Classic Chicken Salad
Everyone and their mother has a recipe for chicken salad…am I right?! But is it good? Mayo can really gross me out, so I used to shy away from any mayonnaise based salad. The key is the amount of mayo you use. For me there is nothing worse than seeing the chicken basically swimming in mayo. Insert vomit emoji here. In this recipe I cut the mayo amount in half and add some sour cream which makes it way more creamy than your average store bought or grandma’s chick salad (no offense to your g-ma). Instead of boiling chicken, I use a store bought rotisserie one because they have SO much flavor! Plus it is so much easier than boiling or baking the meat. The fresh herbs and lemon juice totally add some depth to this salad too. Have I sold you yet??
If you were a chick salad hater like me, I challenge you to give this one a shot.
With most recipes, this is versatile and you can add or omit whatever ingredients you please. Toss in some nuts or celery. Use pickle juice instead of mustard. etc. You get the picture.
Classic Chicken Salad
Ingredients
2 Rotisserie Chickens (Cooked)
1 lemon
1/3 cup Mayo (good mayo- I use sir kennsigntons. I also like primal palette’s too)
1/3 cup sour cream
1 tbsp of dijon mustard
1/2 cup minced onion or scallions
1 cup of grapes, halved (more if you prefer!)
3 tbsp of chopped fresh tarragon + chives (you could also use dill or parsley)
Salt + Pepper to taste
*Optional: You can add celery or nuts as well. If you want to add celery, I would add a 1/2 cup of it minced. Same amount of nuts but just make sure they are chopped.
Instructions
Remove the meat from the rotisserie chicken. Obviously discard the bones but leave some pieces with a little skin on. This makes for extra flavor. Then cut or shred into small bite-size pieces and transfer to a bowl.
In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. Whisk in mustard. Taste and adjust the seasonings and thickness to your liking. If you want more mayo, add some more and same with sour cream. Pour over chicken, scraping the bowl clean with a spatula.
Add onion, grapes, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with extra herbs before serving.
Serve on any bread of your liking or add it to a bed of lettuce and make it a salad! SO good.
Mangia bene!
XX,
Angelica