This is my all-time favorite chicken salad. There are SO many variations of chicken salad and many of them are very good. I’ve tried all different kinds of nuts- pecans, walnuts, slivered almonds- included fruit, both fresh and dried- apples, pears, peaches, cranberries, cherries, orange, mandarin, grapes- and tried a variety of herbs and dressing recipes. This one comes out as a winner time and time again and it couldn’t be easier. Creamy, crunchy and so fresh! Don’t be fooled by the simplicity, it’s extremely delicious.
I won’t post amounts, because you can scale it to whatever amount you need. It’s very forgiving.
Amy’s Favorite Chicken Salad
by Amy Love, Real Food Whole Health
Cooked pastured chicken, cubed (I often use leftover roasted chicken breast meat)
Organic celery, cut into paper thin slices
Pecans, ground finely (from soaked and dried nuts)
Homemade mayonnaise with extra lemon juice and lemon zest additions
Unrefined sea salt
Freshly ground black pepper
Very often, I will make the mayo first in the food processor (see recipe for mayo). I will pour out almost all of it into its glass jar for storage, leaving enough for my chicken salad behind. Then I add in my chicken and pulse to blend. Add celery. Pulse. Add pecans. Pulse. Add salt and pepper. Pulse. Taste. Adjust seasoning. Voila!
You can also make it in a glass bowl and just chop it up with a fork.
Serve on lettuce leaves, on homemade sourdough bread or atop crackers (I like it on rice snaps). Served beside avgolemono soup, this makes a lovely light lunch or summer dinner.