Recipe for Disappearing Chicken Salad

This is our family's favorite chicken salad. I make it most weeks on Saturday afternoon, with the remainder of Friday night's barbecue or roasted chicken. It is a great way to stretch a small amount of cooked chicken, to serve a crowd.

We call it "Disappearing Chicken Salad" because leftovers are rare. When there is some left (as there was this week, so I was able to take a photo of it) it always gets eaten the next day; it is never forgotten in the back of the refrigerator.

The ingredients are therefore offered without measurements, as everything is based on quantities available, to taste.

Ingredients:

• Cooked chicken - can be light or dark meat. Roasted turkey leftovers also work well.
• For each pound of cooked chicken, approximately 2 apples. (I like Granny Smith apples with chicken, and Red McIntosh apples with Turkey.)
• For each pound of chicken, a few handfuls of raisins, to taste
• Lemon juice (bottled is fine, as it is just for keeping the apples from turning brown.)
• Mayonnaise
• Curry powder (optional; omit if serving this dish to children)
• Other optional additions: celery, pecans, mandarin oranges (especially nice when substituting dried cranberries for the raisins.)

Instructions:

1. Fill a large bowl halfway with ice water. Add a few tablespoons of lemon juice.
   
2. Wash the apples well, but do not skin them. Dice the apples and place them in the icy lemon water immediately.
3. Dice the chicken.
4. Remove the apples from the icy lemony water and discard the water (or use it to make lemonade).
5. Mix chicken, apples and raisins with as little mayonnaise as possible to hold the ingredients together.
6. Season with curry powder (unless planning to serve it to children.)
   

Enjoy!

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