Chicken Salad
Ever gambled on the grocery store chicken salad and been left disappointed? Same here - it seems to be sort of hit and miss depending on where you get it from. The good thing is, it’s actually not very difficult to just make yourself, there’s only one thing to cook (the chicken) and the rest is just chopping and mixing. Everyone has a slightly different take on how it “should” be - more mayo vs less, chunky chicken vs shredded, etc. This will be one version of many out there on the interwebs, but it has quickly become my favorite rendition.
As with almost all my recipes - use this as a starting point and don’t be afraid to adjust to your tastes. I’m a big fan of the salty/savory/sweet combinations - so when I first tried chicken salad with grapes in it, it was game over for every other kind. That being said you can easily swap them out with your favorite choice of fruit (apples or cranberries would make good alternatives).
However I would encourage you to try it at least once a la Allison style: on a pretzel bun, with sliced cucumbers, and a sprinkle of feta cheese. I just did it this way the last time I made it and will do it every time in the foreseeable future. The cucumbers add and crunchy fresh element and the feta adds a little sharpness that is really nice. I’ve also made this where I’ve chopped up cucumber and added it to the mix itself - it was not bad, but keeping it separate was preferable imo. Lastly pretzel buns are my absolute favorite but a nice alternative is brioche if you can’t find it.
1.5 lb chicken breast
1 tbsp olive oil
1 cup chopped red grapes
1 cup chopped celery
1 cup chopped cucumber
½ cup mayo
1 tsp salt
½ tsp black pepper
2 tsp tarragon
Juice and zest from half a lemon (or 1 tbsp lemon juice)
Chicken Seasoning:
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp lemon pepper
1 tsp paprika
1 tsp italian seasoning
Sandwich (optional):
Pretzel buns
Cucumber (sliced)
Feta cheese
Prep Time: 30 min
Cook Time: 20 min
Servings: 6
Instructions
Preheat oven to 420°F
Mix seasoning ingredients together in a small bowl
Line sheet pan with tin foil
Trim chicken, coat with olive oil and seasoning mix
Bake for about 20 min or until chicken is fully cooked. While the chicken is baking/cooling, prepare the rest of the mix.
Dice celery and grapes into small ¼ - ½ inch pieces (adjust size based on preference)
Once chicken is cooled, chop into ½ inch pieces
Mix all chopped ingredients plus salt, pepper, mayo, tarragon, lemon zest & juice in a larger bowl or tupperware. Adjust seasoning to taste.
Serve on sandwich rolls, bread, or salad. (Personal favorite: on a pretzel bun, with sliced cucumber and a sprinkle of feta cheese)
