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A Simple Chicken Salad

This recipe got its start in the kitchens of the Country clubs that Chef Bob worked. A quick and easy meal; if you keep rotisserie chicken on hand in the freezer. It is also very customizable flavor wise! We will have to do a separate recipe that has several options at a later date, but for those of you brave ones, if you have seen it in the deli case or a supermarket, you can customize this recipe to be similar to those! This simple recipe will keep in the refrigerator for about 3 days.

DIFFICULTY

Easy

TIME

15 minutes

BUDGET

The Ingredients

Serves: 6

3 cups diced, cooked chicken
¾ cup mayonnaise
¾ cup small diced celery
¼ cup thinly sliced green onion, mostly white part
1 Tbsp dried parsley flakes
1 tsp dijon mustard
¾ cup dried cranberries (optional)
1 ½ Tbsp lemon juice
1 ½ tsp Acme Superior Salt Mix
Freshly ground black pepper if desired

Tips

KEEP IN MIND

If you do not have any cooked chicken on hand you can always cook some up for this. However, we suggest planning a bit ahead. If possible, brine about ¾ of a pound of raw, boneless, skinless chicken (you can use all breast meat, or ½ breast and ½ chicken thighs) for about 4 hours. Remove the chicken from the brine rinse and pat dry. Heat a skillet with 1 Tbsp of olive oil on medium heat. Place chicken in the skillet and cook on one side for about 3 minutes. Turn the chicken over and continue to cook for 3 to 5 more minutes. Chicken is done when the internal temperature is 165 degrees. Let the chicken cool to room temperature or cool completely in the refrigerator. Dice the chicken and “massage” the pieces to get them to shred a little.
The actual amount of mayonnaise that you use is up to you and your preference. It is always best to start off with ½ to ¾ of the mayonnaise that the recipe calls for. Add more to bring the Chicken salad to your moisture preference.
It always feels nicer even when cooking for yourself if you plan to garnish your plate. For this meal you can use sliced carrots, grape tomatoes, blueberries, strawberries, grapes, any and all! The more color on your plate, the more appetizing it is.

The Method

Slow cooker Method

Step 1

Place the diced cooked chicken in a medium sized bowl. With your hands, the back of a spoon or a fork, break up chicken to look a little more shredded than diced.

Step 2

To prepare the celery, take 2 ribs off of a stalk of celery. Wash and dry the ribs, cut ¼ inch off the bottom and the top, plus remove any leaves. Cut the length of each rib to give you ¼ to ⅓ inch wide strips, collect all of the strips and cut across the pile to make small diced celery. Set these aside.

Step 3
To prepare the green onions, remove the first layer of the green onion and dispose of. Slice off the root end, and cut off the green portion leaving about 1 or 2 inches of green attached to the white part of the onion. Slice the onion as thinly as possible all the way through the green. Set these aside.

Step 4
Add in ½ to ¾ of the mayonnaise, all of the dijon mustard, celery & onion, and the remaining ingredients, stir until incorporated. Look at your chicken salad, add more mayonnaise if you think you should, then taste the salad and refine the flavors to your liking. Perhaps more Acme Superior salt? Or more mustard or onion?

Step 5
Serve on a sandwich roll, or croissant, or toasted baguette slices, or on the side of a portion of spring mix salad. Treat yourself and your guests or family to a garnished plate! Add carrots, grape tomatoes, blueberriesblueberries, strawberries, dried cranberries, you’ve got this!