Chicken Salad is good served as a sandwich, on top of a salad or inside half a cantaloupe. My Mom liked chicken salad served in half a cantaloupe. Neither Jeff nor I are fans of cantaloupe, so, we serve Chicken Salad on a sandwich or on top of a salad.
Chicken Salad is an easy dish to prepare. Simply cut up chicken meat, chop celery, add nuts and mix with mayo, lemon juice and some spices then let it chill for a few hours before serving.
I usually have frozen cooked chicken leftover from making Chicken Stock. So, I thaw out some chicken and shred it when I want to make Chicken Salad. If you don't have any cooked chicken, you can boil a couple of chicken breasts, or whatever chicken parts you prefer. Or, you can buy chicken already cooked from your local grocery store.
I prefer the chicken to be cut up pretty small, so there aren't any large chunks of chicken in my dish. You can chop the chicken pieces to the size you prefer.
Because Jeff isn't a fan of celery, I try to chop the celery small. The celery pieces are large enough that we get the crunch from the celery but not so large that it bothers Jeff.
Sliced or slivered almonds add more crunch and texture to this dish. I keep both sliced and slivered almonds in the freezer. I toast the nuts before adding them to the salad. You can use other nuts, such as walnuts or pecans, if you prefer.
I grew up not liking mayonnaise on a sandwich. I would eat mayonnaise if it was in tuna fish or chicken salad but not on a sandwich. Several years ago I discovered Duke's Mayonnaise. I like Duke's! My dislike of mayo was probably more of a brand issue. I still don't like other brands. Mom never bought Duke's when I was a kid, however, she did use Duke's after I was an adult and preferred it over other brands, too.
Once you have the Chicken Salad put together, cover it and refrigerate it for about three hours. This will give the salad time to chill and for the flavors to blend.
I hope you enjoy the Chicken Salad!
- 1 cup mayonnaise or to your preference
- 1 tablespoon lemon juice
- 3/4 teaspoon salt or to taste
- 3/4 teaspoon black pepper or to taste
- 2 cups chicken, cooked, cut up or turkey
- 1/3 cup almonds, slivered or sliced or other chopped nuts
- 1 cup celery, chopped
- Mix the mayonnaise, lemon juice, salt and pepper.
- Stir in the chicken, almonds and celery.
- Cover and refrigerate about three hours.
- Serve on buns, bread, salad greens or in a cantaloupe half.