There’s just something about mayo salads, am I right? And I am a big fan of the whole quintet of mayo salads. You know the ones. Macaroni salad, tuna salad, egg salad, potato salad, and of course chicken salad. I’ll take ANY of those salads ANY day, but today the classic chicken salad is the star of the show.
What’s in a classic chicken salad?
- Cooked chicken – of course! Poached or rotisserie works great. Diced or shredded, up to you.
- Celery – I like my celery chopped up pretty small. I like to cut the stalks in half length-wise and then dice it
- Craisins – otherwise known as dried cranberries. I love the random bites of sweetness they give to this salad. Feel free to sub in quartered grapes or diced apples if they are in season!
- Green onions – I prefer these over regular onions because the flavor isn’t as strong.
- Mayonnaise – I suggest using your absolute favorite mayo. The mayo you choose will make or break any mayo-based salad. Trust me…
- Spices – I use ground mustard powder for a kick, a tiny bit of cayenne pepper powder for some heat, and salt and pepper to taste.
What you do with this chicken salad is your own business. You can eat it right out of the bowl if you want! Ahem… or maybe a more civilized approach.
How to enjoy chicken salad:
- spoon it on top of a bowl of lettuce
- put it in a toasted sandwich
- stuff it in a pita pocket
- make a chicken salad wrap
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Classic Chicken Salad
- large mixing bowl
- 12 oz cooked chicken breast, shredded or diced (about 2½ cups)
- 2 stalks of celery, diced (about 1 cup)
- 3 green onions, sliced
- ¼ cup craisins (dried cranberries)
- ½ cup mayonnaise
- ½ tsp dried mustard
- ½ tsp salt
- ¼ tsp black pepper
- 1/4 tsp cayenne pepper powder (optional)
- In a large mixing bowl, stir together all of the ingredients until well coated in the mayo.
- Taste and adjust seasonings to your taste.
- If you like your chicken salad quite cold, refrigerate for about 2 hours before serving.