Chicken salad is a frequent meal in our casa. It's easy and convenient to make if we have leftover or extra chicken in the freezer or a few cans of chicken. I will usually make it, stick it in the fridge and save it for a later lunch or dinner (or when I don't feel like cooking of course). Recently, we've been out and about most nights, so it has been a quick and easy dinner that doesn't need prepping. Tod enjoys taking it to work for lunch too.
2-3 chicken breasts (cooked) or 2-3 cans of chicken, depending on how much you want to make
1/2 c. Hellmann's Mayonnaise (or more, depending on how "smooth" you like it)
2 tbsp. dill relish
nuts (walnuts, pecans or almonds)
salt, pepper, garlic powder to taste
2. Chop up the chicken, eggs, grapes and nuts (about a handful of each) into bite size pieces.
3. In a mixing bowl, combine all the ingredients and stir together. I will usually add the mayonnaise and relish last; putting mayo in first, without all of the fixins, might make it mayo overkill (which I've done before). Stir and keep adding mayo and relish as you go. Hellmann's can be pretty salty, so you may not want to add much salt either.
4. Put in the fridge for a few hours before eating. I think chicken salad tastes better cold.
|Have the salad with crackers, in a sandwich or on a greens salad. Some kiddos might like to eat it to :)|