Description
Chicken salad is my go-to lunch. Here is the BEST chicken salad recipe including variations, and the secret ingredient that levels it up.
Ingredients
Scale
- Shredded or chopped cooked chicken (leftover rotisserie chicken works great)
- 3 green onions (white portion only)
- 4 – 5 pickled peppadew peppers plus 1 tablespoon of brine
- 2 – 3 stalks of celery
- 1 tablespoon Dijon mustard
- (optional) 1 teaspoon sweet pickle relish
- mayonnaise (amount will vary based on preferences)
- salt and pepper
- (optional) chopped green onions, or microgreens for garnish
Instructions
- Chop or shred cooked chicken, discarding bones and skin.
- Combine chopped chicken, with chopped green onions, peppadew peppers, and celery and mix well. You can use a food processor if you want a more fine/spreadable consistency. Or mix by hand if you prefer it chunkier.
- Add mustard, mayonnaise and pickle relish to achieve desired consistency.
Notes
- You can scale this recipe up or down depending on how much chicken you start with. I don’t measure any of the ingredients. I just eyeball it according to taste.
- Store in a covered container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Category: recipe
- Cuisine: American