Where do I start with this one?! I might argue that chicken salad is one of the easiest and most satisfying things to make. It keeps in the fridge well, and can be transformed in so many ways, it doesn’t even feel like you’re eating the same thing twice. This chicken salad has it all– creaminess from the mayo, a little crunch from the celery, bursts of sweet freshness from the grapes, and of course, a little bit of lemon to tie it all together. I remember getting so excited when my mom would tell us it was chicken salad night, and I think that same bit of nostalgia sticks with me every time I make it.
I remember my job was always to shred the chicken. Back before there were rotisserie chickens at the store, my mom would boil a few chicken breasts and I’d shred them as soon as they came out of the water. It was always easier to do before they got cold. You can use two forks, but to keep things simple, I would just get my hands dirty and shred the old fashioned way. Even though now I use rotisserie chicken from the store, the same still rules still apply.
Lemon Drop
Shred your rotisserie chicken as soon as you get home from the store, while it’s still warm. It’s way easier to remove all of the meat from the bones, and shred while the meat is soft. Store in an airtight container until you’re ready to make your salad.
My favorite way to eat this salad is on top a piece of sourdough toast, like an open face sandwich. Sometimes, I even add a few thin slices of tomato (oh my gosh, my mouth is watering just thinking about it). It’s also great over a bed of greens, and drizzled with a little bit of olive oil, and apple cider vinegar. Although, no reason to get fancy with it… I often find myself snacking straight out of the Tupperware!
Find more chicken recipes on the blog, here!
Easiest Chicken Salad
Ingredients
- 3 c shredded chicken*
- 1 c grapes quartered
- 2 celery stalks or 3 small
- ¼ c mayonnaise I use avocado oil mayo, but any kind works
- 1 tbsp sour cream
- 1 tsp lemon juice
- ½ tsp ground mustard
- ¼ tsp celery salt
- ¼ tsp ground black pepper
Optional
- 3 tbsp chopped walnuts
Instructions
- Prep your celery by slicing in half lengthwise, then slicing pieces about 1/8-1/4 inch thick. Quarter grapes until you fill up a cup measure.
- Dump all ingredients into a bowl and stir until combined. (Easy, right?)
- Eat immediately, or chill in the fridge before serving in a bowl, on toast, or over lettuce. Will last in the fridge for about a week.
