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Chicken Salad served with a Cucumber Salad

Chicken Salad is one of my most favorite old time foods.  My recipe is easy to prepare and very simple. I am not one to add fruit, nuts or whatever else to my Chicken Salad.  I want it straight forward but delicious.  The sweet pickles give it that blend of sweet and savory, while the celery gives it a great texture with a little crunch.

This is a great recipe for a little meal prep, since the chicken salad will hold for up to 3 days.  I also love a nice Cucumber & Tomato Salad every now and again.  It is a great salad to throw together to pair with the chicken salad, steaks, chicken, pork.. The possibilities are endless.

Yields: about 4 sandwiches

Chicken Salad Sandwiches

Chicken Breast, cleaned 1 lb uncooked

All-Purpose Seasoning as needed for chicken

Oregano, dry as needed for chicken

Hard Boiled Egg, chopped 1

Celery, minced 4 inch

Sweet Pickles, chopped fine 1 Tablespoon

Seasoning Salt 1 – 1 1/2 teaspoon

Dijon Mustard 2 teaspoon

Mayo 4 – 6 Tablespoon

Croissants, toasted or grilled 4 ea

Bacon, precooked if desired

Avocado, sliced if desired

Leaf Lettuce if desired 

Tomato, sliced if desired

  • Pre-heat the oven to 350 degrees. In a oven safe pan, place your chicken breasts in the pan, seasoning generously with all purpose seasoning and oregano, then fill with water half way up the breasts.  Cover the pan with aluminum foil and place in oven and cook for about 35-45 minutes or until the internal temperature of you chicken reaches 165 degrees.  Once the chicken is ready allow to cool until it is manageable.
  • Prepare the hard boiled egg by bringing a pot of water to a boil and then placing the egg into the water.  Cover with a lid and turn the heat off.  Allow the egg to sit for about 15.  The egg should be cooked through.  Place the egg in a bowl of ice water to cool rapidly.  Peel the shell off and rinse the egg and place on cutting board to chop.
  • While you prepare your hardboiled egg, chop your celery fine, chop the pickles fine, then mix with 1 teaspoon seasoning salt, & dijon mustard.
  • Once the chicken is cool enough to handle, chop the chicken and mix with the prepared ingredients.  Start by adding 4 tablespoons of mayo and mixing well.  Depending on how wet you want your mix to be either stop at 4 tablespoons or continue adding, stirring your chicken salad between additions until the desired consistency is reached.
  • Allow to rest in the refrigerator for 15-20 minutes.  Prepare the salad while you wait.

Cucumber Tomato Salad

Seedless Cucumber, 1

      peeled, halved and sliced

Cherry Tomatoes, hailed 1 pint

Fresh Basil, chopped 3-4 leaves

Red Wine Vinegar 2 Tablespoon

Oregano 1/4 teaspoon

Salt, kosher 1/4 teaspoon

Black Pepper pinch

Juice of Lemon 1/2

Sugar 1/2 tsp (optional)

Oil 1 1/2 teaspoon

  • Prepare Salad: Prepare the cucumber, tomato and basil as specified and place in medium size bowl.  Add vinegar, oregano, salt, pepper, lemon and sugar into to a small bowl.  Then drizzle the oil in while whisking to emulsify the dressing. Stir into the cucumber/tomato/basil mixture and stir to coat.  Add a touch more salt and pepper if desired.
  • Prepare your sandwiches as desired, or store your chicken salad for up to 3 days in a sealed container in the refrigerator.

Chef Tip: Make sure the chicken salad is completely cooled before covering and storing any extra in the refrigerator.  Then press a sheet of plastic wrap directly onto the chicken salad and then cover.  This will help ensure the freshness.

Chef Tip: If you are preparing the salad for meal prep, add the ingredients for the dressing separately into and air tight container(oil, vinegar, lemon, salt, pepper, oregano, sugar) and give it a nice shake. Drizzle over cucumber and tomato about 5-10 minutes prior to eating.

Be sure to use a soft bread to make your sandwiches.  This will ensure a even bite and help avoid the chicken salad shooting out the sides with each bite.

For a printable or PDF version of the recipe, click here…

Check out my segment on WFXB Fox TV’s Carolina AM with my friend Greg Rowles below…

If you are looking for a great vegetable recipe, check out my Medley of Vegetables.  It pairs great with chicken, pork, beef and seafood.

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