2-IN-1 CHICKEN SALAD

Is it me or is chicken salad one of those things that just showed up in your parent’s fridge growing up? You’re not sure how it got there or who made it, but it’s always delicious! From standard salad with celery to spiced-up seasonings, chicken salad is that reliable meal that's there when you need it most.

The secret to the perfect chicken salad is all about the shredded chicken technique. By boiling the chicken in salted water and then shredding it in a food processor, you’re left with perfect fluffy ground chicken.

My 2-in-1 recipe yields a standard celery salad as well as a cranberry curry-spiced chicken salad. I love to prepare a large batch at the beginning of the week and top it on veggie boats or crackers for an easy snack.

2-in-1 CHICKEN SALAD

Yields: 6 servings

Active time: 15 minutes

Total Time: 30 minutes

Ingredients

4, 8-10 ounce boneless skinless chicken breast

1 cup mayonnaise 

1 tablespoon garlic powder 

1 tablespoon onion powder 

1/2 lemon, juiced

Pinch Kosher salt, plus more to taste

Freshly ground black pepper 

2 stalks celery, diced

For the curry-spiced chicken salad:

1 tablespoon curry powder

1/4 cup Craisins, plus more for serving

1/4 cup slivered almonds, plus more for serving

For Serving (Optional):

Fennel

Celery stalks

Mini cucumbers, scooped out

Method:

MAKE THE SHREDDED CHICKEN: Place 4 chicken cutlets in a pot of water, add salt and bring up to a boil over a high heat. Once water comes to a boil, reduce to a simmer, close the pot with the lid, and cook for 8-10 minutes until tender. Remove the tender cooked chicken from the pot and place in a food processor, blending until shredded and fluffy.

*If short on time, use a rotisserie chicken. Remove chicken from bones and place in a food processor as instructed*

MAKE THE MAYO BASE: Combine the mayonnaise, garlic powder, and onion powder in a large bowl. Squeeze the juice from the 1/2 lemon into the mixture and season with salt and pepper. 

Divide half the standard mayo mixture into a separate large bowl, and mix in curry powder for the curry chicken salad. Set aside.

FOR THE STANDARD: Stir in half the ground chicken and half the chopped celery, into the standard mayo bowl. Combine the mixture using a large spoon or fork until well incorporated. Season to taste and set aside.

FOR THE CURRY SALAD: Stir in the remaining chicken and remaining celery into the curry mayo bowl. Add in slivered almonds and craisins to the mixture. Combine the mixture until well incorporated, and season to taste.

Serve now or save for later! Place both salads in airtight containers in the fridge for up to 1 week.

SERVING SUGGESTIONS: Place pieces of celery stalks, fennel, and scooped out mini cucumbers on a plate. Evenly divide the 2 versions of the chicken salad amongst the veggie boats. For ultimate crunch, top the boats with more cranberry, celery, almonds, or fresh herbs.

Cooks notes: This recipe yields 2 separate chicken salads. If you prefer to make 1 large salad, keep measurements the same, and do not divide into 2 bowls.