This is the two-step chicken salad recipe you'll be making on repeat this summer
Chicken salad is a year-round staple, just as welcome at lunch and dinner as it is at potlucks, picnics, tailgates and beach outings. What makes this chicken salad special is the perfectly seasoned dressing and balance of flavors and textures.
My creamy, hearty salad is brimming with chunks of moist chicken, crisp celery and fresh green onion tossed in a savory, mayo-based dressing. Served as a sandwich, wrap or over mixed greens, it’s the best chicken salad you will ever eat.
And while this chicken salad is fabulous as is, you can always consider fun add-ins for the future, especially seasonally.
Add a variety of nuts. Slivered almonds, whole pine nuts and chopped walnuts, pecans and cashews add great flavor and crunch. I suggest lightly toasting the nuts before incorporating them into the salad.
Add fresh and dried fruit. For a seasonal twist, consider adding sliced grapes, diced apples or pears, raisins, dried cranberries or dried cherries. Fruit adds sweetness and juiciness to every bite.
Swap out the celery. If desired, eliminate the celery and replace it with diced bell pepper, cucumber or jicama for crunch.
Add avocado. Add diced avocado to the salad or mashed avocado to the dressing.
Try different fresh herbs. Instead of parsley, try fresh tarragon, dill, mint, thyme or oregano.
How to make chicken salad
What's in chicken salad?
Chicken. Shocking, I know, but what kind of chicken is best? I prefer rotisserie chicken for chicken salad because it’s sublimely tender and rich in flavor and you can utilize both the white and dark meat. That said, feel free to use chicken that’s been oven-baked, grilled or poached and choose chicken breasts, thighs, legs and/or tenders. Last night’s leftover chicken works too! While canned chicken is an option, fresh is preferred.
Celery. Celery provides a distinct crunch, adding great texture to the otherwise creamy salad.
Green onion. Also called scallions, green onions add a delicate onion flavor and vibrant green color. If desired, you may substitute diced red onion, sweet Vidalia onion or chopped chives, but I don’t recommend white or yellow onion as their flavor may be too robust.
Mayonnaise. Mayonnaise makes up the base of the dressing, and you can use your favorite variety, including light, olive-oil based, avocado-oil based, plant-based and kewpie (Japanese) mayonnaise.
Sour cream. A touch of sour cream adds richness and subtle tang to the dressing. I prefer full-fat sour cream here, but you can certainly use low-fat or light sour cream. If desired, you may substitute Greek yogurt for the same effect.
Dijon mustard. Dijon mustard adds depth of flavor and a little spice to the dressing.
Paprika. Paprika is fruity, toasty and slightly sweet and elevates the dressing in the most wonderful way. Note: Use sweet paprika, not smoked.
Garlic powder. Garlic powder is less assertive than fresh garlic, making it an excellent option for this chicken salad where it adds pungency without overpowering the dressing.
Onion powder. A hint of onion powder adds sharp, savory qualities, adding complexity to the salad.
Salt and freshly ground black pepper. Salt and black pepper can be adjusted according to taste. Keep in mind that the variety of mayonnaise and type of chicken you use will affect how much seasoning you need.
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Chicken salad sandwich
There are many ways to enjoy chicken salad.
As a sandwich. Spoon your chicken salad onto bread or rolls, into pita pockets or into a warm croissant.
As a salad. Spoon your chicken salad over your favorite mixed greens and top with diced tomatoes.
As a wrap. Nestle your chicken salad into soft lettuce leaves (butter or Bibb lettuce) or your favorite tortillas (regular or gluten-free) and roll up.
As a melt. Spoon your chicken salad onto sliced bread, top with your favorite melty cheese (such as Swiss, provolone or mozzarella) and place under the broiler until the cheese melts.
With crackers. This chicken salad makes a great addition to any party spread and can be served with your favorite crackers or melba toast.
Chicken salad recipe
If you're not going to eat it right away, transfer your chicken salad to an airtight container and refrigerate for up to 5 days. Stir before serving. Note: Chicken salad doesn’t freeze well and can become watery when defrosted; I don’t recommend freezing.
Makes: 6 servings
Ingredients:
¾ cup mayonnaise of choice
¼ cup sour cream
1 teaspoon Dijon mustard
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and freshly ground black pepper
4 cups cooked cubed chicken, such as rotisserie chicken or baked or poached chicken (breasts, tenders, thighs, legs or a combination)
1 stalk celery, chopped
1 green onion (scallion), chopped
1 tablespoon chopped fresh parsley, optional
Instructions:
In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, paprika, garlic powder, onion powder, ½ teaspoon salt and ¼ teaspoon black pepper. Mix well.
Fold in the chicken, celery, green onion and parsley (if using). Season to taste with salt and black pepper.
Serve right away or refrigerate until ready to serve.
Questions or comments? Email the culinary team at cooking@azcentral.com.
This article originally appeared on Arizona Republic: This chicken salad recipe is easy, customizable and perfect every time
