From Our Kitchens: Mom’s Chicken Salad will ‘Grow’ on you

Doris Collins became my mom when I was 18 years old. My mother had died 2 years earlier.

One of the things I noticed right away was what a close-knit family she had. Doris’ mother, Miss Carolyn, was an amazing cook. Her apple tarts were my favorite, but everything she cooked was delicious and made from scratch. Doris learned from the best. 

My father, Sam Collins, was also pretty famous in our neck of the woods for his barbecue and Brunswick stew. He was definitely my culinary inspiration. His barbecue sauce was called SOBS — Sam’s Original BBQ Sauce. We thought that was the funniest thing to say as kids. “Pass the SOBs!” 

My dad was also a very adventurous eater, and he liked spicy food. I wanted to impress him, so I tried what he tried. That had maybe the most influence on my life of anything. I’ll still try just about anything that someone has prepared with care. 

At many of our blended family gatherings, Doris would put out a platter of chicken salad. 

It was different than I was used to, with the inclusion of pecans and grapes. When I opened Good To Go restaurant in Macon in 1997, I asked her if I could use her recipe. 

And we’ve had Mom’s Chicken Salad on the menu ever since, now serving it at Grow.

Keesha Beard has been making it daily for almost 20 years. These are the quantities. But you have to make it with love! The reason it’s so popular is that it’s always made fresh and tastes delicious every time.

Mom’s Chicken Salad

• 1.5 pounds chicken breast
• Boiled, cooled and shredded
• 1 cup grapes, halved
• 1/2 cup finely diced celery
• 1/4 cup, roasted pecan pieces
• 1 cup of mayo
• 1/4 cup sweet relish