Recipe Idea: Basic Chicken Salad
Don here. Any way you make it Chicken Salad is a big hit at our table. Here is the basic recipe I start with. Then I add whatever suits me at the time. Sometimes it’s a bit fruity with dried fruit pieces or even fresh grapes. Perhaps I’m in a nutty mood and will add pecans or almonds. The basic recipe has celery chopped fine for the crunchiness, mayonnaise to hold it all together, Dijon mustard to add some zip, salt and pepper. We usually have canned white chicken breast meat so we use that. But when we have left over grilled or baked chicken, I’ll chop that into small pieces and use it.
Chicken Salad can be served many ways: as a sandwich filler, stuffed into a tomato or bell pepper shell, piled over avocado slices or on a bed of your favorite lettuce or field greens. Or when no one else is home, I just eat it right out of the mixing bowl 😉
- 1 12 oz can of chicken breast or 1-1/2 C chopped cooked chicken
- 2 to 3 T mayonnaise
- 1 t Dijon mustard
- ¼ C finely chopped celery
- Optional (add one or more):
- Dried Cranberries
- Dried Mango slices, cut into small pieces
- Chopped Pecans, Walnuts, Peanuts or Almonds
- Sweet pickles, cut into small pieces or sweet pickle relish
- Green bell pepper, chopped
- Scallions, chopped
- For those who like it spicier, add some chopped jalapeno pepper or curry powder
- Add ¼-1/2 teaspoon herbs such as thyme, rosemary or tarragon
- Place the Basic ingredients in a mixing bowl and mix until blended.
- Add one or more of the optional items.
- Season to taste with salt and pepper.
- Mix until all the ingredients are coated with the mayonnaise.
- Add a bit more mayonnaise if it is too dry for your taste.
- Serve as a sandwich filler or on a bed of lettuce or greens.
- For an elegant presentation hollow out a large tomato and stuff it with the chicken salad.
- Garnish with cilantro or parsley.