I Love [notice the capital L!] chicken salad in the summer months. One of the best things about chicken salad is how easy it is to make. Especially if you use a rotisserie chicken as a short-cut. I find it very filling and satisfying. I love it served in a lettuce boat, my husband wants his on a good bakery bread. I’ve played around with many different recipes through the years. My final product fills all my requirements – and then some! For me, it needs some crunch, a little sweetness, a bit tangy, some saltiness, and no onion to pass the taste test. In regards to the onion…I just don’t like it raw. You, of course, can add some if you choose. But most importantly, chicken must be the star. After all, it’s not “Chopped Vegetable Salad”! A nice ear of corn on the cob is the most I will pair with it, and call it a meal. A perfect meal on a busy day.
2 cups cooked chicken, chopped or torn
1 Tablespoon lemon juice
1/3 cup mayonnaise or Miracle Whip™
1/2 teaspoon salt
1/4 cup crushed pineapple, drained
1/4 cup water chestnuts, chopped
1 stalk celery, chopped
1/4 cup sweet cherries, pitted and chopped
Mix chicken with the lemon juice; toss well. Cover and chill for 1-3 hours.
After the required refrigeration, mix all of the other ingredients with the chicken. Add additional salt and pepper to taste. Chill until ready to serve.
Serving suggestions: lettuce boats, croissant, oven toasted crusty bread or… with a fork 😉
Approximately 3 servings.