Chicken Salad Sandwich on toast
A family friend recently endured some potential bad news regarding a medical condition. Today, medical technology has come such a long way that not all bad news has to be tragic.
Also, I truly believe that a person filled with faith, a good attitude and the loving support of family and friends can fight back and win against anything.
I have faith she will pull through this and be fine.
One of the most vivid memories of my childhood is the first time I saw the affects of my Grandma Iva's debilitating rheumatoid arthritis.
After being put to bed, I woke up sometime later from a bad dream and wandered into the living room. I needed a hug. Instead, I found my grandmother stuck in her recliner.
Painful, swollen joints wouldn't allow her to move; yet Grandma Iva invited me to crawl up in her lap for comfort. She told me later that someday I would understand how much it meant to hug your children/grandchildren. While I don't have grandchildren of my own yet, I understand the joy of a hug from one of my children. It has it's own magic; it's own healing power.
That wasn't the last time I saw her struggle through pain to enjoy her family.
Swollen knuckles made some cooking techniques difficult, but I watched her do them anyway so that she could share the homemade goodness of a simple gift of food with those she loved.
To give my friend a smile, I'm planning on taking the time out of this incredibly hectic life to make lunch this weekend when she stops by to visit and see our new house.
On the menu, potato and onion soup, a quiche, a dessert, maybe a cocktail and some homemade chicken salad sandwiches.
My family loves chicken, so it only makes sense that chicken salad would make it onto the menu.
Chicken Salad with Zing
3 cups cooked shredded chicken
3 ribs celery, thinly sliced
6 strips cooked bacon, crumbled
1 cup shredded Swiss cheese
1 cup seedless green or red grapes, halved
3 tablespoons finely minced green onions
1 tablespoon red onion
1 tablespoon parsley, fresh or dried
3/4 cup mayonnaise
2 tablespoons BBQ sauce
1 tablespoon chopped garlic
1 tablespoon sour cream
1 teaspoon lemon juice
dash Worcestershire sauce
salt and pepper, to taste
cayenne, to taste
Combine the first seven ingredients in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little of the dressing as necessary to moisten the salad as desired. Add a little more sour cream if you like a creamier salad. Chill for at least two hours to allow flavors to mix, stirring again before serving.
I love this on fresh toasted rye bread or pumpernickel, but it's good on any type of bread or roll.