Chicken Salad

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salad  

Who doesn’t just love Chicken Salad.  It is so good and  enjoyed so many ways.  By itself, as a sandwich or with  crackers.  Over the years I have noticed that it is has been a  favorite food item for baby showers or bridal showers.   For years I just used whatever leftover chicken that I had on hand, which still works well.  But just recently I have discovered that if you boil (yes, all my southern friends I just said boil) your chicken first, your salad will be so moist and tender that dressing will almost be optional.  

The Chicken Breast

Take a boneless skinless chicken breast and place in a medium saucepan and fill with water.  Heat to boiling on medium high heat.  Once the water comes to a boil cover with the saucepan lid and reduce heat to medium low and let cook for 30-40 minutes.

Remove the chicken from the water and with a fork shred into desired bite sized pieces.

pieces

The Add-Ins

What can I say.  There are no rules.  Omit what you don’t care to add and be creative with what you have in your kitchen.  I used almonds as that is what I had on hand.  You could use pecans.  Fresh sliced grapes would be nice.  Get creative.

This is what I used…

ingrd

Secret ingredient is just a little brown sugar.  You will not taste the sugar, but it really brings it all together.

The Sauce

Mayo, lemon juice and dried dill (fresh dill if you have on hand)

dressing

Just mix everything together and you have a nice chicken salad for now or later.  Salt and pepper to taste of course.

Chicken Salad – My New Version

  • 1 Skinless Boneless Chicken Breast
  • 1/2 cup mayo (sour cream or yogurt combo for a twist)
  • 1 teaspoon lemon juice
  • 1 Tablespoon dried dill (3 T if chopped fresh dill)
  • 1/2 cup chopped celery
  • 1/4 cup sliced almonds
  • 1/4 cup dried cranberries
  • 1 Tablespoon brown sugar

Bring chicken to boil in saucepan and cook on medium heat for 30-40 minutes.  While chicken is cooking mix the mayo, lemon juice and dill together and let sit for awhile to blend flavors.

Chop celery.

Remove chicken to board and gently shred with fork to desired size pieces.  Mix chicken, and all remaining ingredients together and then add mayo sauce and mix thoroughly.  For optimal flavor chill for at least an hour and then enjoy.

 

 

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