Chicken Salad Recipe
Ingredients
Classic Version
- celery
- onion
- carrot
- peppers
- seedless grapes
Alternative Version
- almond slivers toasted
- capers drained
- sweet pickles chopped, or pickle relish
- water chestnuts
- eggs hard-boiled, chopped
- nuts walnuts, pecans, cashews, pine nuts, sesame seeds
- fruits apple slices, pear, raisins, cranberries, craisins, tomato, avocado, olives, mandarin oranges, cherries
- vegetables asparagus, cucumber
- cheese hard cheese, grated or thin slices of soft cheese
- mayonnaise
- sour cream
- bottled dressing your choice
- herbs basil, parsley, tarragon, chervil, chives, sage, mint Spices - ginger, dry mustard, honey mustard, paprika, oregano
- chutney
- jam or preserves
- honey
- citrus juice lemon, orange, grapefruit
- peanut butter
- vinegar
- soy sauce
- hot sauce
- maple syrup
- yogurt
Instructions
- Assemble your preferred ingredients. Make sure that there is at least as much diced chicken as there is all other add-ins. For example, if you have 1 cup of diced chicken, make sure that all the add-ins you use equal no more than 1 cup, total.
- Mix dressing ingredients together. Count on ⅓-⅔ cup dressing per cup of ingredients. Add less to begin with, and then add more if necessary. You are shooting for a nice balance between salad and dressing.
- Fold the dressing into your prepared ingredients. Taste and adjust seasonings as necessary.
- Cover and refrigerate for at least an hour or two to let the flavors marry. Taste again and decide if you want to add a bit more dressing.
- Serve as part of a salad plate, on top of greens or in a sandwich. However you like to eat chicken salad, because there is no one right way.