Delicious Chicken Salad

Created 11 Nov 2012 04:08, Updated 11 Jun 2013 20:50

Delicious Chicken Salad

From my head

(Note: David frequently laments my lack of a "recipe" for chicken salad. I can understand this, because chicken salad is something he really, REALLY likes. And I have to say, when my chicken salad is good, it's good, but when it's not so good, well… it's a grave disappointment to someone who really likes and looks forward to it. So here are some general guidelines from the most recent "delicious" iteration of chicken salad.)

24 oz chicken or turkey breast
2-3 stalks celery, finely diced
1/4 onion, finely diced (I usually buy large onions, so you'll have to adjust accordingly)
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp salt
1/4 tsp garlic granules
1 oz chopped walnuts
1.5 oz dried cranberries
mayo (about 6 servings)
sweet pickle relish (about 10 servings)

Cook the chicken breast in your preferred fashion. We usually put ours on the George Foreman grill with a sprinkling of seasoned salt. Set aside to cool. I sometimes put mine in the freezer to cool afterwards if I'm working on a tight timeline.

Once it's cool, cut/dice into small pieces, or run through a food processor for a few seconds. I find shredding the chicken with the food processor works best at making the pieces uniformly small without a lot of work, and that works with the mayo to keep the chicken salad on the bread where it's supposed to be. Don't pulse until it's mush, though; just until it's like coarse crumbs.

Put the chicken in the bowl with the celery, onion, basil, marjoram, salt, garlic, walnuts, and cranberries, and mix it up roughly. Add about three soup spoon-fuls of relish and a couple large dollops of mayo to the bowl, and mix. Add more of the relish and mayo until it reaches the desired consistency. More mayo will make it more "creamy" while more relish will give it more sweetness.

Adjust seasonings to taste, and serve on, well, anything you like. Atop some lettuce, on bread or crackers, or anything else that seems good to you. Enjoy!

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