By Paula Dream (AKA Kale Haygood)

Well, folks where has September gone already? Where has the year gone? We will soon see Christmas decorations right beside the Halloween decorations in stores.

Meanwhile, this issue’s recipes are all about chicken! Everyone knows I love my chicken. How I love running my traps.

Folks ask me how I make my chicken salad. That’s hard to answer.  I just start combining ingredients that I have on hand — maybe it’s a combination of all three of the recipes I’m giving you here. 

There are dozens and dozens of ways to make it and most all are good. I like to add fresh fruit to mine, like diced sweet apples, sliced grapes, or even sliced strawberries. And yes, I love that sweet purple onion and pickle relish. 

Finish your chicken off with this yummy cookie recipe.

Stay cool, everybody. I’ll see you next issue — and leave my traps alone!

SUPREME CHICKEN SALAD
1/2 cup mayo
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups chicken breast, diced
1/2 cup celery, finely chopped
1/2 cup green onions
1 can (8 ounces) water chestnuts, drained and chopped
1-1/2 cup grapes, halved

Whisk together the first seven ingredients in a large bowl. Combine with remaining ingredients. Best served chilled.

CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO
5 slices bacon, cooked then cut or broken into small pieces
3 cup diced cooked chicken
1 cup chopped fresh tomato
2 stalks celery, diced
3/4 cup mayo
2 tablespoons green onion, chopped
1 tablespoon parsley, chopped
1 teaspoon lemon juice
1 dash Worcestershire sauce
Salt and ground pepper to taste
12 romaine lettuce leaves
1 avocado, sliced

Combine all ingredients in a large bowl except avocado. Avocado can be garnish or cubed and gently folded into chicken salad. Serve cold.

FAVORITE CHICKEN SALAD
2 chicken breasts, grilled or baked then cubed
3 stalks celery, finely chopped
3/4 cup pecans, chopped
1/2 cup mayonnaise
2 tablespoons yellow or purple onion, minced
1-1/2 tablespoon sweet pickle relish
2 teaspoons prepared mustard
1-1/2 teaspoon ground black pepper
1-1/2 teaspoon fresh dill, minced
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika

Combine all ingredients in large bowl. Serve cold.

STRESSLESS CHOCOLATE PEANUT BUTTER COOKIES
1 box chocolate cake mix
1/2 cup vegetable oil
2 eggs
1 cup peanut butter chips

Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix and stir in eggs one at a time, followed by peanut butter chips. Drop batter by rounded teaspoonfuls on a baking sheet lined with parchment paper. Bake 10 to 12 minutes until firm.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.