Chicken salad is the epitome of the old saying, “It is whatever you make of it.” As long as it involves some kind of chicken and a mixture of other ingredients, it can probably be classified as chicken salad, but all chicken salads are definitely not created equal.
I’ve always preferred a sweet chicken salad with a bit of crunch to it. What I’ve found over time is that grapes add the sweetness I like, while thinly chopped almonds supply the proper crunch. Many folks add celery to chicken salad, which gives you a kind of crunch, but it also alters the flavor to produce a certain “bite” that I’m not always fond of.
After a little experimenting in the kitchen to get just the right mixture, here’s the #FoodieScore chicken salad recipe we have come to love. Sometimes we’ve used can chicken, which works extremely well for simplicity or in a pinch, but we’ve discovered that the freshness of leftover rotisserie-style chicken is even more flavorful and hearty. We’re also fond of boneless chicken breasts that have been boiled, shredded by hand and then incorporated into chicken salad.
This chicken salad recipe, which will serve about 4, is delicious in on simple white bread, on fresh, lightly toasted croissants, or as more of a dip on a plate with your favorite crackers or chips. Enjoy!
Ingredients (Just blend together well)
1 ½ cups (or 12.5 ounces) shredded chicken
1/2 cup Duke’s mayonnaise
1/4 cup chopped red grapes (any color is fine, but red can add a nice pop visually)
1 tablespoon chopped almonds
1/4 teaspoon salt
1/4 teaspoon black pepper