Classic Chicken Salad

Simple, yet creamy and delicious. This chicken salad is enjoyable on it’s own, wrapped in a tortilla, loaded on top a bed of lettuce or stuffed in a tomato. Making it a simple, quick and easy throw together lunch or dinner meal.

The word “classic” is defined as: “judged over a period of time to be the highest quality and outstanding of its kind”. That’s why I named this recipe as such- classic.

Sometimes, simple is all you need- no fancy spices or herbs, just the basics. Don’t get me wrong…I love all of my other chicken salad recipes just as much and appreciate their combinations of complimentary flavors too. This classic version is super easy and with staple ingredients that I typically always have on hand and is easily a crowd pleaser for various tastes.

What you need to make Classic Chicken Salad

Cooked chicken (shredded)
Homemade mayonnaise
Dijon mustard
Celery
Onion- I used a red onion
Pickles- I used dill pickles in this recipe. You can use sweet, bread & butter or relish if you prefer. I like the chunks of dill pickle in each bite. Yummm!
Fresh or dried parsley
Salt & pepper

Good for you ingredients

Chicken

Lean, skinless chicken breasts are a great source of protein. Chicken, (along with it’s other white meat cousin Turkey-I know they’re not really cousins), contain the essential amino acid tryptophan. Tryptophan plays a key role in many of our body functions. Our bodies use tryptophan to assist with making melatonin– our sleep, regulating hormone and serotonin– our “feel good, happy” hormone.

The recommended daily allowance of tryptophan is 250-425 mg/day. This essential amino acid is found in other foods, such as oats, milk, seafood, cheese and nuts. The average American consumes 900-1000 mg/day. Chances are you’re getting plenty!

How to store leftovers

To store: Store any leftovers in a resealable glass dish. Keep in the refrigerator and eat within 3-4 days.
To freeze: I have never froze chicken salad before. I don’t recommend it, but let me know if you try. It usually disappears pretty quickly in this house.

In a hurry? Try these shortcuts…

Try canned chicken. I recommend using 3, 5 ounce cans or 2 of the 12 ounce cans. BE CHOOSY with your chicken! Some products may contain fillers and other added ingredients for flavoring. I recommend Valley Fresh 100% Natural Chicken Breast which contains chicken with rib meat, water and sea salt. Or if you want a lower in sodium choice try Hormel Premium No Salt Added.
Store bought mayonnaise instead of homemade. If you don’t have time to prepare homemade mayonnaise I recommend Dukes Real Mayonnaise which uses soybean oil, eggs, vinegar, salt, paprika and one preservative that has been shown to pass through your body pretty easily. I also recommend Kewpie Japanese mayo for the taste and texture, however it does contain MSG or Primal Kitchen’s Mayo made with avocado oil and organic eggs, vinegar, sea salt and rosemary extract. It tastes different from mayonnaise made with soybean oil, but it is a heart healthier choice.