I have been making chicken salad in the spring/summer since...well, forever. After making it for the moms at Jasper's birthday party and receiving rave reviews, I thought I would add it to my blog. I have to warn you, however, this recipe is one of those "make it up as I go" ones. If you need precise measurements, I am sorry to disappoint! I have many variations on the basic recipe so keep reading for further chicken salad enlightenment.
2 medium whole chickens*
salt and pepper
3-4 stalks of celery finely diced
1 red onion finely diced
Mayonnaise (I use Hellmans Light)
Ranch Dressing (I use Litehouse Ranch found in the produce section...it is peppery loveliness)
Salt, Pepper and Garlic seasoning to taste
Salt and pepper raw chickens. Place in roaster breast side down to keep breast moist and cover with foil. Roast according to directions (usually 350 degrees for up to 2 hours) basting as needed and removing foil for last half hour. Reserve any pan juices.
Allow chicken to cool completely (place in refrigerator overnight). Shred chicken removing skin, bones, and all other yucky stuff. Place in large mixing bowl with a little bit of the reserved pan juices to re-moisten chicken if dry. Add about 2-3 large spoonfuls of mayo and 1-2 large spoonfuls of ranch dressing. Start small because you can always add more. Add celery and onion as desired (again, start small because you can always add more). Salt, pepper and garlic to taste.
*the key to good chicken salad is a mix of light and dark meat...it will not taste as good if you use only chicken breasts or canned chicken. Use rotisserie chickens if you are short of time or afraid to roast a chicken
Okay, here is your enlightenment:
Balsamic Rosemary Chicken Salad
Omit ranch dressing (add more mayo)
Add 1-2 tbsp. balsamic vinegar to mayonnaise before mixing in with chicken.
Add crushed rosemary to your seasoning.
Serve on croissant with Swiss cheese and tomato (toast if desired)
Curried Chicken Salad with Grapes
Omit ranch dressing, celery, and red onion
Add curry powder to taste along more mayo than you would normally use to accommodate for the noodles and cashews.
Slice about one cup of green grapes in half
Finely chop 3-4 green onions
Just before serving add about one cup of La Choy fried noodles and 1/2 cup rough chopped cashews
Craisin Wild Rice Chicken Salad
Omit ranch dressing
Add 1 to 1 1/2 cups of cooked wild rice and increase mayo to accommodate for the rice
Add 1/2 to 1 cup of Craisin (Trader Joes's has the best sweetened, dried cranberries. Use them if you can get your hands on them)
Add 1/2 cup of chopped walnuts or pecans just before serving
Add crushed rosemary with the salt, pepper, and garlic
Serve on croissant with provolone cheese (toast if desired)
Chicken Salad on a cracker
Make as above
spread on large crackers (pictured is Wheat Thins Tuscan Herb Flatbread)
