Classic Chicken Salad
Classic Chicken Salad
Ingredients:
2 cups chopped, cooked chicken breast*
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup mayonnaise
Directions:
Combine chicken, olive oil, thyme, salt and pepper in a medium bowl and mix well.
Cover and refrigerate at least 30 minutes (or up to 4 hours). Add mayo and mix well.
Salt to taste if necessary and/or add more mayo to your liking. Cover and refrigerateuntil ready to serve.
Feel free to add minced celery, diced onion, sweet pickle relish, chopped boiled eggs or anything else you enjoy (you'll likely need more than 1/4 cup of mayo if you add extra stuff - especially boiled eggs).
*Any leftover chicken will work but when I’m making this from scratch, I poach
chicken breasts in a little water liberally seasoned with salt and pepper. And I always, always, always use the bone-in split chicken breasts with skin because the chicken is so much more flavorful than boneless/skinless chicken breasts. And when I’m done I have a rich, yummy chicken stock leftover to pop in the freezer for later use.
Serve and enjoy!
2 cups chopped, cooked chicken breast*
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup mayonnaise
Combine chicken, olive oil, thyme, salt and pepper in a medium bowl and mix well.
Cover and refrigerate at least 30 minutes (or up to 4 hours). Add mayo and mix well.
Salt to taste if necessary and/or add more mayo to your liking. Cover and refrigerateuntil ready to serve.
Feel free to add minced celery, diced onion, sweet pickle relish, chopped boiled eggs or anything else you enjoy (you'll likely need more than 1/4 cup of mayo if you add extra stuff - especially boiled eggs).
*Any leftover chicken will work but when I’m making this from scratch, I poach
chicken breasts in a little water liberally seasoned with salt and pepper. And I always, always, always use the bone-in split chicken breasts with skin because the chicken is so much more flavorful than boneless/skinless chicken breasts. And when I’m done I have a rich, yummy chicken stock leftover to pop in the freezer for later use.
Serve and enjoy!
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