Sweet Chicken Salad
Chicken salad might be the one salad I am always willing to eat – probably because it’s socially acceptable to put it between two slices of bread + still call it salad! If I’m being honest, I don’t ever remember having chicken salad sandwiches growing up, but since discovering them as an adult, it’s become one of my favorite go-to spring/summer recipes!
The recipe is easy to make + it’s sure to be a crowd pleaser too! If you need more than my word for this, I made it for a friend’s tea party themed baby shower, + I had several people ask me for the recipe! *hair flip*
For this recipe, you’ll need cooked + chopped rotisserie chicken, red seedless grapes, celery, green onions, red onion, mayo, black pepper, salt, Dijon mustard, honey, + lemon juice.
Follow the steps below to prepare your chicken salad:
1. Wash all your veggies before cutting. If you skip this step, you are gross + you really shouldn’t prepare food for others. Ok, that was a tad harsh, but please, just don’t skip this step!
2. Chop the ends off your red onion + peel off the skin – outer dry layer. (I wash my red onion after this step.) Place the red onion on one end (if it rolls off your cutting board, it’s not on its end), cut it in half, then cut one of the halves in half again. We’ll only be using ¼ of the red onion so you can store the rest for a later use. Dice the onion, place it in a bowl, + fill the bowl with cold water. Let this set for 5-10 minutes to help take out some of the sting from the red onion. If you like your red onion to have a lot of bite, you can skip this step.
3. Cut off the tops + the ends of the celery. (If you bought pre-cut celery sticks, you can skip this.) Place the celery on the cutting board so that it makes a rainbow or tunnel when you’re looking at its end from eye level. Cut the celery in half, then flip it over so that it’s facing the other way (makes a U if looking at the end from eye level), + then cut it in half from end to end. Now, dice the celery strips.
4. Cut the root off your green onion (the part that looks like it was yanked from the ground), + then chop your green onions from end to tip into little circles.
5. Check the time on your red onions. If it’s been 5-10 minutes, strain out the water + blot them dry (you’re trying to make sure they’re not dripping with water) with a paper towel.
6. Halve your red grapes.
7. Chop up your cooked rotisserie chicken. You can also place the chicken in your stand mixer + shred it with the paddle attachment. To make my life easier, I like to buy the already cooked, skinned, + cut rotisserie chicken packages from Costco. A fresh rotisserie chicken from the store works well too, just make sure you remove the skin + bones before you serve it! 😉 If you prefer to start from the beginning + make your own rotisserie chicken for this meal, then you go Glenn Coco! I’ll cheer you on along the way in between mouthfuls of my chicken salad sandwich.
8. Add all the above ingredients into a large mixing bowl.
9. In a separate smaller bowl, add the mayo, Dijon mustard, lemon juice, honey, salt, pepper, + whisk all together until it forms a more liquid consistency.
10. Pour the dressing into your larger bowl on top of all your other ingredients.
11. Mix until incorporated + serve. This can also be prepared ahead of time, stored in an airtight container, + refrigerated until you’re ready to eat it.
I hope you enjoy this recipe as much as I do. If you prefer savory to sweet, check back next week for my savory version of my chicken salad!
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Ingredients
Directions
Dice one quarter of a large red onion. Place diced onion in a bowl, fill it with water, + let sit for 5-10 minutes.
Remove tops and ends from celery ribs + discard. Dice the celery ribs.
Remove the root from the green onions + discard. Chop the green onions into circles.
Drain red onions + blot dry with a paper towel.
Halve the red grapes.
Chop the rotisserie chicken
Add all above ingredients together in large mixing bowl.
In a separate smaller mixing bowl, add mayo, black pepper, salt, Dijon mustard, honey, + lemon juice.
Whisk to combine into dressing.
Pour dressing over chicken salad ingredients + mix together until incorporated.
Serve immediately or store in an airtight container in fridge.