Grammy's Famous Chicken Salad

By: Kellie Peterson
Bakersfield, Ca

Before I give you this recipe, I have to emphasize the importance this particular one holds in my life. It is my MOTHER-IN-LAWS recipe, therefore, forever unmatchable, and it is ALSO, my husband's NUMBER ONE favorite thing to eat, above everything I have ever cooked. I'm okay with that, I have come to terms with it, as long as she agreed to give me the recipe so I don't have to hear him whine about wanting it all the time anymore. I do have to admit, it is addictingly delicious. Thanks Grammy! Here goes!!!



Ingredients:

1 (16 oz) package elbow noodles
1 (12.5 oz) CANNED chicken breast
1/2 cup diced pickles
1 tsp olive oil
Pinch of garlic salt
5 eggs
1 cup of mayonnaise
paprika, to taste


Directions:

Boil a large pot of water. Add olive oil and then noodles. Boil for 9-11 minutes or until done well enough for your liking. Fill a medium pot of water, add eggs carefully, and bring to a boil. As soon as the water is boiling, turn off heat and cover, allow eggs to cool in water for 12 minutes. In the mean time, dice the pickles into small chunks. When your eggs are done cooking, rinse them in cold water, and peel off the shells. Rinse one more time to get excess shells and place on a paper towel to dry. Strain the noodles and be sure to shake off any excess water to keep salad from getting runny. Then, once all of your ingredients are ready, place chicken into a mixing bowl. Crumble the eggs one by one into the bowl, then add pickles, half of your noodles and garlic salt. Stir well. Then add mayo. Stir well,  then add remainder of noodles and stir very well. Last but not least, a sprinkle of paprika over the top. Cover, and place in the fridge to cool for an hour or so. Then, serve it! Delicious!