I always make this salad from a leftover chicken meat, most likely chicken breast, after I roast a whole chicken, or cook extra breast to use for Chicken Dip, or sometimes I just buy a ready to eat roasted chicken (if it costs less than doing it myself). I create a new meal out of the leftovers, such as Chicken Salad, or Chicken Croquettes, Chicken Tetrazzini, or Chicken in Aspic.
I could never figure out why anyone would buy Tuna Fish Salad, Chicken Salad or Egg Salad. These salads are very simple to prepare, yet quite pricey to purchase ready made, in comparison to the time and ingredients they require, (not to mention the overload of mayo and salt).
Today I will share a quick recipe for a Homemade Chicken Salad. I already posted my Tuna Fish Salad recipe, and the Egg Salad recipe will follow in the near future.
- 1 ½ cup chicken breast, cooked and chopped
- 3 Tbs. Light Mayonnaise (I use Hellmann’s Light) (see TIP below)
- 1 tsp. mustard (Gulden Spicy Brown, is my favorite)
- ¼ tsp. salt
- ½ tsp. black pepper
- 1 Tbs. peppers (green, orange, yellow, or red) chopped (see TIP below)
- 1 Tbs. celery, chopped
- 1 Tbs. onion, chopped
- Place chopped chicken in a medium size bowl.
- Mix Mayonnaise with mustard, salt and pepper.
- Mix in the chopped veggies.
- Add to the chopped chicken.
- Fold in, to combine all ingredients evenly.
Serve plain, with tossed salad, on your favorite bread or roll, or on a bed of lettuce.
TIP: If you do not like veggies in your salad, you can use garlic powder, or onion powder for flavor, in addition to
salt and pepper.
I personally like the crunchiness of the veggies in my salad.
If yo do not like Mayo, you may use Greek Yogurt, or all mustard.