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 chicken salad. 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 chicken salad and enjoy the crunch of the celery and nuts.
This chicken salad is exactly the kind of chicken salad I love and the perfect one to use if you have chicken leftovers.
Hard boiled eggs
Stone ground mustard
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.
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, on bread, over lettuce or enjoy it on it’s own.
Chicken Salad Recipe
- 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
- 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.
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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