Thursday, June 9, 2011
Classic Chicken Salad
I’m sure you have certain meals at your house that you consider to be staples. This is one at our house. I am in love with rotisserie chickens from Sam’s. They are so affordable, fall-off-the-bone tender and seasoned so well. For just the two of us, the meat alone will last for several days. We usually have it for dinner the day that I buy it and the rest gets used in this recipe
If you would prefer to cook your own chicken for this recipe, feel free…you can bake it, boil it, sauté it or roast your own whole bird, like I did here. However you cook the chicken shred it up and throw it into this sweet and savory salad! We are usually able to consume the salad in about less than a week and I wouldn’t recommend keeping it in the fridge much longer than that.
There is a lot of beauty in this salad because it’s so versatile. Don’t like grapes? Leave them out. Have raisins on hand? Switch them for the cranberries. Want to cut the fat a little? Use 1/4 cup of mayo and 3/4 for low-fat plain yogurt. Add other fruits like apples or pears and add crunch by adding walnuts, almonds or cashews. See? So customizable!
Chicken Salad Recipe (printable version)
3 cups shredded chicken
3 celery stalks, chopped
1 green onion, chopped (or 1 tsp. onion powder)
3 Tbs. sweet pickle relish
1 cup light mayonnaise
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. seasoned pepper (I like Lawry’s)
1/2 cup red seedless grapes, sliced in half (optional)
1/4 cup dried cranberries (optional)
Mix chicken with celery, onion, relish and mayonnaise in a large bowl. Add grapes and cranberries, garlic, salt and pepper. Mix well, taste and adjust the seasonings as needed.
We like to eat chicken salad with these crackers (pictured.) I’m completely and utterly addicted to these. So if you want a new addiction I recommend running to Sam’s to pick up a rotisserie chicken and some whole grain crackers.