Red Chicken Salad

Hm. Guess it's been a while. Hans has been experimenting with Variations on a Pizza, and I've thrown a few things together.

I had dinner with Mom tonight, and she sent me home with most of a cooked chicken, accompanied by stuffing in the bottom of the pan.

The bones of the chicken, and quite a bit of the meat, are simmering with a couple sage leaves right now, and a couple chunks of candied ginger. The broth is going to become Hot & Sour Soup, because Hans is sick. The combo of spices and Jewish Stereotype ;-) will knock it out like a champ!

I diced about three cups of the meat and set it aside for chicken salad, because I don't like how reheating dries it out. And as the chicken salad went along, I realized that most of what I was adding was red. I think I'll make it next May Day.

RED CHICKEN SALAD
(all measurements are approximate)
3 c cooked, diced chicken
Stir in 6-8 oz mayonnaise, until it's starting to act more creamy than chunky.
Add paprika: I'm going to say a couple teaspoons. Go slowly, but you'll use more than it'll seem you should need. This is what will give it a nice pinkish, adobe-ish color.
A little ground red pepper. Again, add in slow increments until it's right for you.
I threw in about a tablespoon of roasted minced garlic. This came from a local pizza place, and added a little cruncy texture. They were brownish red, close enough. If you can't find any, experiment with something else... maybe bacon bits?
Finally, balance it out with 1-2 T dill relish.

The stuffing in the bottom of the pan had soaked up more juice and grease than Mom expected it to. I scraped it into a baking pan and added corn meal until it was firmer. Actually, I went a little too far and had to add some water. Just as well. It baked at 350 for 45 minutes, and I gave it about an hour to set.