Rita’s Chicken Salad

You guys may remember me mentioning a little broad named Rita Bohanon back in the day, and how her chicken salad is the stuff unicorns and rainbows are made of.  She’s the mother of dear childhood friend, and she breaks hearts of men and women around the globe with her damn chicken salad.

Seriously I only have like 4 childhood memories surrounding (homemade) food, and Rita’s chicken salad is one of them.  And I will tell you the cold hard truth, I’ve got myself in a regular catch 22.

It’s all “I have to know what EXACTLY she puts in this chicken salad or I’ll die” and then I get all “Well, if I really know what’s in it, part of the magic dies.” It’s that whole Santa isn’t real scenario.

I just have to believe in it.  I have to believe in this chicken salad because if it’s wrong, I don’t want to be right. And if I do have the recipe and I make it, and it’s not as good as I once remembered it, then what?  All those years of pining away for chicken salad, down the drain.

So here it is, this is my version of Rita’s Chicken Salad.  It may not be hers, but it’s close. And I can live with that. Maybe I’ll break a few hearts of my own with it!

Rita's Chicken Salad

By Whitney, December 13, 2012

Rita's Chicken Salad



Bake chicken breasts in a 300 degree oven until cooked through.  Let cool and shred.  In a large bowl, whisk together the sour cream and mayo.  Season with ground mustard, salt and pepper.  Toss in the shredded chicken, grapes, celery, and almonds. Serve on croissants.  




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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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