Have You Ever Just Craved Chicken Salad?
Look, real talk: I can barely remember the first time I made chicken salad. Maybe it was in college – those days when the fridge was basically a maze of leftovers and single eggs. But somehow, a chicken salad would materialize out of chaos, and honestly, half the time I’d eat it straight off the spoon standing by the sink (please tell me I’m not the only one). The first time my mom tasted it, she gave me the side-eye and muttered something about, well, modern cooking not being what it used to be. Still, her bowl was mysteriously empty by the end of lunch. Sometimes, you just know you’re onto something good, even if it’s a bit haphazard.
Why I Keep Coming Back to This
I whip this up when I’m at a loss for ideas – like, what do you do with odd bits of roast chicken lying around? My partner claims it’s perfect picnic food (except that one time I used too much Dijon and it practically cleared everyone’s sinuses, sorry about that guys). It’s one of those forgiving recipes that’ll see you through last minute lunches, unexpected guests, or when you just want to feel a bit fancy but can’t be bothered to turn on the oven. Plus, I’ve found no one argues with it, unless I forget the salt. Oh, and my kids ask for seconds, which is unheard of for salad anything.
The Ingredients – Swaps and Sins Included
- About 2 cups (give or take, honestly) cooked chicken, shredded or chopped (rotisserie is a lifesaver, or grab leftovers; grilled works too)
- 3 heaping tablespoons mayonnaise (my grandma would insist on Duke’s, but I am not fussy)
- 1 celery stalk, diced small (but, actually, I sub apple or cucumber if celery’s playing hide and seek at the back of the fridge)
- 1/4 small red onion, chopped – white onion works, or shallots if you’re feeling posh
- 1 teaspoon Dijon mustard (unless you want that sinus-clearing moment, then add more!)
- 1 tablespoon fresh parsley, chopped – but dry parsley, or honestly any herb, is fine
- Salt and black pepper to taste (taste before you add more; trust me on this one)
- A handful of grapes, halved (or raisins if you’re out – or just skip, up to you)
- (Optional) 1/4 cup chopped nuts, like pecans or almonds – cashews once snuck in but felt a bit wrong
How I Throw This Salad Together
- Get out a chunky mixing bowl, unless you only have a saucepan free – who cares. Dump the chicken in.
- Add the mayo, mustard, onion, celery (or whatever stand-in you’ve chosen), parsley, salt and pepper. I usually just eyeball, but if you like order, use the measurements above.
- Stir like you’ve just been told the kitchen’s shutting early. It’ll look a bit gloopy at first; that’s alright. This is usually where I sneak a taste (quality control, I swear).
- Fold in the grapes and nuts right at the end, so they don’t get mushed up. Honestly, don’t fuss over evenness.
- Chill it in the fridge for at least 30 minutes if you can wait – but no one here will blame you if you don’t.
- Check seasoning one last time, because you will forget the salt otherwise (I do, regularly).
A Few Notes I’ve Picked Up
- Chicken straight from the oven or fridge? Let it cool a bit or the mayo gets runny (not a disaster, but…you know).
- If it’s too thick, a splash of milk or Greek yogurt loosens it up. Once, out of desperation, I used sour cream. It…wasn’t bad?
- I know everyone says to chop celery tiny, but sometimes a chunky salad is half the fun – go on, live on the wild side.
When I’ve Played Around with Variations
- Used leftover Thanksgiving turkey once (totally works – probably even better actually).
- Added curry powder – some friends loved it, but it’s a risky move for salad purists.
- Tried with avocado instead of mayo: tasted healthy, but got weirdly grey after an hour. Wouldn’t recommend unless you eat it right away!
- Once added sriracha. Never again. Sorry kids.
Gear You (Might) Need
- Big mixing bowl (but I’ve mashed things in a pot when everything else was dirty – it’s fine!)
- A solid spoon or spatula
- Sharp-ish knife for chopping (though if you only have kitchen scissors, honestly, they work in a pinch)
How to Store It (If It Lasts)
Pop leftovers (HA) into an airtight container and shove them in the fridge. Will keep a couple of days, I’d say – but honestly, in my house it never lasts more than a day! If any’s left by breakfast, I almost always eat it on toast.
How I Like to Serve Chicken Salad
Brioche buns are my thing, but my friend Mike swears by it stuffed in a pita. (Crackers on the side make it look like a party even when it’s a Tuesday.) Sometimes, for a picnic-y vibe, I put out lettuce leaves and make little wraps – it feels healthy but not in a preachy way.
Things I’ve Learned the Hard Way
- Don’t rush chopping the onions, or you’ll end up weeping and your salad’s off-balance.
- I once tried skimping on mayo to make it “skinny” and, maan, it just tasted dry and sad. Go generous with mayo – you’ll thank me later.
- Taste before you salt! I can’t count how many times I’ve been overzealous.
Questions I’m Always Asked (And Sometimes Texted at 2 a.m.)
- Can I make this ahead of time?
- Oh yeah, actually – I think this tastes better the next day, so let it sit if you can. It’s like soup; flavors get cozy overnight.
- Do I have to use grapes?
- Nope – raisins, dried cranberries, or just nothing fruity if you’re anti-sweet in salads (can’t say I get it, but you do you).
- Is it good for meal prep?
- Absolutely, just give it a stir if it looks a bit separated. Sometimes it needs a fresh sprinkle of herbs, but that’s just me.
- Can I freeze chicken salad?
- I wouldn’t, honestly – mayo doesn’t like the deep freeze much and comes back looking odd. But hey, if you try and it works, let me know, would ya?
- Where do you get good rotisserie chicken?
- Lately, I grab mine at Costco – seriously, it’s huge and juicy and, okay, it’s more food than I ever expect. Or I roast my own, following tricks I learned here (best crispy skin going!).
A Little Digression (Because Why Not?)
I read somewhere that chicken salad sandwiches were the height of luxury in Victorian times – imagine eating yours in a fancy garden with a cup of tea. These days, I eat mine in my yoga pants while answering work emails. Times change, but good chicken salad? That, happily, doesn’t.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 cup celery, finely chopped
- 1/2 cup red grapes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Instructions
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1In a large bowl, combine the mayonnaise, Greek yogurt, and lemon juice. Mix well to create the dressing.
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2Add the cooked chicken breast, celery, red grapes, red onion, and parsley to the bowl.
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3Stir until all ingredients are evenly coated with the dressing.
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4Season with salt and black pepper to taste. Mix again.
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5Refrigerate for at least 15 minutes before serving to allow flavors to meld.
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6Serve chilled on a bed of greens, in sandwiches, or with crackers.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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