Strawberry-Chicken Salad Appetizers
Typed out below is the original recipe that I got out of an old Southern Living magazine. Below the original recipe, I will include the slight alterations I made to my batch.
Arrange 36 spinach leaves on a large serving platter.
Divide 1/2 pound deli chicken salad evenly among spinach leaves (about 1/2 tsp each).
Sprinkle evenly with 3 Tbsp. chopped, toasted pecans; 1/2 cup slivered strawberries; and freshly ground pepper to taste.
Makes 28 appetizer servings. Prep: 20 min
If desired, cover platter with plastic wrap, and chill for up to 30 min. Once removed from the refrigerator, serve within an hour.
To add a Southern touch and make them easier to manage, place each spinach leaf atop a cornbread cracker (we used Town House Bistro brand) and then serve within 1 hour.
**Carrie's alterations: Instead of buying deli chicken salad, I used my mama's homemade chicken salad recipe, which I honestly think makes the appetizer! I will include her delicious recipe at the bottom of this post. I prepared the chicken salad 2 days prior to the party; therefore, the evening of the cookout, all I had to do was put the ensemble together and add the strawberry slivers on top. It took less than 10 min! A simple but delicious and elegant touch for any gathering of friends!
Mrs. Terry's Classic Homemade Chicken Salad
Since I was a little girl, I have always been a fan of chicken salad and have tried it in many different states in many different ways. I have found a few variations from the classic chicken salad (ie. using pineapple, etc) that I really enjoy, but my mama's classic one is still to this day my very favorite. I hope you enjoy as well! This makes perfect summer sandwiches!
Mrs. Terry's Homemade Chicken Salad Recipe:
4 chicken breasts, boiled
2 eggs, boiled
celery - 2 or 3 stalks
salt & pepper
Boil chicken and cut into small pieces. Boil eggs and chop small. Chop celery and cut grapes. Stir all together. Add mayonnaise. Season with salt and pepper to taste.
Carrie's notes: In my mama's recipe, she doesn't specify amounts in salt, pepper, grapes or mayonnaise. She knew that everyone's tastes might be a little different so she says to "eye it and taste it to your satisfaction." Also, your measurements will differ depending on how many actual chicken breasts and ingredients you are using. For the recipe I made this last week, I included 5 large chicken breasts, 3 eggs, 3 celery stalks and a bunch of grapes. :) I believe I used about 4 (maybe 5..I can't remember) large spoonfuls of mayonnaise. I like the mayo to be ever so slightly thicker than my personal taste, because the consistency will change after stirring and setting in the fridge for awhile. I add a pinch of salt but a good bit of pepper.
This recipe will always be one of the cherished ones that is included in our family cookbook.