A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!
- 3 chicken breasts
- 1 box chicken bouillon
- 1/2 cup mayonnaise (I like to use reduced fat brand), or to taste
- dried cranberries, 1/3 cup or to taste
- sliced almonds, to taste
- salt, to taste
- pepper, to taste
- grapes/apples, cubed
Step 1:
Boil the chicken breasts with chicken bouillon for flavor. Once done, shred or chop the chicken into bite sized pieces and let it cool.
Step 2:
Add mayonnaise to chicken a little at a time. Add just enough mayo for your liking. I like mine moist, but not too much extra mayo.
Step 3:
Add dried cranberries and sliced almonds enough to your liking.
Step 4:
Flavor with a little of salt and pepper – add enough for your liking, but I usually do not add a lot since the bouillon adds flavor too.
Step 5:
Before you are ready to eat, slice grapes or apples into small pieces and stir it into the chicken salad. I don’t do it too early because it can get soggy and turn color.
Dressing:
Mayonnaise is the base of this recipe and it’s simply seasoned. You can get creative and substitute some of the mayo for ranch dressing, Greek yogurt, or your favorite salad dressing recipe. Create an Avocado Chicken Salad by replacing some of the mayonnaise with mashed avocado.
Serve:
This classic chicken salad is great on croissant, bread, or rolls, with crackers, or over a bead of lettuce.
Leftovers:
REFRIGERATOR: In an airtight container, the chicken salad will last about a week in the refrigerator. Give it a stir and refresh the flavor with a little salt and pepper (or an extra dollop of Dijon mustard) and serve!
FREEZER: Chicken salad doesn’t freeze well. To prep ahead, simply dice the chicken and freeze. When ready to make, combine it with the ingredients below for a quick lunch!
