Chicken Salad – A Small Batch Recipe

This chicken salad recipe is the perfect one to use if you have leftover chicken from a previous meal. It’s a small batch recipe that is perfect for serving one or two. This tasty chicken salad is filled with chopped nuts, grapes, celery, and so much flavor!

I love homemade chicken salad.

When I’m eating out at a restaurant, I rarely order it. So many times, I’ve found restaurant chicken salad to be way too salty or made with too much mayonnaise. I want to taste the chicken in the salad and enjoy the crunch of the celery and nuts.

This chicken salad recipe is exactly the kind of chicken salad I love and the perfect one to use if you have chicken leftovers.

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How To Make Homemade Chicken Salad

Ingredients:

• Cooked chicken
• Hard boiled eggs
• Celery
• Grapes
• Dill pickles
• Pecans
• Capers
• Mayonnaise
• Stone ground mustard
• Salt
• Black Pepper

Directions

• Add all of the ingredients to a medium-sized bowl and stir well.
• Season, to taste with salt and pepper.
• Serve warm, at room temperature or chilled.

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This chicken salad recipe yields about 4 cups.

Although I enjoy the taste of chicken salad the day it’s made, leftover chicken salad is spectacular. The flavors have the chance to mingle and develop.

You can serve this salad with crackers, tortilla chips, on bread, over lettuce or enjoy it on it’s own.

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How To Cook Chicken For Chicken Salad

If you want to cook chicken for chicken salad, poaching chicken is a great method:

• Place the chicken in a single layer on the bottom of a pot. Sprinkle the salt over the top.
• Cover the chicken with water. Pour in enough cool water to cover the chicken by an inch or two.
• Bring the water to a boil over medium-high heat.
• Remove the chicken from the pot and place it on a cutting board to cool.

Other Single Serving Salad Recipes

Cucumber Salad

Cobb Salad

Italian Pasta Salad

Spinach and Orzo Salad

Avocado Salad With Berries

Chicken Salad Recipe

Chicken Salad – A Small Batch Recipe

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Prep Time: 15 minutes

Cook Time: 15 minutes

0 minutes

Total Time: 30 minutes

Course: Salad

Cuisine: Salad

Keyword: salad

Servings: 2 servings

Calories: 560kcal

Author: Joanie Zisk

Ingredients

• 3 cups cooked, chopped chicken (2-3 chicken thighs or breasts – use leftover chicken or see notes to poach)
• 3 hard boiled eggs chopped
• 2 celery stalks chopped
• 1/2 cup chopped red grapes
• 1/4 cup chopped dill pickles
• 1/4 cup chopped pecans
• 2 tablespoons capers
• 1/3 cup mayonnaise
• 1 tablespoon stone ground mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed black pepper

US Customary – Metric

Instructions

• Add all of the ingredients to a medium-sized bowl and stir well.
• Season, to taste with salt and pepper
• Serve warm, at room temperature or chilled.

Notes

If you are going to poach the chicken, here’s what you do…

Place the chicken in a single layer on the bottom of a pot. Sprinkle the salt over the top.

Cover the chicken with water. Pour in enough cool water to cover the chicken by an inch or two.

Bring the water to a boil over medium-high heat.

Remove the chicken from the pot and place it on a cutting board to cool.

Nutrition

Serving: 1serving | Calories: 560kcal | Carbohydrates: 10g | Protein: 17g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 851mg | Potassium: 281mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2.9% | Vitamin C: 3% | Calcium: 2.6% | Iron: 8.1%

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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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