Some people are coffee snobs, others are wine snobs. Personally I’m both – but I’m also a chicken salad snob. Which simply means I’m very particular about my chicken salad – so much so that I prefer to eat my own rendition of Chicken Salad over anyone elses. There’s nothing more gross than being served an overly wet chicken salad! Or a chicken salad that’s 95% chicken and only 5% added goodies (veggies, nuts, fruit etc). But worst of all, is putting a forkful of chicken salad in your mouth, only to bite into a piece of gristle or fat – YUCK! My love for chicken salad prompted me to start making it – exactly the way I like it!
This is my standard chicken salad (I have other variations to share in future blog posts), which can surely be found in my fridge Monday through Friday. Why not the weekends you might ask? Well, I typically grocery shop on Sunday – make my chicken salad on Monday – and by Friday, (thanks to my chicken salad loving husband) it’s all gone!
Always in search of a time saving trick, I started purchasing a whole rotisserie chicken breast from the deli section of the grocery store. When I was ready to make the chicken salad, all I needed to do was remove the cooked chicken from the bone. I prefer to hand shred the chicken into bite size pieces – but you could easily dice or chop the chicken as well.
The “goodies” of choice that I like to add are celery, red grapes and sliced almonds. Although you too could become a chicken salad snob, add your favorite ingredients and make it exactly the way YOU like it!
Dice, slice, or chop the grapes, celery and almonds – then mix well to evenly blend.
Chicken salad is delicious as is – eaten right out of the bowl! But you can also enjoy it stuffed in a lettuce wrap, half an avocado or a red pepper for a little variety.
- 1 Rotisserie chicken or 1.5 lb Chicken breasts
- 1 cup Red grapes
- ½ cup Celery
- ½ cup Sliced almonds (not slivered)
- ½ - ¾ cup Paleo Mayo
- Salt & Pepper
- Garlic power - optional
- If you are using a store bought rotisserie chicken, remove the skin and pick all the meat off the bone. I prefer to pull or shred the chicken into bite size pieces. But you may also cut or dice the chicken.
- If you are preparing your own chicken, you can bake, grill or par-boil the chicken breasts until no longer pink, then shred or dice it.
- Cut grapes in half (or quartered for smaller pieces)
- Dice the celery
- *Note - the proportion of grapes, celery and almonds to chicken is my personal preference - but you can easily adjust the quantities to please your taste buds.
- Toss the chicken, grapes, celery, and sliced almond together to evenly mix.
- Add the mayo until you've reached the consistency of your choice.
- Add salt, pepper and garlic powder (optional) to taste.
Join our Community & Get The Cavemamas Favorite Things we think you should know about!
Subscribe to get our latest content by email.