I LOVE chicken salad.  We eat it regularly in warmer weather as part of a bigger salad like this:

  In cooler months, I will split sourdough rolls and top the same recipe with avocado slices and cheese, melting it under the broiler for chicken salad melts.  However we eat it, we never tire of this.  And, it is SO EASY to make with staples we keep on hand.  Try it – and you will LOVE it, too!

For chicken salad, you obviously need chicken.  You can use a ready-made rotisserie chicken (skin and bones removed).  You can slow cook one that you then skin, bone and shred.  I like to do this for special guests – and that’s my husband’s favorite version.  For ease, purchase the large canned white meat chicken at your local grocer or big box store.

12.5 oz can chicken, drained

3-4 stalks of celery, diced fine

1/3 medium red onion, diced fine

1 apple (Granny Smith, Pink Lady, Honeycrisp or other firm, crisp variety), diced fine

1 Tbsp. real mayo

1 Tbsp. good olive oil

1 tsp. fresh ground black pepper

zest and juice of 1 small lemon (optional, but really freshens up the flavor)

1 cup chopped pecans (or other nuts, if preferred)

Into a medium mixing bowl, zest and juice lemon, add mayo, EVOO and black pepper.   Stir to combine. 

Add in finely chopped celery, onion and apple, (I chop mine in a salsa maker) mixing well. 

Flake in chicken and stir gently to combine.  Add pecans last, right before serving so they don’t lose their crunch. 

Crazy Good!