Chicken Salad
Recipe Date:
April 29, 2025
Serving Size:
6
Prep Time:
20 Minutes
Cook Time:
60 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
This is my recipe for chicken salad, no grapes or curry, even though I love those versions as well, this is what I make at home…my comfort food. I “borrowed” the herb mixture from my Chef friend Greg, he made a turkey salad that I loved so he openly shared with me the herbs he used. Like most of the things I cook, I pull ideas from a few recipes and go from there. Serve with whatever bread you have or enjoy, crackers are delicious, or with a vegetable salad.
Whenever I roast a chicken I pull the leftover meat from the bones and make it, so I’m doing my best for measurements…I usually just follow my heart and taste as I go. I thought it would be a perfect lunch treat with our Viognier this Spring.
Ingredients
- 4 cups of pulled chicken, whatever cut you prefer. I use a whole roasted chicken, a store bought rotisserie would work great also.
- 3/4 cup Dukes Mayonnaise, you can use what you like.
- 1/2 diced red bell pepper
- 1/2 finely diced sweet onion
- 1 stalk finely diced celery
- 1/4 tsp white pepper
- 1 tsp tarragon
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp dill
- salt to taste
Directions
- Shred or dice chicken and add to large mixing bowl.
- Add all chopped vegetables
- Add mayonnaise
- Add all herbs, pepper and salt to taste
- Mix well with fork and set in refrigerator for flavors to meld, about 15 minutes
- Taste and adjust seasoning as needed