Chicken salad sandwiches

I'm away for a few days so I've put a few random things in the lineup to post while I'm gone.

This is the oatmeal bread and chicken salad I made for the baby shower Kathy threw last month.

The bread recipe is from my best friend who got it from an old, old cookbook of her mom's, if I remember correctly.

The chicken salad is a shameless take on some Trader Joe's chicken salad I bought a couple years ago. Trader Joe's is a loooong drive for us so we don't go often, only if we are near one for other reasons. Therefore, it became necessary to make it for myself.




While I enjoyed TJ's salad, I thought tweaking it a bit was in order. That really doesn't surprise any of you who know me, does it? TJ's used currents, not craisins, and I'm pretty sure their almonds were sliced and not toasted. (I keep slivered on hand in the freezer so that's what I use.) Their almonds were kind of soggy, not crunchy.

Although I make it by sight, not a recipe, I'll tell you what I do.

Chicken Salad

Cooked chicken, diced (~2 cups)
Celery, chopped (1-1.5? cups)
Craisins-place in boiling water, let stand about 5 minutes, drain (1/2-2/3 cup, in ~1 cup H2O)
Mayonnaise or Miracle Whip (no idea-til it looks good-I probably use too much)
Slivered almonds, toasted for better crunch and flavor (a small handful-I toast a bunch at one time and store in the freezer)

Chop up the chicken and celery, combine in bowl. Add mayonnaise, stir to coat. Add the craisins you have previously soaked and drained well. Toss in some slivered almonds. Mix all together. Tastes even better made ahead of time and refrigerated.

Oatmeal Bread


1 1/4 cups boiling water
1/3 cup shortening
1/3 cup brown sugar, packed
1 teaspoon salt
1 cup rolled oats (I've used quick and old fashioned. Both work well)
1 package yeast
1/4 cup warm water
4 cups flour, all-purpose
1 egg, beaten


1. Pour boiling water over shortening, brown sugar, salt, and oatmeal. Meanwhile, sprinkle yeast over warm water in bowl and stir until dissolved.
2. Combine oatmeal mixture with yeast, add 2 cups flour and egg. Beat until well blended. Add remaining flour a little at a time to make a soft dough. Turn out onto lightly floured surface and knead until dough is smooth and elastic. Place in greased bowl and invert dough so top is greased.
3. Cover and let rise in warm place until doubled in size (about 1 1/2 hours). Punch down and let rise again until doubled (about 1/2 hour). Shape into loaves and place in greased loaf pans. Let rise.
4. Bake at 375 degrees F. for 30-35 minutes.

Now that cooler weather is coming, it's a great time to bake some bread. C'mon, you can do it!

Oh, I almost forgot. I always double the bread recipe to get the four loaves you see in the picture.

I'll see you later this week, when we get back from our mini vacation.