Declaring this the best chicken salad in the whole world may sound like a hefty claim. I may be tooting my own horn a little bit but I’ve got to say this chicken salad has got it going on (and I’m a person who doesn’t normally like chicken salad).
This takes up a bit more time than I usually like to spend preparing lunch, my favorite lunch being ‘leftovers from dinner’, but it’s a really nice treat.
So far I’ve made this using chicken breasts but you can use any type of chicken or turkey meat you have on hand. This is a great way to add some new life to turkey leftovers at Thanksgiving and Christmas. The celery provides a nice crunch and dried cranberries add a festive flair. The Dijon mustard balances out the mayonnaise so you don’t experience the overpowering taste of mayo that sometimes accompanies chicken salad.
For the sake of simplicity I’ve listed the recipe using just one chicken breast but usually I make two or three times this amount so it lasts longer.
The Best Chicken Salad Recipe
1 cooked chicken breast, finely chopped (about 1 cup)
1 celery stalk (1/2 cup)
1/2 cup dried cranberries
1 1/2 tbsp mayonnaise
1 1/2 tbsp Dijon mustard
Finely chop the chicken, celery and dried cranberries and combine in a bowl. Add the mayo and mustard and mix. If needed add a little bit more until your desired consistency is reached.
**Add seasoning to taste.
My seasoning of choice is Kirkland Organic No-Salt Seasoning from Costco. This seasoning has an abundance of dried ingredients including onion, garlic, carrots, lemon peel, oregano, cumin and mustard seed, to name a few, and adds a really nice depth of flavor to any dish.
If you’re not a Costco shopper, no worries. Any powdered vegetable bouillon will make a great seasoning.
Serve in a sandwich, wrap or in a pita pocket. This chicken salad is crunchy and juicy enough to use alone or you can add lettuce, cucumber, sprouts or any other greenery of your choosing.
Time: About 20 min
Yield: Makes 2 – 3 wraps depending on portion size and whether or not you add other veggies.
I recently made this using 2 1/2 chicken breasts. Prep time was 30 minutes and yielded 7 portions.
Time Saving Tip: Instead of assembling into a sandwich, serve ‘as is’ on crackers.