What We Cook: Smoky Chicken Salad ~ page 73

Our Cookbook Blog

Our Cookbook ~ What We Cook, is a compilation of every recipe we (Janice and Carissa) cook - recipes from our cookbook collections, our recipe boxes, and our heads! We set up this blog for friends and family who have our cookbook to let them see pictures we post of the recipes in the book, and also for us to note any corrections, revisions, or additions to What We Cook. We encourage people who are cooking our recipes to let us know how the recipes turn out and any suggestions they might want to make.

In addition, we will be sharing some of our new recipes (along with pictures) that are not in our cookbook. We hope you will help us out and test recipes and give us your comments.

Friday, April 30, 2010

Smoky Chicken Salad ~ page 73

Anytime I want to do a light summer lunch with no cooking to heat up the kitchen--this is the meal I go to. It is the easiest chicken salad ever, made with rotisserie chicken, celery, grapes, pecans, and spices. The liquid smoke adds a nice summer flair to the taste.

I didn't have the celery on hand that the recipe calls for, so I substituted red onion. However, I think the celery adds a bigger crunch, which is nice. If your grapes are large, cut them in two or three slices.

Spike is a very nice all purpose seasoning. It contains 37 herbs, spices, and vegetables! I use the salt free version in this recipe, because I want a lot of the Spike flavor--but rotisserie chicken usually needs no extra salt. I like to serve this chunky chicken salad over slivered lettuce.