Courtesy photo

Summer is upon us, along with the season of eating freshly plucked vegetables.

When I was growing up, my grandfather had an amazing garden. It seemed every vegetable I could eat was available to me, fresh from the earth.

Realistically, that is not true. Many things do not grow well in Kansas, including celery.

This recipe calls for that ever-so-hard-to-grow vegetable, but others can be substituted for it.

The great thing about chicken salad is that almost any vegetable can be added or taken away, depending on an individual’s taste.

This recipe can be altered in many ways — feel free to experiment and have fun tweaking it until you have exactly what you want.

Chicken salad ingredients

  • 3 cups cooked, boned, cubed chicken
  • 1 1/2 cup diced celery
  • 1 teaspoon salt
  • 3 hard-cooked eggs, quartered or smaller
  • 3 sweet pickles, chopped
  • Mayonnaise to moisten and “tie together”


Mix all ingredients together and let chill.

This salad can be spread on bread, crackers or even lettuce leaves.