Entertaining with THE CHARLESTON SILVER LADY

Iwas first introduced to this wonderful chicken salad at the inviting home of my friend Lynn.

When I arrived, her buffet and tables were set with the most gorgeous verdant green, glass dishes and stemware. She had combined other seasonal plates for a stunning effect.

The green glass from the 1930’s and 40’s was truly beautiful mixed with the more modern plates she chose to use that day. Lynn had placed antique silver implements all through her buffet that were perfect for this adaptive modern re-use. Every person in attendance remarked on how beautiful it was and how good the food was.

There were many lovely foods from which to choose, but this chicken salad stood out. Lynn shared with me how in her family it was often served in an individual sherbet dish with a silver demitasse spoon. I love this idea as you can easily hold the dish while walking around and visiting with others. This same sherbet dish is equally beautiful when placed at each place setting as the star of a light lunch. This chicken salad would be perfect with any fruit, cheese or vegetable that you chose to use.

Take a moment to think about the vintage or antique pieces from your own family that you may have stored away. Consider an alternate use for them—chocolate mousse in a champagne glass, a single truffle served in a salt cellar—there are many ways to adapt your family pieces to the modern table.

If you have silver bread and butter plates, they are beautiful when placed down the center of a dining table with candles on them. An old silver bowl has new life when you place it in the middle of your table filled with seasonal items or perhaps my favorite, the elegant and iconic fresh pineapple.

Lynn was kind enough to share this recipe with me so that I would be able to share it with you.

Lynn’s Chicken Salad

serves 8 2 lbs chicken breast 1 lb. chicken thighs 1 onion, sliced 1 cup Duke’s mayonnaise 1 cup celery, finely chopped 1-2 Tbsp. chopped onion

Salt and pepper to taste 1 cup toasted pecans,, chopped, optional 1 cup grapes, halved, optional

Cook chicken breast and thighs in crock-pot with water and slices of onion.

Shred or chunk chicken into a bowl. Add one cup of Duke’s mayonnaise, celery, and onion. Add salt and pepper to taste and mix together well.

For a gluten-free, lactose-free and sugar-free version, Substitute Primal Kitchen Avocado Oil Mayo with a squeeze of orange juice.

Both choices are beautiful served in the aforementioned sherbet glasses with a sprig of parsley on top.

You will love this recipe from a great Southern lady and hostess. You are sure to use this recipe often, no matter the season.