Chicken sald is second only o mac and cheese for comfort food in most families, and Mom almost inevitably has some combination that the kids will know when they grow up, a combination meant to satisfy, and guaranteed to bring back memories of childhood years later. Not a bad lunch for grownups either.
When I was a kid, we used more mayo (or Miracle Whip) than I use a a grown up (I use two parts lite Miracle Whip to one part mustard, rather than three to one), and a stronger mustard than basic yellow, but my recipe is otherwise very similar to Mom's.
Leftover chicken and canned chicken both work. I prefer the leftover chicken, but use canned more often out of simple convenience, not least being that ou kitchen furniture is not quite right for our meat grinder's clamp. Canned chicken is a bit wetter and a bit saltier, so a little more mayo, some worcestershire sauce or other source of moisture. Canned meat doesn't typically have the seasoning and complex flavor of baked chicken, so I will often add seasonings that I might have added to baked chicken or other herbs.
1 can white chicken
2 heaping table spoons lite Miracle Whip
1 heaping table spoon spicy brown mustard
1/2 finely diced onion
1 stick finely chopped celery
I might add: dill weed, powdered rosemary, poultry seasoning
pepper to taste
Mix all ingredients together with a fork and spread generously on hearty bread, crackers, or scoop onto lettuce.
Suggestion: add 1/4 c. chopped walnuts
Adjusting seasonings:
Dill makes a fresher flavor for cold food, and neutralizes some of the saltiness of canned food.
To sweeten without adding unhealthy stuff, use a little allspice, cardamon, or ginger or use vidalia onions instead of white or yellow, or honey mustard or sweet-hot mustard instead of yellow or brown.
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