The Best Chicken Salad Recipe

14 May 2015


A year ago, I thought I didn't like chicken salad.  It always smelled a little too close to tuna fish, and to be honest, I don't really like celery that much.  But then grapes were on sale, and I was trying to find ways to use up the hundreds of grapes (why did I keep buying them?) in the refrigerator.  So I found a recipe online, and then proceeded to change it so much, that I know call this recipe my own.  

Now, I am a chicken salad addict.  I will eat it off a spoon, out of the bowl, standing in front of the open fridge.  Judge me all you want, this is good chicken salad.  We love to eat it on Hawaiian rolls, because adding Hawaiian rolls to any meal can only make it better.  

Chicken Salad

2 large chicken breasts, boiled
1 cup red grapes, quartered
1 stalk celery, minced
¼ cup sweet onion, minced
1 ½ cup mayonnaise
2 tsp. fresh lemon juice
1 ½ tsp. Dijon mustard (or spicy brown mustard)
¾ tsp. dill weed
¾ tsp. kosher salt
¼ tsp. black pepper

  1. Cube or shred the boiled chicken, place in large bowl.  Add quartered grapes and minced celery and onion.
  2. Combine the remaining ingredients in a separate small bowl.
  3. Pour the sauce over the chicken mixture and stir until combined.  
  4. Set in refrigerator for an hour, or until you are ready to serve.  Can be made a day ahead and left in fridge overnight.
  5. Serve on croissants, Hawaiian rolls, celery sticks, crackers, a spoon...however you like.

Variations

  • Use half mayonnaise and half plain Greek yogurt
  • Add craisins instead of grapes.
  • Add any veggies you like: bell peppers, cucumbers, shredded carrot, chopped fresh spinach, etc.   
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