Photograph Credit: Stock.xchng (Linnell Esler)
In mentioning my homemade chicken salad earlier this week, I thought I would share this quick recipe with you. Making this chicken salad at least a day ahead helps the ingredients to mesh together for a great taste. Here are the ingredients:
- Chicken
- Mayonnaise (salad dressing, Miracle Whip, etc.)
- Celery
- Green Onions
Usually I like to have a recipe to follow when I cook. However, this recipe was given to me orally from a friend listing only the ingredients. Without a written recipe, I have tweaked it to my family’s taste. Here’s my revised recipe that now is in writing:
- Cook or grill 2-3 chicken breasts. Usually I will ask Paul to cook 2-3 extra pieces when he is grilling.
- After the chicken is cool enough to handle, break up the chicken into big chunks.
- Place the big chunks into a food processor and chop to a tuna consistency. (I usually chop the celery and green onions with the food processor as well.)
- Transfer chicken to a mixing bowl.
- Add 2-3 finely chopped stocks of celery.
- Add 2-3 finely chopped green onions.
- Mix in enough Miracle Whip to make it really creamy. The mayonnaise will be absorbed into the mixture, so you need enough to keep it creamy.
- Serve on croissant rolls, lettuce leaves, or your favorite bread.
This one batch makes about 10-14 sandwiches depending on how thick you spread the chicken salad. Enjoy!