Mother's Chicken Salad

It may be rainy & a little cool outside but it's still summer and salads are summer food!

(Maybe it doesn't look appetising in the picture but it is really tasty!)

This recipe for "Mother's Chicken Salad" came from the South African Budget Beaters Recipe Book (which I don't have anymore) and is still as delicious as when I first made it for the family a couple of decades ago!

I no longer have the original quantities as the recipe I copied down simply had what I'd always used - approximate quantities, but here it is:

Diced COOKED chicken breasts - or left over chicken, or 3 chicken drumsticks cooked in chicken stock makes a decent size portion for two. 
1 Apple - peeled, diced
1 Stick of celery - sliced
1/2 small cucumber sliced and then quartered (to match 'diced'!)
2 'average' size potatoes, COOKED and diced or diced first and then boiled.
190ml pecan nuts - optional, this time I didn't have pecan nuts
4T chopped chives - optional, ditto
1 cup mayonnaise - or about 3T
1/2 cup evaporated milk
Salt & Pepper
2 hard boiled eggs to garnish - optional - I forgot the eggs this time!

Combine chicken, apple, celery, cucumber, cooked potatoes, nuts and chives and mix gently.
Mix the evap milk and mayo until smooth and pour this over the chicken.
Mix gently again, season, garnish, serve! I crumbled some Feta cheese over as well.
Easy!
Serve with something with colour as the chicken, apple and potato are all white and the green of the cucumber and celery isn't strong enough to show! It needs lettuce, rocket, tomatoes for colour.

It is really nice, just filling enough, but light enough to feel good!

Don't forget:  Give yourself TIME to COOK the chicken & potatoes beforehand - and hard boil the eggs!