Chicken Salad is one of my favorite things to make (and eat!) Here’s my recipe for it. I can’t remember where I learned to make it-from Pinterest or what. I’ve found that it lends itself very well to experimentation. I’ve added in hard-boiled eggs, carrots, broccoli, apples, cranberries, etc. and it always seems to come out yummy. The only thing I wouldn’t necessarily recommend adding is cucumbers. They kind of give it a different taste. But even then, it isn’t bad. You can use less chicken too. Lately, just to cut back on meat, I’ve gotten by with only using about 1/3 to 1/2 the can.
1 can Chicken Breast (about 15 ounces)
3-4 stalks celery
1 cup grapes
1/3 cup sliced almonds, (toasted-optional)
2 heaping spoonfuls or 1/4 cup mayo (greek yogurt is optional – you can substitute up to half the mayo if you want).
2-4 Hard-boiled eggs, mashed
1 carrot, shredded
A few broccoli florets, chopped
1 avocado, mashed or finely chopped
Cranberries and/or chopped apples (good substitute for grapes)
I’ve heard you can also use walnuts instead of almonds but I’ve never tried it.
Depending on how many extra stuff you add in you may want to add a little more mayo. Avocado may provide enough creaminess to do without as much mayo, if you’re trying to go for a more healthy chicken salad.
Directions for Making Toasted Almond Chicken Salad:
2. Slice the celery in small pieces to equal at least one cup (you can add more).
3. Combine celery and grapes in a big salad bowl.
5. Combine chicken, grapes, celery, almonds, and mayo (as well as other optional ingredients, if desired). Mix well.
What Goes Well with Chicken Salad?
Ways to Serve Chicken Salad:
Generally chicken salad is served on croissant rolls. You can also eat it as a sandwich on toast, with german pancake muffins, or as a dip with crackers (my favorite way to snack on it), or even as a salad topper on lettuce or spinach. Yummy! Any other ideas?