On Food + Friends: Tammy Saccone’s Hot Chicken Salad

June 01, 2018

Life can really bless you when two disparate things collide. Chocolate and peanut butter. Peanut butter and jelly. (Peanut butter and pretty much anything, actually.) But when the commingling of two HUGE things like your work and personal worlds magically delivers someone special into your life? Well, we call that “the goods.” Especially when it’s not just someone special, but someone supremely special. The kind of special that makes them feel like your long-lost sib…or, the sib you wish you had instead of the sib you’ve got.

(Hey: Happens.)

That kind of destiny, it-gives-you-chills kismet is exactly what went down about a decade ago (yikes!) when Kim and her now soul-sister bestie, Tammy Saccone, met and fell in friend-love…thanks to Middy N’ Me.

(l-r) Tammy Saccone and Middy N’ Me Founder and Designer, Kimberly Barratt. (You can follow Tammy on Instagram at @LadyFoxill. Fingers crossed there are more recipes like the one below!)

“We met when Kim was selling Middy N’ Me shirts in a store I had in our little village,” says Tammy, who owned White Magnolia Boutique in Chagrin Falls, Ohio, until about 5 years ago when she sold it to her business partner. And while it was Kim’s authentic, original designs that helped the two gal-pals build a bond, Tammy credit’s Kim’s depth and heart to being the thing that turned them from friends to family. And it’s the thing, she thinks, that makes the Middy N’ Me brand so special.

“You don’t just buy a shirt from Middy N’ Me: you get a whole, wonderful package,” says Tammy of her bestie. “She has so much to give, and she’s so talented: Kim treats her customers identical to the way she treats her very best friends. She will give you the same love and attention that she would if she were coming to my house for dinner.”

“Oh, she’s my total partner in crime!” laughs Kim, shining right back on Tammy.

“We ride together almost every day,” Kim adds. “Tammy just makes me so happy when she’s around: I love her! We’re always doing something we shouldn’t be doing, and at some point, one of us ends up saying, ‘Okay: If we get caught…here’s the story!'”

 

Yep: Looks like trouble.

While we knowwww there must be many an unprintable story between these two, (#WhatHappensOnTheTrailStaysOnTheTrail), what we can say about these sisters-from-other-misters is that they know how to entertain, and entertain well. From lunches for their local hunt club in Gates Mills, Ohio, to bang-up girls’ nights, sipping and serving is their specialty…and according to Kim, this recipe of Tammy’s is a blue-ribbon winner.

“The secret to this dish really is the Dukes mayo, a southern brand Tammy turned me on to and now I’m obsessed,” says Kim. “You could make it with another brand, but honestly, it wouldn’t taste the same.”

Thanks be to Tammy for offering up what might be your new fave go-to, too. (Did someone say chips, cheese and chicken?)

Tammy Saccone’s Hot Chicken Salad

Says Tammy of her recipe box fan-favorite: “This is a recipe that everyone in my family puts their own spin on. My spin? UsingDukes mayo, and the mashed potatoes…becuase everyone needs more mashed potatoes in their life. I just took it to that extra carb level.”

The pro at her stove: Tammy Saccone (in a gorgeous Middy shirt, of course!).

Ingredients
  • 4 cups mashed potatoes, left over from a previous meal or made fresh
  • 4 cups skinless boneless chicken breasts, cut into 1-inch cubes
  • 8 ounces portabello mushrooms, sliced
  • 1/2 cup each onions and celery, diced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 8 ounces corn, frozen or canned
  • 1 cup sour cream
  • 1 cup Dukes mayo
  • 8 ounces mild cheddar, shredded
  • 1 1/3 cup Ruffles potato chips, crushed
Method

 

  1. Preheat oven to 350 degrees.
  2. In a large frying pan, sauté chicken in roughly 2 tablespoons of oil until cooked through. (Pro tip from Kim: “Use Williams Sonoma’s Ultimate Roast Chicken Rub and your kitchen will smell divine!”) When cooked, remove from pan and add to a large mixing bowl. Set aside.
  3. In the same frying pan, sauté the celery and onions in 1 tablespoon of olive oil until translucent (about 10 minutes). Add to the chicken mixture. Set aside.
  4. In that same frying pan, sauté the mushrooms in approximately 1 tablespoon of butter until they begin to cook down and release their juices. When done, add to the chicken, onions and celery.
  5. To the chicken mixture, gently add the lemon juice, sour cream, mayo, salt, pepper, corn, and approximately half of the cheese. Fold the ingredients together so they are well combined.
  6. In a 9 x 13 inch baking dish, spread the cooked mashed potatoes on the bottom; then, top with the contents of the mixing bowl. Sprinkle on the remaining cheese and top with the potato chips. Bake until warm and bubbly, approximately 30 minutes. 

    Behold…Tammy’s serving suggestion. With all those delicious carbs, a few green veggies are all it takes to turn this wonderful dish into a satisfying (and healthy-ish!) meal.

The post On Food + Friends: Tammy Saccone’s Hot Chicken Salad appeared first on The Middy Edit.


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