“COUNTRY CLUB” CHICKEN SALAD RECIPE

The 1950s were the high point for the country club lifestyle. One standard menu item at all good country clubs was a fresh chicken salad.

From shredding the chicken breast by hand to adding just the right amount of mayonnaise and hard-boiled eggs to the mix makes this recipe bring back thoughts of fine pool-side meals.

2 cups roasted chicken, shredded, chopped, & chilled

1 cup chopped celery

1/4 cup chopped pecans

1/2 cup sliced green seedless grapes

1/4 cup sweet pickle relish

3/4 cup mayonnaise

2 hard-boiled eggs, chopped

1 lemon, juiced.

Salt and pepper to taste

1. Mix chicken, celery, pickle relish, pecans & grapes.

2. Add mayonnaise, and mix well.

3. Fold in chopped eggs, and blend. Add lemon juice, salt & pepper to taste.

4. Serve on rolls, in a hollowed-out tomato, on a crisp lettuce leaf, or on toast (with the addition of mayo on the toast.)