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Cooking with Aunt Pat: Chicken Salad

Pat Moore

Throughout the pandemic, many of us have been doing something we normally don’t do—we’re cooking!

Now is a great time to connect with family and friends, share recipes and, cook together—even if you’re cooking in different kitchens. So when looking for a new recipe to indulge in, instead of looking for one online, I turn to my Aunt Pat.

A born chef, Aunt Pat is one of the best pair of hands in the kitchen I know, and our family reaps the benefits. She specializes in everything from potato salad to collard greens to mac and cheese—just to name a few.

We could all use someone like Aunt Pat in our lives, so this month, she’s sharing her chicken salad recipe with Tagg readers. It’s full of love—and vegetables, so it’s a delicious way to add some nutrients to your plate.

Maybe one of these days, I’ll carry on Aunt Pat’s tradition of creating family recipes, but until then I’ll just continue to indulge in hers!

So, this autumn, try your hand at her famous chicken salad, share with friends and family, and enjoy!



6 chicken breasts (broiled)
6 eggs (hard-boiled)
1 ½ cup celery (chopped)
½ cup green peppers (chopped)
1 medium white onion (diced)
1 tomato (diced)
15 oz. (½ of a 30 oz. jar) of mayonnaise
1 cup sour cream
½ bottle of sweet relish
½ bottle of yellow mustard
2 teaspoons of sugar
Pinch of salt
Pinch of black pepper



Broil the chicken and cut it into pieces. Chop and dice vegetables to desired size. Make hard-boiled eggs and cut them into small pieces. Place the chicken, vegetables, and eggs in a large bowl. Stir in the remaining ingredients, adding more mayonnaise or yellow mustard if necessary. Refrigerate before and after serving.





Eboné F. Bell
Eboné is the Editor-in-Chief of Tagg Magazine. She is the illegitimate child of Oprah and Ellen...so it's only right that she continues their legacy in the media world.