1. What you’re going to focus on first is your chicken. There are a few things that I want to address regarding the preparation of the chicken meat. Whenever me and my family make chicken salad, we always make it using the remaining chicken meat left over from a whole chicken we recently baked and that’s what I used to make this chicken salad here. Now you may have a taste for some good ole chicken salad but might not have baked any so you have 2 options.
- Get a small rotisserie chicken from your local supermarket.
- Cook 2 large boneless chicken breast.
If you decide to buy a rotisserrie chicken, chop up or shred 2-1/2 cups worth of chicken meat. If you are using 2 large bonesless chicken breast, you’re going to place them in a skillet with a little chicken broth, and let the chicken simmer and cook over medium heat until they’re tender. Once they’re done, chop or shred the chicken meat.
The 2nd option (using 2 boneless chicken breast) is personally my least favorite way to make chicken salad. It’s good but it’s just not as good as using rotisserie chicken or leftover chicken from a chicken you’ve baked but it’ll work!
2. Ok so now that we’ve prepared our chicken, we’re going to boil our egg. So place a small pot of water over high heat. Once the water comes to a boil, add your egg and boil for about 10 minutes, then sit it aside to chill.
3. While your egg is boiling, chop up your celery, onions, and pickles. I chop my vegetables up into fine pieces because I dont like biting into big chunks of vegetables when eating my salad. But you can chop your vegetables however you like. Now I have red onions listed in the ingredient section. The onion doesn’t have to be red, I just use red onions for decoration purposes, to give the salad color.
4. Once your egg have chilled, chop it into small pieces. Eggs are not commonly used in chicken salad which is why I have it as an optional ingredient. I like eggs in my salad but you may not so you can definitely leave it out if you like.
5. Now it’s time to combine everything so add your chicken to a mixing bowl, then stir in your seasonings.
6. Follow that up by stirring in your vegetables and eggs.
7. Last but not least, you’re going to add your relish and use healthy tablespoons of mayo. In other words, big tablespoons, not leveled tablespoons and not huge ones either.
8. Stir everything in well, then store in refrigerator to chill. I like to let it sit for a while, and give all the ingredients time to come together. Plus, I like my salads chilled but you can eat it as soon as you’re done combining everything. I love this chicken salad recipe and I know you will love it too. Enjoy!
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