Chicken Salad Chick Menu
Ingredients
- 4 cups cooked chicken breast shredded or finely chopped
- 1 cup mayonnaise preferably Duke’s for authenticity
- 1/2 cup finely diced celery
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper adjust to taste
- 1 teaspoon sugar optional, for a slight sweetness
- 1 teaspoon lemon juice for a bit of tang
Instructions
- Prepare the Chicken: Cook chicken breast until tender, either by boiling or baking. Allow to cool, then shred or finely chop.
- Mix Ingredients: In a large mixing bowl, combine the mayonnaise, celery, salt, pepper, sugar, and lemon juice. Stir well until the mixture is smooth.
- Combine with Chicken: Add the shredded chicken to the mayonnaise mixture. Gently fold until the chicken is well coated and evenly mixed.
- Chill: Cover the bowl and refrigerate for at least 1-2 hours to let the flavors meld together.
- Serve: Serve chilled on a bed of lettuce, in a sandwich, or with crackers.
Notes
- For a creamier texture, increase the amount of mayonnaise slightly.
- You can add chopped hard boiled eggs, sweet pickle relish, or grapes for a twist.
- This chicken salad can be stored in the refrigerator for up to 3 days in an airtight container.
- Serve it with crackers, croissants, or as a salad topping for versatility.
