Learn How to Make Chicken Salad! Everyone needs an easy chicken salad recipe in their cooking arsenal!
Just a handful of ingredients are all that is needed to turn simple chicken breasts or leftover chicken into a delicious lunch or light dinner.
Chicken Salad is my go-to for using up any leftover chicken I have.
Sometimes when I am making chicken soup or chicken and dumpling, I go ahead and throw in some extra chicken breasts just for this.
Rotisserie chicken meat also makes a really good chicken salad.
When I make this style of chicken salad, I prefer it pretty plain.
Celery is the only addition you will find here.
If you don’t like celery (Ron), feel free to leave it out, make your own recipe and call it Meal-Prep Chicken Salad.
Feel free to add any number of ingredients you like in your chicken salad.
There are really no hard and fast rules on how to make chicken salad.
Just start with a basic recipe like this one and then make it your own.
I prefer to eat mine on toast with some onions slices, stuffed inside of a tomato, or with crackers so fruit and nut addition just aren’t my thing.
I know a lot of people who it is their thing, so if that’s you, just add what you like, even feel free to leave out the celery.
I have added almonds, dried cherries, grapes when serving others.
I do suggest adding a bit of heavy cream instead of sour cream to your chicken salad if adding fruit though.
I have even hidden dried egg whites in it whenever extra protein was needed.
What I am trying to say is that when I say Basic Chicken Salad, I mean this is as basic as it gets.
I won’t hurt my feelings.
What will hurt my feelings is if you are a beginner cook and you don’t get into the kitchen and at least try.
I have another chicken salad sandwich filling recipe I use; Dijon Chicken Salad.
That one is not as “wet” as this one. It is probably more like something you might find in a tea sandwich, a.k.a. finger sandwich.
If you want to convert this one to a finger sandwich type filling, give the chicken a quick few pulses in a food processor, run it through a grinder, or mince the meat.
I would mix the sour cream and mayonnaise together and only add as much of that mixture as needed for the consistency you are looking for.
Spreadable, but not wet is the only way I can think to describe it. Kind of like deviled chicken that comes out of a can.
My mood and weather usually determine which version I make.
My intended recipients sometimes sway my decision.
Now that you know how to make chicken salad, get in the kitchen and give it a try!
- 2 Bone-in Chicken Breasts, or 3 cups cooked chicken cut into bite-sized pieces
- 1 cup Mayonnaise (not dressing)
- 1/3 cup Sour Cream
- 4 stalks Celery, diced finely
- 1 teaspoon Salt
- 1/2 teaspoon ground black pepper
- If using precooked chicken skip the steps for cooking the chicken.
- Place chicken in a pan and fill with enough water to completely cover chicken.
- Place over high heat and heat until water boils.
- Turn heat down to medium-low and simmer until chicken is done. (30 to 60 minutes)
- Turn off heat and allow the chicken to cool slightly in the pan. (About an hour)
- Drain water from chicken.
- Removed skin and bones from chicken and discard.
- Cut chicken meat into small dice, or larger if you like.
- Add all ingredients into a bowl and mix well.
- Chill until cold.
- Serve on crackers, bread, or stuffed in a tomato.
Serving Size:1/2 cup
Amount Per Serving:Calories: 288 Total Fat: 17.9g Saturated Fat: 4.2g Cholesterol: 70mg Sodium: 726mg Carbohydrates: 10.4g Fiber: 0.2g Sugar: 2.7g Protein: 21.1g
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