Granny's Chicken Salad
  • 4large and ground black pepper to taste
  • 1 1/2 -2cups shells, unbaked
  • 1/2-1cup coconut milk
  • 1Tablespoon arrowroot or tapioca starch
  • 1or shredded cheddar cheese, divided (vegan cheese may be used, as long as it will melt)
  • black cayenne pepper, optional
  • Optional torn fresh basil
  • 1/2-1cup fresh corn
  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.
This is for the May issue for chicken salad but that option was not available on the theme to select