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| The Brabson House |
The Brabson-Loveman house is a Chattanooga landmark. Built in the mid-19th century, the house served at one time as a hospital for officers during the Civil War. Through the years, it has apparently served a multitude of purposes, at one time a restaurant.
Each Wednesday our local paper has a special "Food" section, part of which readers can write in with requests. Several weeks ago, someone has requested the recipe for the chicken salad served when the House was a restaurant. I love the versatility of chicken salad (never had one I didn't like) and love seeing what different ingredients people come up with to enhance the salad. This one is no different.
I trimmed down the recipe that was published and tweaked the amounts of some of the ingredients. I ate one serving on a croissant and another on top of a bed of lettuce, both excellent. So here's one more recipe to add to your chicken salad collection!
BRABSON HOUSE CHICKEN SALAD (2-3 servings)
1 cup diced cooked chicken
1/4 - 1/2 cup water chestnuts, diced
3 Tbsp sweet pickle relish
2 tsp pimientos
1/4 cup chopped pecans
1/4 cup chopped celery
1 hard-boiled egg, chopped
2 Tbsp mayo
S&P to taste
Mix all ingredients together and chill. Serve as a sandwich or salad.
Recipe Source: Chattanooga Times Free Press, 8-28-13
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