Young women can't cook. Homemade chicken salad

Hello ladies and men alike. I am a young Midwestern woman with a southern flair for cooking and baking.    Men, please don't feel like you can't view my blog posts, or create recipes from this site because it is entitled, Young women can't cook.  I want everyone that is interested in learning how to cook, further develop their skills, or are just looking for new ideas to read, comment and participate on this blog.  I named this blog "Young women can't cook"  because I often hear. "Young women just don't know how to cook like my momma."  Or, "These young girls are always feeding their kids fast food."  I'm here to prove these people wrong, and yes young women can cook.  I am 33 years YOUNG, and I balance raising 2 kids, my oldests sporting events and extra curriculars, and a daytime career.  After all is said and done I still find time to make a home cooked meal on a regular basis.  (Notice I didn't say daily : )  I prepare meals 3-4 times a week, and allow enough for leftover in between time.  I've been cooking since the tender age of 8.  My first independently prepared meal was sausage, eggs, and toast.  I made this after my mother told me NOT to cook on the stove because I was too little.  Well I surely proved her wrong (rest her soul), the same way that you all will prove your naysayers wrong.  My mother was impressed and enthralled that I could make a meal on my own, without burning the food or myself.  Below you will find my 1st recipe posted to this blog.  It is for a flavorful, simple chicken salad.  What better than refreshing chicken salad on a hot summer day.  Well, the 1st day of summer (which is today) to be exact.

Homemade Chicken salad

• 2 large bone in chicken breasts, roasted.  Or you may use a store bought rotisserie chicken
• 2 hard boiled eggs
• 1/4-1/2 of a medium sized yellow onion
• 1/4-1/3 cup of sweet relish
• 3-4 heaping tablespoons miracle whip or mayo
•  3-4 dashes black pepper
• 1 dash table salt
• 2-4 dashes dried dill (adjust as necessary to your taste)
• 2-4 dashes celery salt (adjust as necessary for your taste)
• 3 small drops hickory flavored liquid smoke
• 2-4 dashes paprika for garnish

Other optional ingredients:

Seedless grapes

almonds

walnuts

cranberries

celery

First allow your relish to drain on a paper towel to soak up majority of the liquid.  This will prevent you chicken salad from having too much liquid and turning into a runny mess.  Pick chicken off the bone by hand or cut off with a knife and place in a medium sized bowl.  Be sure to discard the skin if any from the chicken.  Who wants chicken salad with fatty, greasy skin....YUCK!!  Next after your boiled eggs have cooled, dice them up and add to the bowl with the chicken.  Then dice your onion up small and add to the bowl.  Scrape the relish off of the paper towel into the bowl, and add your miracle whip/mayo.  I prefer the taste of miracle whip, but I will let you be the judge!  Start by adding 2 heaping tablespoons and stir thoroughly.  Then add additional if necessary.  I used 4 in my recipe.  Add your dill, celery salt, and 3 tiny drops of liquid smoke.  Add these ingredients sparingly, and increase slightly as necessary to achieve the taste that you want.  Mix thoroughly.  Smooth chicken salad out on top and and a few dashes (not too much) of paprika for garnish.  Chill for 2 hours and serve.  Unless you're like my best friend and like your chicken, tuna, and potato salads warm; in that case dig right in!  This recipe yields about 5-7 sandwiches, depending on how much filling you like.  I like alot!!