The Best Chicken Salad Recipe Ever || Summer Salad Recipe Collab

My recipe for what I consider to be the best chicken salad ever, plus two other delicious summer salad recipes.

Summer is the perfect time for all sorts of delicious cold meals, especially chicken salad. Today I’m sharing with you my recipe for delicious homemade chicken salad. It’s a family favorite, and I make it frequently during the hot weather.

I’ve teamed up with two of my blogging friends, Anja of Our Gabled Home and Jersey of Farmhouse Basic Collection, to bring you some of our favorite cold summer salad recipes. Both of their recipes look so yummy, and I can’t wait to make them.

Anja is showing you how to make a lovely salad with dandelion. Find it here at ourgabledhome.com.

Jersey is sharing her recipe for a delicious smoked steak and chicken salad. Get the recipe at farmhouse-bc.com.

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Chicken Salad is Easy to Make From Scratch

There’s no need to purchase chicken salad from the deli when it’s so easy to make at home. It is so simple, with just a few ingredients. This recipe is also better than what you’ll get at the deli (and it won’t have been sitting out in the cabinet all day either).

My chicken salad is always a huge hit whenever I make it. I was inspired to create this version from a family friend who used to own a deli and also made her chicken salad with Old Bay seasoning. I’ve been making it for years now, and it’s always a family and party favorite.

Chicken salad is a great way to use up leftover chicken. I use the leftover meat from my crock pot roasted chicken. (Click here for my tutorial on how to cook a perfect chicken in the crock pot every time.) Rotisserie chicken is also perfect for this. If you just want chicken salad without the rest of the bird, then cook your chicken breasts separately. Roast them in the oven at 450 for 20-25 minutes until they reach an internal temp of 165, or cook them in the crock pot on low for 4-5 hours.

I love to use homemade avocado oil mayonnaise in my chicken salad. I use my immersion blender and follow this recipe and technique from Inspired Taste to make the mayo. (They show you how to make it in a food processor, which is great if you don’t have an immersion blender.) There is also a very good homemade mayo tutorial by Serious Eats.

Of course, making your own mayo from scratch is not a requirement for excellent chicken salad. At the risk of sounding like a meme: store bought is fine. (I use Hellman’s.)

Note: I don’t ever measure my ingredients when I make this. I’ve included approximate measurements for you to use as a baseline, but I urge you to taste as you go and adjust your ingredients if necessary.

Homemade Chicken Salad Recipe

Ingredients

• 2 cooked chicken breasts, shredded
• 1- 2 celery ribs, chopped into small pieces
• 2-3 green onions, white and light green parts, thinly sliced
• 3/4 cup of mayonnaise
• 1 tsp yellow mustard
• 1 tsp Old Bay Seasoning

Directions

Add 3/4 cup mayo to the shredded chicken and stir to coat. If the mixture is still a bit dry, add mayo by small spoonfuls until chicken is coated. You want a consistency that is neither dry nor wet. Once the chicken is coated in mayo, add the green onions and celery. Stir to combine.

Stir in yellow mustard. Add Old Bay Seasoning a little at a time, stirring it in, until you reach the desired taste.

Serve your chicken salad on crusty bread, on a sandwich, or even on crackers. I like to enjoy mine on a fresh baked Kaiser roll with a light green salad on the side. If you’re reducing carbs, serve it on a fresh Bibb lettuce leaf.

 

Be sure to check out the other delicious recipes in this collaboration!

Anja’s Dandelion Salad at Our Gabled Home

Jersey’s Smoked Steak and Chicken Salad at Farmhouse Basic Collection

Equipment Used

I use this slow cooker to cook my chicken: Hamilton Beach 6-Quart Programmable Slow Cooker

This is the immersion blender and attachments I use to make my avocado oil mayonnaise: KitchenAid 3-Speed Hand Blender

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