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One of the Saturday lunch staples around here is chicken salad. Yummy, filling, and simple to make.
Start with cooked chicken. I’ll dice a cooked chicken breast or shread the leftover meat from cooked leg quarters. Mix in additional items like chopped celery, slivered almonds, quartered grapes, or diced apple. Add just enough mayonnaise to hold together. For seasoning I’ll add salt, pepper, a hint of garlic or onion powder, and some cumin. Stir together until well combined and enjoy.
Some friends of the family make a great chicken salad with chicken and scallions using a basalmic vinaigrette in lieu of the mayonnaise.
