Mimi’s Chicken Salad

40 Comments

Years ago, I visited a girlfriend in Texas to help with her daughter’s baby shower. She lives just outside of Austin, so it’s always fun to visit. (Think Texas Hill/Wine Country!)

One of the dishes planned for the shower luncheon was “Mimi’s Chicken Salad.” I had no idea what that was, but she told me that it was my recipe, thus the name!

Recently I was reflecting on my “namesake” chicken salad, but couldn’t remember what the heck was in it. I emailed my friend, and she sent me back a photograph of my recipe. In a cookbook.

The cookbook is “Cooking by the Bootstraps: A Taste of Oklahoma Heaven Cooked Up by the Junior Welfare League of Enid, Oklahoma, published in 2002.

So not only did I forget how to make my own chicken salad, I didn’t remember it was a recipe I created, nor did I remember that it is in this cookbook – which I own!

I’ll just chalk this up to (older) age.

Here’s the recipe, although somewhat adapted, because I can’t even leave my own recipes alone!

Mimi’s Chicken Salad, or Mango Chutney Chicken Salad

Chicken tenders, about 1.2 pounds
3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped nuts, I used pistachios
1/2 cup chopped mangoes
1/3 cup mango chutney
3 green onions, sliced
1/2 teaspoon curry powder, I recommend Penzey’s sweet curry powder
1/2 teaspoon dry mustard

Grill the chicken tenders in a skillet, with a little oil, seasoned first with salt and pepper. Grill the chicken just till barely pink so as to keep them tender. Set them aside to cool slightly.

Cut the chicken into small pieces and place in a medium bowl. Add the sour cream and mayonnaise and stir until the chicken is well incorporated.

You can adjust the volume of sour cream and mayo mixture to suit your taste. I prefer chicken salad just creamy enough, but not drowning in the mayo.

Add the remaining ingredients together in a bowl and stir gently.

Add the mixture to the chicken and combine them well.

Refrigerate the chicken salad if not serving immediately. Serve chilled or at room temperature on a platter of lettuce leaves; I prefer this salad at room temperature.

Alternatively, make chicken salad sandwiches with sliced croissants or your favorite soft bread.

I actually prefer making roll-ups with tender butter lettuce instead of sandwiches.


What’s fun about this recipe is that you can mix up the nuts and add fruits – even dried fruits. Think about chopped macadamias and dried cherries!

I’m really appreciative of the local Junior Welfare League of Enid, Oklahoma for including some of my recipes in this cookbook. It was an honor.

40 thoughts on “Mimi’s Chicken Salad

  1. that is so cool! I love the fact you forgot all about it, because to tell you the truth sometimes when I read old posts from my OWN BLOG, I don’t remember even making the dish… wow, did I make this?

    I need to blog on a chicken salad I made cooking the meat sous vide – it was so so good…. too many things waiting in line

    Liked by 1 person

    • Right. And to think that I assume I remember everything food-related in my life, and I can’t remember my own recipes! So glad you have a sous vide. I’m still surprised how often I use it. I waited 3 years to get one for Christmas – my husband didn’t believe it was something I would use!

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    • Exactly! So funny to forget one’s own recipes. Not that I created the concept of a chicken salad, mind you. I had Coronation chicken once, while visiting a castle, and I couldn’t eat it. Don’t know if it was traditional, but there was so much mayonnaise, and the curry was way too strong. And I don’t shy away from mayonnaise, even though I do prefer a lighter touch in a salad like this one.

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      • It’s quite heavy on mayonnaise but I think I thinned mine with a little single cream. The ‘curry’ effect is personal as far as strength is concerned but it should definitely have a curry flavour. It was invented for a banquet for the Queen’s coronation in 1953. I used to serve mine with slices of mango round the edge.

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      • This was awful. I like to use individual curry spices personally, but i do own one really good, sweet curry powder mixture. So many are too sharp, as this one was. I remember it was also bright golden-yellow. Too much turmeric isn’t a good thing, either!

        Liked by 1 person

  2. Funny how we keep forgetting about our own recipes! I’m in the process of putting together a photo(cook)book with my recipes just for myself so I don’t have to go online all the time to cook my recipes :-)

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  3. Yes, delightful . . . leading most of us old enough foodies who grew up in an Anglo-Saxon world to reach for our old recipe of Coronation Salad – probably one of the most copied recipes in our Monarchist World :) ! Thank you so much for both the story and the resurrection of the way to ‘do it’ . . .

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      • Oops! Why would this most ‘royal’ of recipes be funny? I mean it was specifically designed and prepared with the Commonwealth in mind for HRH Her Majesty the Queen . . . however much or little one personally liked it! Every ingredient has a symbolic meaning!!! Don’t use mayonnaise myself but have been served this probably hundreds of times during my journey . . . . lovely for the younger readers and those not travelling overmuch to read and try . . .

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  4. Whoa! Congrats! You need to frame that now, so you will remember in the future. Easier said than done I know… I feel like I’m going nuts at times as I cannot remember things either. Now about that chicken salad…….I love the flavors, mango chutney would do a real good number on that salad, and throw in some curry powder? I’d love to eat the entire bowl :)

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