GINNA PARSONS:Chicken salad recipe sounds interesting

By Ginna Parsons/NEMS Daily Journal

Saturday was my 49th birthday. I usually don’t go around volunteering my age, but my husband put it out there in a column he wrote a couple of weeks ago in the Monroe Journal.
Charlie didn’t actually say I was about to turn 49. What he said was, “I’m not allowed to say which birthday it is, but I will say this, it’s not quite 50. However, you can’t get any closer without being there.”
For my birthday, he had offered to cook me breakfast, lunch and dinner, but other plans came up, including an invitation to a Cinco de Mayo party in Amory. Knowing that we would be late driving back to Tupelo, and that there was the possibility a margarita or two might be involved in the evening’s festivities, we made prior arrangements to spend the night in town at The Old Place Bed and Breakfast.
And I am so glad we did.
I’ve written about The Old Place a couple of times in the past 10 years, but I hadn’t actually spent a night there until Saturday. The place is a little piece of heaven on earth.
On Sunday morning, Charlie awoke first and made a pot of coffee which we took outside to the back porch to enjoy while we listened to the sounds of the birds and the sheep and the geese that live on the grounds.
After we enjoyed delicious blueberry muffins the B&B owner, Theresa Glenn, had left for us, we moved to the front porch with magazines and more coffee.
In looking through a recent issue of Mississippi Magazine, I came across a recipe for chicken salad from a bakery in Hattiesburg called Jody’s. I’ve heard amazing stories about this place, especially their chicken salad (they also, I’m told, make a mean King Cake at Mardi Gras).
I’m always looking for a new chicken salad recipe to try and this one will be my next venture.

Jody’s Chicken Salad
4 cups cooked, shredded chicken
1 rib celery, finely chopped
2 green onions, finely chopped

3⁄4 cup cream cheese, softened
3⁄4 cup mayonnaise
1 teaspoon candied ginger
2 teaspoons poppy seeds
Tony Cachere’s seasoning

Jody’s Spread
1 cup mayonnaise
1⁄4 cup cream cheese
1 teaspoon balsamic vinegar
1 teaspoon candied ginger
1 tablespoon garlic puree
Place shredded chicken, celery and onions in a bowl. Mix sauce ingredients well. Combine with chicken mixture and chill. Mix the Jody’s Spread ingredients well and spread on bread with chicken salad.
Ginna Parsons is the Daily Journal’s food/home/garden editor.

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