Chicken Salad: the Ultimate Fridge Staple for Easy Eating
A versatile and delicious fridge staple, you'll make this chicken salad again and again!
Recipe by Teri Turner on May 21, 2024
Prep time: PT20M
Total time: PT20M
Ingredients
2 large Sizzling Everyday Roast Chicken Breasts, or 3 cups of chopped chicken
¾ cup finely diced onion
¾ cup sliced celery
½ cup plus 2 tablespoons mayonnaise
¼ cup minced chives
Pinch of kosher salt
Pinch of freshly ground black pepper
1/3 cup chopped giardiniera (optional, but recommended)
Steps
After making the Sizzling Everyday Roast chicken breasts and allowing to cool down, remove the skin from the chicken breasts and use your hands to meticulously pull the meat off the bones, discarding the imperfections like soft tendons, cartilage, and red pieces. Measure out 3 cups of chicken and reserve the rest for a different recipe. Note: You can save the bones in your freezer to make chicken stock in the future.
Divide the chicken into two groups: perfect, moist pieces in one group and dry, not-so-perfect pieces in another. Coarsely chop the perfect, moist pieces and put them in a large bowl. Put the dry, not-so-perfect pieces in a food processor and pulse for 5 seconds, then transfer to the bowl with the perfect pieces and mix.
Add the onion, celery, mayonnaise, chives, salt, pepper, and giardiniera, if using any. With a large spoon or spatula mix really well until thoroughly combined. Store in a jar or glass container and store in the fridge. You can eat this chicken salad right away but letting it sit for a little while allows the flavors to marry. Enjoy!
