Chicken Salad Recipe Easy, made from scratch, will have your guests raving. Serve this dish as a salad or a sandwich.
It is perfect, served either way, for a luncheon or brunch.
The first time I ate homemade chicken salad was after I got married.
My sister in law who already had her own family to cook for, made it
almost every Sunday.
It was so delicious, easy to make and easy to serve.
However, I have tweaked her recipe a little. I hope your family enjoys this version.
Mix together the mayonnaise, pickles, celery, pecans, pickle juice, lemon juice and the mayonnaise in a bowl until it thoroughly mixed.
Gently fold in the chicken chunks and avoid breaking up the chunks as much as possible.
You can serve this Chicken Salad immediately or chill it in the refrigerator until you are ready to serve it.
Many folks, including me, think this dish is best served at room temperature.
*You can purchase precooked chicken, use leftovers from another recipe or cook chicken especially for this recipe.
If cooking your own foul for this recipe, it will take from 1 1/2 - 2 lbs., depending on which type cuts you prefer.
The breast and thighs contain more meat per pound than other parts.
Also, skinless and boneless cuts produce more usable meat.
Place the meat in a saucepan and cover it with water.
Cook on medium heat until it starts pulling away from the bone or is fork tender.
Let it cool and set in the refrigerator in it's own broth several hours or overnight to hydrate it for a more tender, juicy and tastier chicken.
Spread toasted, sliced sandwich bread with additional mayonnaise, add the chicken and top with a sweet pickle, if preferred.
Substitute a round croissant or Buttery Crescent Yeast Roll for the sandwich bread.
It is delicious... there is no need to toast the bread.
You can substitute a sesame hamburger bun for the sandwich bread.
The breads add extra flavor if lightly warmed in a microwave oven before filling.
Serve the sandwich with an accompaniment of fresh red cherries or grapes for a little extra color and flavor.
Serve on a salad plate lined with salad greens.
Iceberg lettuce cups are nice.
Serve the salad with a sliced boiled egg on the side.
Sprinkle salad and or an egg with paprika or place pimento strips on salad and or eggs.
Remove the tops of large tomatoes.
Scoop out the pulp and refill with the chicken.
Sprinkle with cooked, crumbled smoked bacon or bacon bits.
Cut a large orange in half crosswise.
Remove the orange slices and fill them with the salad.
Serve the removed fruit to the side.
Cut large celery ribs into 2 1/2 inch long pieces.
Fill the center with the salad and arrange it attractively on a serving platter.
Top with various crackers Butter Crackers are excellent with the salad and serve arranged on a platter.
If making the Chicken Salad Recipe Easy for appetizers, it is best to cut or chop the ingredients into smaller pieces.
In 1863, A Town Meats, meat market owner Liam Gray, just down the road from Wakefield, Rhode Island mixed some mayonnaise, tarragon and grapes together creating a Chicken Salad.
His concoction was so popular that Gray turned his meat business into a delicatessen.