Dee Olig here, guest blogging to share a favorite recipe of mine. Hope you enjoy this versatile and delicious recipe for chicken salad!
Since living alone, I gravitate towards easy things I can make in smaller portions while still maintaining a healthy approach. My sister originally made a chicken salad that I loved and I have been improvising the recipe ever since. The fun thing about this recipe is that you can be creative with it; use leftover chicken or make a variety of different flavors by adjusting the flavor of the chicken with spices that compliment it.
This recipe yields about 2 cups of chicken salad. Obviously you can double or triple up if you want to make more. Store leftovers for up to a week, so it's a low-cal & easy snack or meal with minimal preparation.
the damages
food processor (or a knife & fork to cut up the ingredients to desired consistency)
spatula
bowl for serving
spatula
bowl for serving
the ingredients
1 piece of cooked chicken breast
1 stalk of celery
1 red onion slice
1 fresh lemon slice or lime slice (for Indian or tequila lime chicken, lime works better)
2 tbsp. of light mayo (adjust to your liking but I've noticed if you use more, it tends to get watery while being stored in the fridge)
spices (salt & pepper)
1 stalk of celery
1 red onion slice
1 fresh lemon slice or lime slice (for Indian or tequila lime chicken, lime works better)
2 tbsp. of light mayo (adjust to your liking but I've noticed if you use more, it tends to get watery while being stored in the fridge)
spices (salt & pepper)
the preparation
Put the chicken, celery, and onion in the food processor and pulse on high until everything is in medium chunks.
Remove seeds from lemon slice and squeeze onto mixture in food processor. Add 2 tablespoons of light mayo, a dash of salt, a couple grinds of ground pepper and whatever other spices you may like. Pulse again on high until you have your desired consistency.
Use the spatula to put all the chicken salad into a bowl (easiest to use one with a cover so you can just put it in the fridge after you take whatever portion you want). Serve with your favorite fresh fruit and enjoy!
tips and techniques
Add walnuts, pecans, or almonds for some added protein and flavor; add fresh fruit like red grapes or melon
Save time by purchasing a roaster chicken from the grocery store, or prepare extra chicken of your own
For a milder flavor, swap out the red onion in exchange for a couple tablespoons of finely diced shallotsVariations
For the original chicken preparation season fresh chicken breast(s) with drizzle of olive oil per breast, 1 tbsp. of prepackaged garlic cloves (or less for fresh if you are not in a hurry), salt & pepper (to taste). I recommend a decent amount since some is lost in the oil. Fork the chicken on both sides till tender; trying to meld all the ingredients into the chicken. Marinate in the fridge for 24 hours. Bake at 350 for 27-30 minutes or grill. Let cool.
For an Indian flavor, season fresh chicken breast(s) with Indian flavor of choice (I've used curry, masala, & tandoori paste; usually around a tablespoon of paste per chicken breast but package would be specific), about a tablespoon of plain yogurt per chicken breast (yogurt makes the chicken extra tender & juicy), garlic, salt & pepper. Fork the chicken on both sides till tender; trying to meld all the ingredients into the chicken. Marinate in the fridge for 24 hours. Bake at 350 for 27-30 minutes or grill. Let cool. Later, you can add a little cumin and a couple sprigs of cilantro (to taste) to the chicken salad during step 3. It brings a refreshing element to the chicken salad. Find Pataks cooking pastes and sauces at a local Indian food store or at the online I Shop Indian store. If you like some spicy kick, you can also try adding a dash of lime pickle relish. Pataks brand comes in medium or hot. (Hot is hot but so tasty!)
Try tequila lime chicken by seasoning fresh chicken breast(s) with 3 shots of tequila, 1 lime squeezed, tbsp. prepackaged garlic, salt & pepper. Fork the chicken on both sides till tender; trying to meld all the ingredients into the chicken. Marinated in fridge for 24 hours. Bake at 350 for 27-30 minutes or grill. Let cool.
Later, you can add a little cumin and a couple sprigs of cilantro (to taste) to the chicken salad during step 3.
For an Indian flavor, season fresh chicken breast(s) with Indian flavor of choice (I've used curry, masala, & tandoori paste; usually around a tablespoon of paste per chicken breast but package would be specific), about a tablespoon of plain yogurt per chicken breast (yogurt makes the chicken extra tender & juicy), garlic, salt & pepper. Fork the chicken on both sides till tender; trying to meld all the ingredients into the chicken. Marinate in the fridge for 24 hours. Bake at 350 for 27-30 minutes or grill. Let cool. Later, you can add a little cumin and a couple sprigs of cilantro (to taste) to the chicken salad during step 3. It brings a refreshing element to the chicken salad. Find Pataks cooking pastes and sauces at a local Indian food store or at the online I Shop Indian store. If you like some spicy kick, you can also try adding a dash of lime pickle relish. Pataks brand comes in medium or hot. (Hot is hot but so tasty!)
Try tequila lime chicken by seasoning fresh chicken breast(s) with 3 shots of tequila, 1 lime squeezed, tbsp. prepackaged garlic, salt & pepper. Fork the chicken on both sides till tender; trying to meld all the ingredients into the chicken. Marinated in fridge for 24 hours. Bake at 350 for 27-30 minutes or grill. Let cool.
Later, you can add a little cumin and a couple sprigs of cilantro (to taste) to the chicken salad during step 3.
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