Perfect Chicken Salad

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I Love Chicken Salad! However, all the ready to eat Chicken Salad’s that I have tried from grocery stores were a big disappointment. Home made Chicken Salad is so much better tasting, cheaper, and I like buying my own organic chicken and other ingredients so I know exactly what goes in it. That’s why I always make my own. This chicken salad is creamy and tasty, the perfect combination of ingredients! It takes some time to make, but it’s definitely worth it. It’s great as a side dish but I love making croissant sandwiches with this chicken salad. When I make it for parties it’s always a big hit and often people ask for the recipe so that’s why I decided to post it on my blog. I make a big batch of it because we eat it for a couple days as a side or a croissant sandwich on the go. So convenient! This is also how much I would make for a party or get together. But if your not planning on making this much you can easily make half of this recipe. 🙂

Perfect Chicken Salad {Serves 18-20}

Ingredients:

  • 6 LB Chicken Breast (With no skin or bones) *Organic tastes best
  • 2 Cups Real Mayonnaise (I use Hellman’s brand)
  • 7 Celery ribs
  • 5 Green Onions
  • 2 Tablespoons Lemon Juice (From 1 Large Lemon)
  • 4 Tablespoons Fresh Parsley Leaves
  • 1/4 Cup Olive Oil
  • Salt and Pepper

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Directions:

1) Wash the Chicken breasts thoroughly. Then pat them dry with paper towels.

2) Put the Chicken breasts on a baking sheet rimmed with aluminum foil. (I used 2 baking sheets to fit all the Chicken breasts.)

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3) Preheat your oven to 400 Degrees. With a cooking brush, rub some oil on each Chicken breast. Generously sprinkle salt on each breast, then sprinkle some pepper on them.

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4) Stick the Chicken breasts in the oven and bake for 40 to 50 minutes, Until they turn slightly golden.

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5) Meanwhile wash and finely dice the celery ribs. Then wash and chop the green onion (Both white and green parts of it.) Set both aside in a bowl. Wash and finely mince the Parsley leaves, add them to the bowl.

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6) When your Chicken breasts have cooled off, Shred them into bite-sized pieces, You can do this by either finely chopping the Chicken breasts or breaking it into pieces with your hands. I always preferred to just do it with my hands by pulling it apart and breaking it until it looks almost shredded with a shredder. *I tried shredding it with a shredder before and it shredded it way too small, Making the salad too mushy.*

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7) Put the shredded Chicken breasts in a large pot or large bowl. Add the celery, green onions, and parsley to the pot. Then add the mayonnaise to the pot. Mix everything together with a large spoon, or your hands.

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8) Squeeze out the juice from 1 Large lemon, using a lemon press. It should measure out to about 2 Tablespoons. Add it to the pot with salad. Then sprinkle more salt and pepper if necessary. I sprinkled a little bit of each. Mix again very thoroughly. Don’t forget to store it in the refrigerator and keep it covered with a lid or foil.

*You can eat this salad as a side dish, just as a meal, or make yummy croissant chicken  salad sandwiches with it. We just toast some croissants and spread the Chicken salad in the middle, sometimes adding lettuce and tomatoes.*  🙂

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