How To Make Chicken Salad
It's All About Finding The Right Flavor Balance
Chicken salad is my favorite sandwich filler of all time.
Having said that it's important to note that "chicken salad" means different things to different people. My interpretation of chicken salad is torn chicken in mayonnaise with celery and onions.
In the UK things tend to be labelled quite literally so the similar dish here is usually called "chicken mayo" and in my experience, it's dreadfully bland. You can imagine my surprise the first time I bought a "chicken salad" sandwich in Scotland and got a few dry pieces of chicken breast on some lettuce in between bread because it was literally, chicken and "salad" on a sandwich.
So anyhoo, long story short... I make my own chicken salad because I can't find anything comparable to my taste in the supermarkets.
Below I have outlined the very simple process that I use to make my chicken salad at home.
Everyone has their own way of making it, please share yours in the comments section!
What Is Your Favorite Way To Eat Chicken Salad?
Roughly 2 cups torn chicken (about two large breasts)
2 tablespoons finely minced Sweet/mild onions (vidalia, red or spring)
2 large celary sticks finely minced
1/2 cup mayo
pinch of salt, pepper and garlic granules to taste
First Cook The Chicken
Chicken breast is traditionally what's used to make chicken salad however I don't mind a mix of light and dark meat.
I would strongly recommend that whatever cut of chicken you use you cook the it in a roasting bag. They will be perfectly moist this way. If you don't have a roasting bag make sure that the breasts are baked close together in a small pan to ensure that the edges don't dry out.
Pan frying the chicken is speedy but will not give it the desired consistency for chicken salad.
Tear The Chicken And Prep Veggies
Tearing the chicken apart with your fingers is an important part of the process. It maximizes surface area for bonding with the wonderful mayo. And it's a texture preference.
Then mince the onion and celery. I like to use my mini food processor for this part because it's fast and easy however a knife is just as effective.
Mini Food Processor
Combine All Of The Ingredients
It doesn't get much easier than this. Throw all of the ingredients together in a bowl and mix them until the mayo is worked into the meat.
You can serve this straight away, however if you leave it covered in the fridge for a few hours it will give the flavors a chance to diffuse and it will be even tastier.
Serve And Enjoy!
- Roughly 2 cups torn chicken (about two large breasts)
- 2 tablespoons finely minced Sweet/mild onions (vidalia
- red or spring)
- 2 large celary sticks finely minced
- 1/2 cup mayo
- pinch of salt
- pepper and garlic granules to taste
- Cook chicken
- Tare chicken
- Mince veggies
- Combine All ingredients
- Cover and refrigerate or Serve and enjoy!
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