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!
- chicken - 2 cups, baked and shredded
- sour cream - 3/4 cup
- mayonnaise - 1/2 cup
- grapes - 3/4 cup, halved
- celery - 3/4 cup, diced
- toasted almonds - 1/2 cup
- ground mustard - 1/2 teaspoon
- salt and pepper - 1 teaspoon each
- croissants - split in half