Loaded Chicken Salad

Loaded Chicken Salad

Loaded Chicken Salad

 Loaded Chicken Salad 

 This chicken salad is so fresh and delicious!  I have to be careful when I make it… It’s so good that I can’t stop eating it.  It is almost identical to my salmon salad that I posted last week but my portions are different.  I also use this recipe for fresh tuna salad (that will be another post).  One ingredient that makes this salad so good is fresh chicken.  I do not use canned chicken and would suggest that you do not either.  Boiling a chicken takes hardly any time and it makes such a difference if the flavor of the salad.  In addition… it gives you some fresh chicken stock to put up in your freezer for another use.   I have heard some people say that they only like to use the white meat but I like to use both white and dark meat in my salad.  It is also very versatile which is great for this time of year when we are tailgating.  You can put it in a serving bowl surrounded with mini croissants or your favorite crackers.  You can stuff it into pepperoncini peppers and serve it over a bed of micro greens for a pretty presentation.  Or, make finger sandwiches with a variety of breads.  Anyway you serve it, it will be a hit!

 Ingredients list:

1 –  whole chicken boiled and deboned

6 – hard-boiled eggs.  Peeled and chopped

1 –  whole bunch of green onions, chopped

1 –  red bell pepper, finely chopped

3 – ribs of celery, finely chopped

1 –  kosher pickle, finely chopped

2 –  TBS Dukes mayonnaise, or more

1  – TBS yellow mustard

A dash of kosher salt

Fresh cracked pepper to taste

To boil a chicken, simply put it in a pot large enough to fill with water and cover the chicken.  Season the water with salt, pepper, and dried parsley.  Bring the water to a boil, reduce the heat to medium and let it simmer for about 40 – 45 minutes.  Cover and let it sit in the liquid for about 15 minutes.  Remove the chicken to a baking sheet and allow to cool for about 15 minutes. Allow the stock to cool and freeze it for making soups and sauces later.   Debone the chicken and discard the fat and skin.  Mix everything together in a mixing bowl.  Mix well but don’t over mix and shred the chicken.  It is nice to have some bite sized pieces of chicken in the salad.  If you need more mayonnaise you can add it but don’t overdo it.  Taste it to see if it needs any more salt and pepper.  Cover and refrigerate until ready to serve.

 Serve and Enjoy!!!

Speak Your Mind

*