ENSALADA DE POLLO-Chicken Salad

When I last posted in June I thought I would take a couple of weeks off to do the wedding and reception of my son Skyler and his beautiful French bride, Laetitia, but here we are 2 months later!

With much help from family and friends, especially my wonderful daughter in law Susan, everything turned out beautiful.

Table decorations created by Laetitia & Susan

Even after the wedding was over, there was too much life to be lived and blogging was forgotten. We had family with us most of the summer, which meant grandchildren to play with. I'm just barely recuperating from all the fun!

My parents would have loved it. I find myself looking around for them when the house is full of family, because I know how much they loved being with their children, grandchildren and greatgrandchildren.

A friend said the newlyweds look like my parents when they were young. I don't see it but they are certainly two very good looking couples. What do you think?

My parents on their wedding day

Laetitia & Skyler

Leaving the Church

At their garden reception

Here is a nice summer dish you could serve at a garden wedding reception. We probably would have, if Mamina were still with us.... I had the food mostly catered.

ENSALADA DE POLLO-Chicken Salad

This is a marriage of chicken and potato salad. It always says “party” to me, because that is when my mother made it.

4 cups Chicken, cooked and diced
4-6 Potatoes boiled, cubed
1 Apple (peeled, cored, diced in small pieces)
1 cup frozen peas
½ cup onion finely chopped
4 hard boiled eggs
1 small jar diced pimentos
1 cup diced celery (optional)
1 ½ -2 cups mayonnaise
½ Tablespoon salt

Shred or cut the cooked chicken in small pieces. Peel and boil the potatoes, cut up into small cubes. Mix with chicken. Add the peeled, cored and diced apple. Chop the onion up in a food processor, so you don’t have to cry too much. Add that in. Peel and dice the hard boiled eggs, drain the pimentos, mix it all together with the salt and mayonnaise.

I add celery, my mother thought that was a heresy, but I like the taste. She liked to add dill pickles, but I leave them out. My cousin MaConcha adds asparagus to her version.

It is best if you refrigerate it for a couple of hours before serving, so the flavors blend.