Garden Club Chicken Salad

My mother made this for special “ladies” events like Garden Club meetings and tea parties. It was my job to chop up the pickles into fine bits, which I found tedious. As soon as I started preparing my own chicken salad, I switched to sweet pickle relish.

• 3 Cups cooked chicken, shredded and cut into small pieces
• 1-1/2 Cup chopped celery
• 1 teaspoon salt
• 3 hard boiled eggs, chopped
• 3 sweet pickles, finely chopped OR 1 heaping Tablespoon sweet pickle relish
• 1-2 Tablespoons mayonnaise (not Miracle Whip or other salad dressings)

 

Combine everything except mayonnaise.  Add just enough mayonnaise to get the salad to stick together.  Chill until shortly before serving.

Can be served as a 1/3 cup scoop on a lettuce leaf, accompanied by Sociable crackers. I prefer my chicken salad in finger sandwiches or tucked into mini croissants.

Diane Foshee

circa 1965