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Chicken Salad
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My Favorite Chicken Salad Recipe

I like this specific chicken salad recipe because it tastes fresh and has a crunch. It has all of the qualities of chicken salad that I like, without the mayonnaise. Most importantly, this chicken salad showcases the flavor of roast chicken. Serve in a sandwich, in a tomato, on lettuce leaf or in a plastic container in a lunch box.
Course Main Course, Salad, Snack
Cuisine American
Prep Time 25 minutes
Servings 4

Equipment

  • 1 immersion blender or food processor/blender

Ingredients

  • 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)

Instructions

  • Cut the breast meat into ½ inch cubes and place in medium bowl.
    1 ¾ pound roasted chicken
  • Add the celery and grapes to the chicken.
    1 cup diced celery, 1 cup crimson seedless and/or green grapes cut in half

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.
    2 Tb. green onions, chopped or 2 small shallots, 1 Tb Buzz Savories Spicy Beer Mustard, 1 hard boiled egg yolk, 2 Tb + 1 tsp Rice vinegar, ½ tsp kosher salt, ½ cup olive oil
  • 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)

Notes

Serve icy cold and return leftover to the refrigerator. The chicken salad will keep refrigerated for 1-2 days.