This chicken log is simply delicious. It is not a fussy kind of delicious; salt, pepper and ginger are the main flavor notes. Chilled to perfection, this appetizer disappears quickly. The history of the recipe is what has piqued my imagination, never having seen anything exactly like this before.
You might wonder why I don’t just ask Shirley about the origin of her much-talked-about dish. Well, you see, I don’t even know Shirley. As most recipes do, this one reached me in a roundabout way. My son and his fiancé were in an accident, and they were assigned physical therapy in a small town in Tennessee. Shirley worked at the office, but she was going to be retiring after just a few of their visits. Before she left, they had a combination retirement/Christmas party, including the patients. Shirley herself brought this chicken log, and she gave my son and his fiancé the recipe, in one of those formulas like my country mother-in-law used to tell me how to prepare something: “a little of this, a little of that.”
After their therapy that day, it was impossible to find out any progress reports because all they could talk about was this chicken log! After tasting this recipe, I realized why they were so enthusiastic about it. When I saw the ingredient list, I immediately thought that it sounded like a Hutterite recipe with the chopped-up boiled eggs added. (I had gotten very interested in Hutterite cooking during the National Geographic reality show a few years back, talking to a few of the people online to get particulars. They are very close-mouthed about their recipes.) There are several Mennonites living in the area, and I wonder if it might be a Mennonite recipe? Shirley has retired, and I guess I shall never know!
Anyway, here is the recipe.
Shirley’s Chicken Log
- 2 chicken breasts (I used a 1 lb. package of tenders)
- 1/4 cup chopped onion
- 2 boiled eggs (I buy Eggland’s Best already boiled!)
- 1/4 teaspoon ginger
- Mayonnaise: Two large spoonfuls or more to get chicken salad consistency
- Salt and pepper
- Boil chicken and flake with fingers.
- Add salt and pepper.
- Finely chop boiled eggs and add to chicken.
- Add finely chopped onion.
- Add Mayonnaise until it gets a nice chicken salad consistency but will still hold a shape in a roll.
- Add ginger carefully, being careful not to get too much.
- Roll up in foil, cellophane or waxed paper.
Chill until ready to slice and serve with crackers.