My Favorite Chicken Salad Recipe
My Favorite Chicken Salad Recipe
Ok, I can hear you saying, “Another ‘Best’ Recipe!” And for what and why? My defense begins with my mother, a Master home cook who made and served chicken salad often and always to company during the summer months when garden fresh Nebraska tomatoes were available. Vine ripened tomatoes and chicken salad go together.
Finding the chicken salad recipe of my dreams required lots of time and thought. I sifted through numerous recipes, including my mother’s, and felt defeated because each featured mayo and/or sour cream. I tested yogurt dressings and soy sauce dressings and mayonnaise spiked with herb dressings. None satisfied my palate until I discovered Hard-Boiled Egg Dressing. See it in this rendition of “Best” Chicken Salad.
Five (5) ingredients in the dressing so it is simple to make, and it meets my standards for “Best” because the flavor takes me to the rich and creamy days of salad dressings like my mother’s yet the ingredients stay on the side of healthy and light.
Buy the chicken already roasted at your local grocery where you will also pick up fresh green and/or crimson seedless grapes and a package of celery. Visit your Farmer’s Market for garden tomatoes and green onions or shallots, and then get to cooking.
Lots of flavor, healthy ingredients and easy!
@bettysayers0 Best chicken salad! #bees #honeybee #mustard #chickensaladrecipe #short ♬ original sound - bettysayers0
My Favorite Chicken Salad Recipe
Equipment
- 1 immersion blender or food processor/blender
What You'll Need:
- 1 ¾ pound roasted chicken I buy a grocery store roasted chicken and use only the breast meat
- 1 cup diced celery
- 1 cup crimson seedless and/or green grapes cut in half
Dressing
- 2 Tb. green onions, chopped or 2 small shallots Use only white parts of the green onion
- 1 Tb Buzz Savories Spicy Beer Mustard
- 1 hard boiled egg yolk
- 1 hard boiled egg
- 2 Tb + 1 tsp Rice vinegar
- ½ cup olive oil
- ½ tsp kosher salt
- 1 Tb freshly squeezed lemi juice (optional)
How To Prepare:
- Cut the breast meat into ½ inch cubes and place in medium bowl.
- Add the celery and grapes to the chicken.
Dressing
- Combine the green onions, mustard, rice vinegar, salt and hard boiled egg and hard boiled egg yolk in the blender or blend with your immersion blender and blend to make a paste then slowly add the olive oil to form an emulsion.
- Fold the dressing into the chicken mixture. Taste for seasoning. You may like more salt.
- Slice the top off of a fully ripe tomato, squeeze out the seeds and cut out the membranes, lightly salt and turn over to drain for 20 minutes or more. Fill the tomato with the chicken salad for the flavor combo and the eye appeal. Happy eating.
- I squeeze a Tb. of fresh lemon juice over the salad before serving (optional)