Ok, I call it basic, but it’s so delicious that I really feel like I’m doing it a disservice. I guess I use the term “basic” because there are so many different chicken salads you can make — buffalo, curry, chipotle, etc. — and this one is the “base” recipe. But don’t worry, it’s anything but boring! (This is a great recipe to use your poached chicken in btw.)
• 2 cooked chicken breasts, cubed/shredded (about 2 cups)
• 2 scallions, finely chopped
• 1 stalk celery (leaves included!), diced
• 1 tsp fresh tarragon or ½ tsp dried
• 1 tsp fresh parsley or ½ tsp dried
• 1/2 cup mayonnaise (homemade if possible!)
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• Medium mixing bowl
• Small mixing bowl
1. In the medium mixing bowl, mix together the chicken, scallions, celery, and herbs. Set aside.
2. In the small mixing bowl, combine the mayo, lemon juice, and mustard. Taste, then add salt and pepper as desired. Note: Salt and pepper can also be added AFTER the chicken salad is mixed.
3. Fold the “sauce” into the chicken, then mix until combined. Refrigerate until ready to serve — I personally like to let mine sit overnight to give chicken/veggies time to absorb some of the moisture.
As I said before, this chicken salad is the base of many other recipes, but it’s also perfect on its own. For my low carbers, this is delicious served in an avocado, in a collard green or lettuce wrap or on top of a bed of greens! The possibilities are endless :)
Do you love chicken salad as much as I do? If so, I’ll post more variations soon!