The ingredient list is small. I like a little fine chopped onion and celery for crunch. And those veggies are about the lest expensive ones you can find at any grocery store.
I also include a tablespoon of pickle relish. You can add more or less veggies to suit your taste. You can even leave out the veggies for a more meaty salad.
I add a little mustard with a lot of mayo for extra creamy Chicken Salad. Again, you can adjust the balance to please yourself and the family. If you don't like mustard then leave it out. Some recipes call for the herb Dill. Again, use it if you like it, or forget about it.
All the ingredients come cheaply these days. I get dark chicken leg quarters for way less than a dollar per pound and white meat for around 99 cents per pound from Superior, my local Latin market. Dark meat is harder to filet than white meat, but after you've done it a few times it does get easier
I lightly boil or poach the chicken pieces so they stay moist. You can use any chicken you have on hand, either fresh-baked or sauteed, too. I've used leftover roasted whole chicken from the deli case of my local grocery chain store when it's on sale, usually at the end of the work week. Leave out the skin and bones.
I always can find mayo on sale at my 99c only Stores. And onion and celery are some of the least expensive veggies around.
Chicken Salad is versatile recipe that's delish between 2 slices of bread, or as an appetizer and spread on any favorite cracker. Put a big scoop on you favorite green garden salad for extra flavor and heft.
So get out the leftover cooked poultry and mix up my latest video recipe of Chicken Salad.
Chicken Salad - Video
Play it here. Video runs 1 minutes, 38 seconds.
- 1/2 chicken breast - cooked and cubed. About 2 cups. Okay to use dark meat leg quarter (leg plus thigh.) Use leftover cooked turkey during Christmas and Thanksgiving holidays.
- 1/4 cup chopped onion - okay to add more or less to taste. I fine chopped 1/4 of a white onion. You can use any type of onion including red and green onion.
- 1/2 cup chopped celery - okay to add more or less to taste. I used one celery rib.
- 1 tablespoon pickle relish - optional.
- 1 teaspoon mustard - or Dijon mustard. I've made this salad without mustard.
- 3 tablespoons mayo - any favorite light or whole mayo. Again add a tablespoon at a time to reach your preferred creaminess.
- Salt and pepper to taste.
- 1/4 teaspoon Dill - herb can be dried or fresh. Optional ingredient.
Use boneless and skinless cooked chicken. I used leftover breast meat from a roast chicken.
You can boil/simmer chicken pieces about a half hour in seasoned water. Or, saute chicken in a little oil. Just make sure chicken is cooked all the way through - no pink or red juices.
While chicken cooks you can chop celery and onion. I like onion in salads (tuna, chicken, turkey, egg) fine chopped. For celery, I like pieces a little larger. Okay to chop veggies anyway you like.
Now time to bring it all together. Add chicken and chopped veggies to a bowl.
Mix in a tablespoon of pickle relish. Add 1/4 teaspoon of the herb Dill (optional.)
Stir in a tablespoon of mayo at a time to reach your desired creaminess. I mixed in about 3 tablespoons. Add teaspoon of mustard. Okay to add or subtract amounts of mayo and mustard.
Finally salt and pepper to taste. Store Chicken Salad in the refrigerator. If you wait a couple of hours before serving, then all the ingredients will have time to meld and become more intense.
I like to scoop my Chicken Salad onto a toasted onion bagel. You can serve Chicken Salad with crackers as an appetizer. Add a scoop of Chicken Salad to your fave salad.