Recipe: Amy’s Simple Chicken Salad & Chunky Variation

Recipe-Some people are born with the gift of athleticism or beauty. Somehow, I ended up with the ability to make really good chicken salad.

I have two types of chicken salad that I like to make. The first is very simple, has few ingredients, and a smoother texture. It’s excellent for sandwiches, topping a cracker, or just eating with a fork.

The second type of chicken salad is chunky and lends itself to playing dress-up. If you’re making a fancy chicken salad with fruit, nuts, or other add-ins, go this second chunky route.

Amy’s Simple Chicken Salad

Ingredients

  • White meat chicken, either boneless skinless breasts or tenders
  • White onion
  • Salt
  • Pepper
  • Mayonnaise

Procedure

If you are using an oven, season the chicken with salt and pepper and cook until done (for example, about 12-15 minutes at 350 degrees for 1.5 lbs of tenders). If you prefer to poach the chicken, throw it in a pot of water or broth and cook until done. Remove cooked chicken from heat and allow to cool somewhat.

Serving suggestion; on a toasted Fiber One English Muffin.
Serving suggestion; on a toasted Fiber One English Muffin.

Meanwhile, dice the onion finely. Put the diced onion in a bowl (I like to use one as a lid so that I can store leftovers right in the same container. I hate washing dishes.).

Once chicken is cool enough to handle, use a food processor to shred it. You’ll need to work in batches. As each batch is shredded, add it to the container with the onion.

Thoroughly mix the onion and chicken. Now, add mayonnaise to create the desired texture. I like mine to be moist but not drippy–you can’t actually SEE the mayonnaise at my preferred texture. But you might like more, and you should have what you want.

Finally, add salt and pepper to taste. Enjoy!

Chunky Variation

Ingredients

  • White meat chicken, either boneless skinless breasts or tenders
  • White onion
  • Salt
  • Pepper
  • Mayonnaise
  • Any desired add-ins, such as:
    • Celery
    • Red grapes
    • Walnuts
    • Sunflower seeds
    • Dill
    • Curry

Procedure

Follow instructions above, but omit the food processor. Instead, roughly chop cooked chicken with a knife into approximately 1/2″ cubes. I recommend chopping your add-ins to be no larger than the chicken pieces. Toss ingredients together, and eat.

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Sharing this recipe almost feels like cheating because it is so easy and has so few ingredients, but I think chicken salad is one of those things that people often over-complicate. It’s so delicious when it’s made simply.

What are some of your favorite simple recipes?