Homemade Chicken Salad

This homemade chicken salad recipe is completely satisfying – a bit of salty, a bit of sweet, a bit of summer dill. Grab it for a summer picnic, weekday lunch, or dress it up for a party. You can’t go wrong!

You know when you sometimes get a craving for something? Usually when I think of “craving” I think sweets, but last year I got this craving for chicken salad. I don’t know if I’ve ever hankered for chicken salad before, but maybe with all the chickens we raised and harvested, it was now a possibility.

Make Homemade Chicken Salad

I think I mentioned this sandwich I once had when I wrote about macaroni salad, so it must have made an impression. It was probably the tea house atmosphere. Curried Chicken salad with grapes on a croissant.

This homemade chicken salad recipe is not really based on that recipe, but with some modifications that I’ll mention, it could be similar. Up to this point that was my most memorable chicken salad. This homemade chicken salad recipe, however, takes the cake.

The first thing I love about this recipe is the chicken. Don’t roll your eyes yet. Yes, you could roast some chicken legs or breasts and it would be fine. You could roast a store-bought chicken, which you probably will, and it would be fine.

Gotta say, though, these homegrown chickens are super fatty and juicy. Every time I make this chicken it’s the best chicken we’ve ever had!

Honestly, I like to cook this chicken in the slow cooker (even from frozen works!) until the juices release from the chicken and fill the slow cooker. The chicken should be 190˚F. This is the magic number for releasing fats and sinew in meat.

So, grab whatever chicken you want to use and cook it.

Chop or shred four cups of chicken. I like to add a bit of the chicken juice back into it at this point to make it extra moist. The chicken will soak it up. Toss it in a large mixing bowl.

Chop one apple into small, bite sized pieces. Add it to the bowl. I imagine you could replace the apple here with grapes. I haven’t tried that in this recipe yet – apples are the staple (read “budget”) fruit we keep around.

Add half a cup of diced pickles or relish. I have left this out, but it is actually kind of nice in there, giving a bit of tanginess to the plethora of flavours.

Add half a cup of chopped celery. I usually don’t have any. Don’t miss it. But it gives a good crunch.

It can be helpful to make the dressing in a separate bowl. Add one and a quarter cups mayonnaise to a small mixing bowl. I like Helmann’s or Kirkland mayonnaise. You might add more if your chicken needs moisture, or less if you like it a bit dry. You can always add more later.

Add in one quarter cup chopped onion. You can use white, purple or green onions or chives. Mix in half a teaspoon salt, one teaspoon minced garlic or garlic powder, and one teaspoon pepper. No, it’s not too much pepper. Don’t forget dill! Two or three teaspoons might do it, fresh, dried or frozen. For something special, add half a teaspoon of curry powder.

Stir the dressing into the chicken mixture. For best flavour, let the homemade chicken salad sit in the fridge for several hours. Sometimes, though, it gets eaten immediately. Who can wait when it’s lunch time?

Last summer I made a batch to take camping. It was quick and easy to take out and wrap in a tortilla, and so delicious after a morning of hiking!

Add the salad to your favourite sandwich carbs – whole wheat tortillas, sourdough bread, buns, or drop the carbs and have a lettuce wrap, or eat out of a bowl. Cucumbers or lettuce add a nice fresh crunch.

This Homemade Chicken Salad is one recipe you have got to try. Healthy and satisfying, it can be a quick grab and go lunch, or a tasty and but classic dish for guests. Wedding shower, here we come!

These recipes might go well the chicken salad:

Best Ever Homemade Iced Tea

Platz: Fruit Dessert Square Bar

Ultimate Macaroni Salad