A friend (Pat) makes my favorite chicken salad! I’ve never liked boiled eggs or pickles (or relish) in my chicken salad. As a matter of fact, until hers, I didn’t like chicken salad at all (and I’m suspecting it was due to the large chunks of boiled eggs or the taste of pickles…ick!)! This recipe has eggs but they are mashed to miniscule pieces with a fork and there are no pickles or relish (yay!).
When pregnant with my first, I had cravings for this and asked for the recipe. She sent the photocopied recipe to me with these notes: “I use REAL chicken that I’ve boiled and squeeze REAL lemon and chop everything fine—celery, onion, pecans.” These are the reasons I’m sure hers is so yummy—it’s made with love! She also wrote this: “Q: Pregnancy cravings???” Ah, what memories!!
Fancy Chicken Salad
4 cups cooked chicken, chopped (I use all white meat)
2 hard-boiled eggs, mashed with a fork (optional)
1 cup celery, finely chopped
¼ cup onion, finely chopped
¾ teaspoon salt
½ teaspoon celery salt (optional)
¼ teaspoon white pepper
Red pepper to taste (optional)
2 tablespoons lemon juice (I don’t do this when I use sour cream)
1 cup pecans, finely chopped
¾ cup mayonnaise (or a mixture of about ½ cup mayo and ¼ cup sour cream)—you may need a bit more, depending on how “wet” you like the salad
Toss together ingredients. Refrigerate until serving.
The items marked “optional” are usually things I leave out.
This is delicious on plain ole bread, fancy rolls or croissants, or crackers.
I usually boil my chicken or cook all day (or overnight) on low in the crockpot. I have used baked chicken breasts too (if they are well seasoned, you may not need any seasoning in your salad).
NOTES: You can add grapes, craisins, or apples. I sometimes add some prepared ranch or dry ranch for a more seasoned taste. Be creative!
Simplified: chicken, pecans, onion, an apple and mayo—this is delicious too! Not as “fancy” but still yummy!