Homemade Chicken Salad

Over the years so many have asked for my chicken salad recipe and to this 

day I've never shared it!

Well, here it is...finally in print.

During the Summer when it's hot {and oh, has it been hot and humid} I tend to have a few nights a week where our dinners consist of ANYTHING cold.

That means I have absolutely no interest in turning on the oven or even heating something up on the stove.  I'm guessing many of you are the same?

Enter in my Homemade Chicken Salad!

I've shown myself making this chicken salad on Instagram approximately 634 times the past few years and each and every time the messages start piling up.

Do you have a recipe for that?

Where is it on your blog?

Can I get the recipe?

And each time I think to myself, why on God's green earth have I not put this simple as pie recipe on my blog?  And yet, time passes and I forget and two months later we start the process all over again.  But....last week I made a HUGE batch and literally made myself take photos so this blog post could actually happen.

I've made this chicken salad pretty much the same way for YEARS and the family loves it.  It's a simple mayo, mustard combo with traditional seasonings - but my one trick is to add dickle pickle juice to give it a bit of a "tang".

And for crunch I add sliced almonds.  Some people love pecans or celery or diced onion, but I'm an almond girl.  Others love a good juicy halved grape or dried cranberries, but again I leave those out {but it doesn't mean you can't add them!}.

I love to take crackers and scoop out a good heap for lunch, but we also love putting it between bread and gooey cheese and making chicken salad melts {you know, like a tuna melt or grilled cheese}, they are SO good. 

I'm hoping you love this classic chicken salad as much as we do!

It's great for lunches and easy dinners and can be jazzed up any way you'd like to! If you make and enjoy please share with your friends.  I'd love for more people to see this one.

Homemade Chicken Salad

Yield: 3 cups

Author: Ally

Prep time: 5 MinTotal time: 5 Min

This classic chicken salad recipe has been around our house for years! A simple mayo and mustard combo with some spices and sliced almonds for crunch.

Ingredients

• 3 cups shredded or cubed cooked chicken
• 1/2 cup mayo
• 1/8 cup yellow mustard
• 1/8 cup dill pickle juice
• 1/4 cup sliced almonds
• 1 t. garlic powder
• 1 t. onion powder
• 1 t. salt
• 1/2 t. pepper

Instructions

1. In a bowl combine the mayo, mustard, dill pickle juice and seasonings.
2. Fold in the chicken and almonds and stir to combine.
3. Refridgerate for at least an hour before eating.  Store in the fridge to keep fresh for 3-4 days.
4. Serve on sandwiches, with crackers or over lettuce and tomato.

Notes:

I will often buy a rotisserie chicken and shred the meat for this chicken salad, but any leftover chicken you have will do! Just slice/cube it up in very small bites.

Nutrition Facts

Calories

620.32

Fat (grams)

50.02

Sat. Fat (grams)

9.61

Carbs (grams)

6.38

Fiber (grams)

1.89

Net carbs

4.49

Sugar (grams)

2.60

Protein (grams)

35.32

Sodium (milligrams)

1495.80

Cholesterol (grams)

142.30

Did you make this recipe?

Tag @sweetsavoryeats on instagram and hashtag it #chickensalad