I’m a sucker for tuna or chicken salads. Chicken salad though always seems like a more difficult task; you have to cook the chicken instead of just opening a can of something. What works great though, is if you’ve got left over chicken from something else, or just make some extra in prep for lunch the next day. This salad is truly easy, and very delicious. You can of course add grapes or walnuts if you’re one of those people, but I like mine basic and flavorful.
- 3 cups cooked and shredded chicken breast*
- 1 cup mayonnaise
- 1 stalk celery, diced
- ½ cup diced sweet onion
- 2 teaspoons honey mustard
- 1 tablespoon fresh lemon juice
- 1½ teaspoon garlic powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
- In a medium bowl combine all ingredients until thoroughly mixed.
- Refrigerate for 4 hours or overnight for best flavor.
- Serve on its own, on bread, in a wrap, or in lettuce boats as pictured here.
** Recipe time does not include cooking the chicken, this would assume it is left over from a previous meal or made in advance.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…