix ali other ingredients, as desired
  3. Add additional mayonnaise if needed
  4. Chill and serve with snack crackers or in phyllo cups
Recipe Notes

This is my Mom's recipe. She passed away in Jan. 2010 but she made great chicken salad. Every time my sister, Carlyn Claborn, or I make chicken salad, we think of her, Kylie Smith. Like all the grandkids did, we all referred to her as Granny and still do. She was the only person we knew that added apples to chicken salad but it was delicious and nutritious too. My sister and I just add the grapes and/or cran-raisins for variety and color.
Note:
This is for the May issue for chicken salad but that option was not available on the theme to select

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