Mimi grew up in Johnston County, Pine Level, among a family of farmers where hard work and faith was a part of each day. Either by necessity, skill or both……. Mimi became a great cook. It was a guarantee when we visited that Mimi would have a freshly baked German chocolate cake, a huge pot of vegetable soup, fresh vegetables from the garden, frozen blueberries which were a favorite treat and last but not least ……. chicken salad. The chicken salad was great for dinner (lunch to you city folk), supper or anytime in between …… served on bread (white bread only), crackers or by itself.
Mom would talk about trial and error in the kitchen but would also evolve into a great cook and carried on the tradition of Mimi’s chicken salad with the opening of Chantilly’s. Chantilly’s was inspired by a dream and sustained by her determination but its existence can be credited to many. My brother (Dr. of Wood and Master of All) for transforming a consignment shop into a restaurant, my sister (the only one who actually had any restaurant experience) for shaping the business and friends who served as restaurant staff and made all the hard work fun. The chicken salad at Chantilly’s was featured the following ways…… scoop with accompanying fruit and pasta salad, part of a sampler dish, chicken salad melt, the sandwich or a scoop on a garden salad.
Mom always said that she couldn’t make it as good as Mimi and I say the same thing about hers today.
Jason’s Chicken Salad