How to Make Chicken Salad
Cool, creamy chicken salad perfect for hot weather!
Ingredients
- 1lb/455g cooked chicken breast
- 1/2 small red onion
- 1 stalk celery
- 1 tbsp lemon juice
- 1 tbsp mustard
- 1/2 cup mayonnaise more to taste
- 1 tsp Coarse Salt more to taste
- 1/2 tsp Ground Black Pepper
- 1/2 tsp garlic powder
Instructions
- Cook bone-in, skin on chicken breasts (about 3lbs) in pressure cooker with 1 cup water and 1 tbsp apple cider vinegar for 15 minutes. Remove skin and meat off of bone. Cut meat into small pieces. You may substitute store bought cooked rotisserie chicken or cook raw chicken any way you like. You'll need a total of 1lb/455g of cooked chicken breast.
- Cut up celery into small dice and put in a bowl. Cut up red onion into small dice and put into same bowl. Pour lemon juice over vegetables and mix. Set aside while chicken is cooking.
- To bowl, add cut up chicken, mustard, mayonnaise, salt, pepper and garlic powder. Mix well and taste. Adjust salt and mayo to your liking. Refrigerate salad at least for a few hours.
- To make a sandwich, toast your favorite bread. Chicken salad is wonderful on English muffins as well. Place chicken salad on toasted bread, add lettuce and/or tomato. Serve with dill pickles. Optional - sweet relish is a nice addition to this sandwich.
You shouldn t wait for my funeral to enjoy this easy chicken salad though. I have a tendency of sticking around just to annoy people. Go ahead and whip up this traditional chicken salad recipe for lunch. It has all of the classic chicken salad ingredients you crave tender shredded chicken, chopped celery and onions, and plenty of creaminess!