My Most Favorite Chicken Salad


There are a million chicken salads out there, but I make this one the most.  I love it 🙂

  • 2-3 cups cooked chicken.  We slow-cook one regularly in a crockpot or oven for just this purpose and for tacos too.  Cook until it falls apart, let cool, pull from the bones, and chop.
  • 2 scallions, chopped finely
  • 2 ribs of farm celery, chopped finely
  • 2-3 Tbs chopped fresh herbs (I like parsley, dill, cilantro, rosemary, tarragon…)
  • Mayonnaise, about 1/2 cup
  • Dijon mustard, about 2 Tbs
  • Olive oil, 1 Tb
  • Salt and pepper to taste
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, toasted and chopped

Combine chopped chicken, scallions, celery, herbs, cranberries and walnuts in a bowl.  In a separate bowl, whisk mayonnaise, mustard, olive oil, salt and pepper.  Add dressing mixture slowly and stir, stopping when the chicken salad reaches your desired level.  I like just enough to hold everything together.  Enjoy!


Blue Moon recipe

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