Chicken salad

Meganthedogmom

What do you guys put in your chicken salad? I eat it about 3x a week and I love it, but I don't want to get sick of it either. My go-to easy chicken salad is 1 can chicken, 30g mayo with olive oil, 45g relish and a squirt of mustard.

I've heard of putting sriracha in it too, but haven't tried it yet.

Any suggestions on interesting flavors to add?

RelCanonical

I add grapes (I prefer purple grapes, but I think green is more common?) and celery. I also season it a ton with basil, oregano, chili pepper flakes, and pepper. Om nom nom.

agbmom556

instead of relish I cut up spicy pickles.
or apples, dried cranberries and grapes.

Meganthedogmom

RelCanonical wrote: »

I add grapes (I prefer purple grapes, but I think green is more common?) and celery. I also season it a ton with basil, oregano, chili pepper flakes, and pepper. Om nom nom.

Ahh I do basil sometimes too. So good!

H_Ock12

Sometimes I'll add boiled eggs or garlic and onions. Other times I'll substitute the mayo and mustard for buffalo sauce and add finely sliced onions.

yellingkimber

I use leftover baked chicken from dinner, throw in a single serve of greek yogurt, grapes, almonds, celery, onions, lemon juice, and then season to taste. Usually with some garlic powder, salt, white pepper, and sometimes sriracha.

deluxmary2000

I use mashed avocado instead of mayo, and add slivered almonds. Yuuuummmm

yellingkimber

I forgot diced apples! Diced apples are a staple imo.

JenHuedy

I got creative for my lunch today and mixed leftover rotisserie chicken with diced celery and apple, greek yogurt (has to be at least 2% fat) and sweet curry powder for seasoning. Stuffed it all in a Tumaro's wrap with some spinach. Turned out delicious!

dfwesq

I've had chicken salad with curry powder - it's very tasty. Those recipes sometimes call for some fruit too, I think just to add a little sweetness without turning it into a full-on sugary chutney.

AngryViking1970

Greek yogurt, blue cheese, diced celery/onion, a little dill and Frank's Red Hot

EHollander89

I like to add dill, grapes, and either pecans or walnuts

missyrissy415

I prefer baking chicken breasts and splitting them in half, I use a scale and consume about 5 ounces of chicken at each sitting, I love to have it with diced tomato/cucumber salad with lime drizzled over the top and half of a small baked yam on the side. I am easy on the salt in love Mrs. Dash

mjbnj0001

Depends on the source of the chicken and what's in the fridge.

I don't usually cook chicken especially for chicken salad (i.e., not really "plain" chicken), and I often make chicken salad as a fridge-cleaner method to extend the life of leftovers a couple of days.

One thing I don't usually use is mayo. Prefer plain greek yogurt instead. Sometimes, depending on the base flavor of the chicken, it's EVOO, citrus juice and/or a dash of vinegar. Sometimes a mustardy vinaigrette.

Typically, I do use lots of veggies (some variant of red onions, celery, green/red peppers, scallions, carrots, red cabbage, etc., run through the food processor to shred or finely chop), often a good amount of herbs, sometimes halved cherry/grape tomatoes and/or seeded/peeled chunk-chopped cucumbers, etc. Sometimes a mix-in of leftover wild/brown rice or other bulk grain.

I'm posting this response today because before I sat down at my computer, I was looking at a stack of Tuesday's leftover yogurt-lemon-garlic-spiced marinated BBQ-grilled breasts that I might be rendering for chicken salad later this afternoon. The spice blend is the Med/Moor "Raz el Hanout," so I'm thinking of what to "saladize" it with. Oh, and I have about a cup of leftover plain couscous. I'm thinking a citrus-y, herb-y, vinaigrette mix might be the ticket to play off the already lemony tang and smoky spice of the chicken.

TeaBea

Green apple and red pepper. Craisins and celery are good too

Lounmoun

Basic- mayo or miracle whip,
Add ins- spicy brown mustard or pepper, red wine vinegar, herbs

mjbnj0001

mjbnj0001 wrote: »

Depends on the source of the chicken and what's in the fridge.

I don't usually cook chicken especially for chicken salad (i.e., not really "plain" chicken), and I often make chicken salad as a fridge-cleaner method to extend the life of leftovers a couple of days.

... (middle omitted) ...

I'm posting this response today because before I sat down at my computer, I was looking at a stack of Tuesday's leftover yogurt-lemon-garlic-spiced marinated BBQ-grilled breasts that I might be rendering for chicken salad later this afternoon. The spice blend is the Med/Moor "Raz el Hanout," so I'm thinking of what to "saladize" it with. Oh, and I have about a cup of leftover plain couscous. I'm thinking a citrus-y, herb-y, vinaigrette mix might be the ticket to play off the already lemony tang and smoky spice of the chicken.

OK, I convinced myself what to do by writing the above posting. Here's the result: the yogurt-marinated chicken breast with some plain couscous, veggies (celery, red onion, red cabbage, green pepper) and herbs (dill and some mint) with a lemon-EVOO dressing. Lunches and snacks for two more days. You'll see I sometimes like a mix of fine and course chop for texture. Since the whole breasts were bright yellow, I had expected a bit more color in the end result, but this still looks colorful to my eye.

midlomel1971

I love dill. I use it in tuna salad, vegetable dips and chicken salad.

Heather4448

Blue cheese, scallions and cranberries. OMG- so good!

nab212

Glad others share the pain of copious amounts of chicken salad or tuna.

CynthiasChoice

1 Grated fresh ginger, water chestnuts, mongolian fire oil, and soy sauce.
2 Diced pepperoncini, celery, green onions, black olives with Italian seasoning blend (I prefer Morton and Bassett)
3 Kalamata olives, Feta, tomatoes and cucumber with oregano
4 Walnuts and Jicama with Pesto

Queenmunchy

Pickled jalapeños!

JenAndSome

Plain Greek yogurt, a little bit of bacon, green onion and chopped chipotle peppers.

GottaBurnEmAll

I use vegetarian chicken substitute, but my dressing is Greek yogurt with oregano, parsley and lemon juice and I put cucumbers (peeled and seeded), cherry tomatoes, red onions and feta cheese in the salad. My husband adds olives. I don't put them in there because I don't like them.

sixxpoint

Keep it simple. Use fresh food and strive for high flavor.

Boneless, skinless chicken breasts poached in salted water with fresh rosemary & thyme.

Let cool. Slice chicken. Some of the cooked herbs will have stuck to the chicken, which is good. Add mayo, minced onion, minced celery and yellow celery leaves. Squeeze fresh lemon juice to taste. Season with kosher salt and fresh cracked black pepper.

Spread on toasted bread with extra mayo, Bibb Lettuce, and Tomato.

ninjamere1

I love adding a little diced jalapeno sometimes. Sometimes instead of pickles I'll chop fresh cucumber just to give it crunch without the salt or vinegar. I agree with apple suggestions - so yummy and can also make that a bit spicy for something different or add a little peanut butter and touch of vinegar and ginger and sprinkle of Cayenne with the apple - I'd avoid the Mayo then.

stelly76

I haven't tried it with chicken salad yet, but I love to put in pepperonchinis when I make tuna. It gives it a teeny bit of heat, and using some of the juice allows me to use less mayo.

EggToni

My fav is with sliced almonds, diced apples and diced celery. Ah man, now I'm hungry!