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Folks in the Delta cannot get enough chicken salad. Rare is the lunch menu that doesn't offer it the classic way-plenty of real mayo (no Miracle Whip!), chopped celery, at least a touch of onion, and more often that not, a dollop or two of sweet pickle relish.
Looking for a simple but inspired supper idea on a scorcher of a summer day, I decided to make this recipe in Virginia Willis’s latest book, "Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up For Company" (Ten Speed Press).