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My Favorite Chicken Salad


Description

These amounts can be easily doubled (or tripled) if you’re making the salad for a party, shower, or group get-together.


Ingredients

Scale

For each cup of chicken:

  • 1c cooked, shredded chicken
  • 12 stalks celery, sliced
  • 1/31/2c grapes, sliced in half
  • 24 Tbsp mayonnaise
  • 1/2 tsp fresh lemon juice (optional–I only use it if I have it on hand)
  • salt and pepper, to taste
  • 23 Tbsp cashews

Instructions

  1. In a medium bowl, toss chicken with celery, grapes, 2 Tbsp mayonnaise, lemon juice, and a pinch of salt and pepper. Add more mayonnaise if desired. Taste and add more salt and pepper, if desired. Right before serving, sprinkle with cashews.
  2. Tip: If not serving all at once, top individual sandwich servings with cashews right before you eat them. If you stir the cashews into the mixture, they will soften.

Notes

Variations:
1. Try substituting apples and/or craisins for the grapes
2. Use pecans or toasted almonds instead of cashews
3. Stir in a pinch of curry powder or fresh herbs into the chicken mixture
4. Try serving the salad on rosemary bread, sourdough, or a croissant. Gluten free bread is also an option.
5. For a bread-less version, serve on a bed of spring greens or a leaf of crisp lettuce

**Gluten free/Dairy free notes: not all brands of mayo are gluten/dairy free, but many are. I like Kraft brand olive oil mayo. Best Foods, Earth Balance, and Hellman’s all make gluten and dairy free versions as well.