Susan Baker’s Chicken Salad
Fruited Chicken Salad
Everything went according to schedule. The table looked beautiful with Anne’s prettiest dishes and the exotic beauty of white and purple iris. Susan’s butterballs made a sensation, nothing like them having been seen in the Glen before; her cream soup was the last word in soups; the chicken salad had been made of Ingleside “chickens that are chickens”; the badgered Carter Flagg sent up the ice-cream on the tick of the dot. Finally Susan, bearing the birthday cake with its fifty-five lighted candles as if it were the Baptist’s head on a charger, marched in and set it down before Aunt Mary Maria.” — Anne of Ingleside, ch.14
Ingredients
2 cups chicken, cooked, cubed
3/4 cup celery, sliced
3/4 cup seedless grapes, green, sliced
3/4 cup fresh peeled and cubed peaches
1/2 cup mayonnaise
1/2 cup sour cream
seasoning salt, to taste
Directions
1. Toss chicken, celery, grapes, and peaches together.
2. Mix mayonnaise and sour cream together and pour over the salad.
3. Add seasoning salt and mix gently. Taste and adjust seasoning.
4. Refrigerate until ready to use. Garnish with fresh sliced peaches, whole grapes, and parsley if desired.
