Chicken salad is a food item that millions enjoy eating but also fun for many to make, and they’re looking for the next great recipe. Maybe I have it for you.
I got the bug a few weeks ago. I’ve been single much of my adult life so I’ve had to cook for myself and I do a decent job of it when I have the time.
The great thing about chicken salad is that it doesn’t require an abnormal amount of time to prepare and it can last for a week depending how you store it.
I hope you enjoy the pictures along with the description and if you should try my recipe, then share in the comment section how you liked my recipe, or even if you didn’t like it.
My recipe is for those who like a tangy taste but easily prepared to be more mild. One thing you’ll notice missing from my recipe is mayonnaise. I’ve never liked mayonnaise. My late mother made a lot of things with mayonnaise and I vowed years ago my recipes would be mayonnaise-free.
I will have some substitute ideas that were forwarded to me by friends. So here goes:
I like to make enough chicken salad to last a week, so I use 2 chicken breasts. I boil them for 30 minutes. I then use a special master, a red Betty Crocker chopper I bought for $3.00 at my neighborhood Family Dollar store. It works great, and shreads the chicken breasts easily in about 5 minutes.
Next, I add 2 tbsp of white vinegar. I like my chicken salad tangy. If you don’t, leave this out.
Then I add spices. I stress this – add spices to the chicken before any other ingredients. The resulting taste will change if you change the order. I have a friend who added the spices after mixing mayonnaise and I tasted that more than the careful mix of spices. Mix the vinegar first, then Spice the shredded chicken!
Here are the spices I use.
- 1 tbsp. of Tony Chachere’s Orginal Cajun Spice
- 1 tbsp. of Lawry’s salt
- 1 tbsp. of generic Chef’s Select salt free seasoning (available at Family Dollar)
- 1/2 tbsp. of black pepper
- A few drops of Texas Hot Sauce (available at Family Dolllar)
I was born in Texas. Slightly salty and spicy is my preference. After mixing the spices thoroughly, you get a really appealing color as you can see in the picture. There are times I leave out the hot sauce but the other 4 spices always are added.
Next, I add ground guacamole chips. I love guacamole but found guacamole itself made the chicken salad too creamy so I used chips for texture. I then added 3 hard boiled eggs. Sometimes I’ll use 4, but boiled eggs not just contributes to a great taste, but gives your chicken salad a palatable texture that will make you come back for more!
After the hard boiled eggs are chopped and mixed, you now will add the ingredients to bond the shredded chicken and to balance the overall flavor, to take a bit of the edge off the spices:
- 1 tbsp. yellow mustard
- 2 tbsp. fat-free ranch dressing
- 2 tbsp. fat-free blue cheese dressing
Again, if you don’t want it too tangy, you can leave out the mustard and even the ranch dressing. A mixture of the spices with just blue cheese is really delicious for the milder taste. Remember if you do leave them out, you’ll have to use 3 more tbsp. of blue cheese.
Boiling the chicken instead of baking or, heaven forbid, microwave cooking, will properly moisturize the cooked chicken to blend perfectly with the dressings (or mayonnaise if that’s your preference) for the right result of creaminess and flavor balance.
Laura Behrendt of St. Louis suggested to me that using Greek Yigurt is an excellent ingredient for taste and creaminess. I will be trying this in the near future because I love Greek yogurt.
Finally, refrigerate overnight. I shred the chicken right after boiling it so it takes a little longer to cool down in the refrigerator.
I actually had this as a sandwich for breakfast the next morning. It was well worth it!
I hope you will make it then come back here to share your thoughts in the comment section. I hope you enjoyed this article because it proves I have a lighter side to me.
Tom to prepare: 45 minutes (30 minutes boiling chicken, 15 minutes chopping/shredding/mixing).
Time from start to table: 8 hours (refrigerate overnight to let the flavors marinate thoroughly).
Scott Simon, Simon Says