Chicken Salad

by Rachel on October 2, 2010

Everyday Chicken Salad

One used to have to roast a whole chicken in order to make chicken salad.  Cooked chicken is so easy to buy these days you no longer have to roast one yourself.  I’m partial to Trader Joe’s “Just Chicken” or their new product – all-natural, individually packed cooked chicken breasts that have a slightly longer shelf life than “Just Chicken.”  If you feel like roasting a chicken, so much the better.

Chicken Salad (6 main course servings, or 4 mains & 2 lunches the next day)

  • 2 lbs cooked chicken, cubed
  • 6 green onions, finely diced, white parts only
  • 1 tablespoon capers, drained and chopped
  • 1 head celery, outer tough stalks discarded, remainder diced
  • 1 cup dill pickles, finely diced (we are partial to Clausen Pickles – in the refrigerator section of your grocery store)

Dressing

  • ½ cup mayonnaise
  • ½ cup Italian Vinaigrette (I use my Everyday Salad Dressing – but store bought dressing will do just fine)
  • 1 tablespoon dill pickle brine

Combine the chicken, green onions, capers, celery and pickles in a large mixing bowl.  In a separate bowl whisk together the Italian Vinaigrette, mayonnaise and pickle brine.  Once the dressing is blended pour it over the chicken salad and toss.  This salad can easily be made a day ahead.  It makes a great contribution to a potluck or picnic, and is very popular in my children’s lunch boxes.  If you are serving it at dinnertime plate some mixed greens first and then spread the chicken salad on top of the greens.  Serve.

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