Are you tired of cooking? Do you need a quick and easy lunch or dinner? This classic chicken salad sandwich is perfect for a quick and easy meal.
I grew up in Oregon, but have lived in Oklahoma for over twenty years. One of the things that I have learned after living in two totally different parts of the county is how regional food can be.
I grew up eating shrimp on pizza. Most people in Oklahoma think I am crazy when I talk about how good shrimp is on pizza.
On the other hand BBQ Bologna is huge in Oklahoma. It in on the menu at almost every BBQ restaurant. When I mention BBQ Bologna to people in Oregon they can’t believe it is popular in Oklahoma.
Chicken salad is another example of regional food. I ate chicken salad some growing up, but it certainly wasn’t a staple in my family.
When I moved to Oklahoma I quickly realized that people in Oklahoma and people in the south, take chicken salad very seriously. And what you put in your chicken salad varies by region and family.
I never knew that people could be so opinionated about chicken salad. Everyone has a best way of making it.
I am not sure if it is my Oregon roots or just that I often like to keep things simple, but when it comes to my chicken salad most of the time I like to keep it simple and pretty classic.
I don’t usually put anything odd in my chicken salad. No fruits. No nuts. No celery.
I also like my chicken salad pretty shredded. As in I don’t like huge chunks of chicken. I want small pieces of chicken with the dressing completely mixed in.
I use a food processor to get the best texture, but if you like chunkier chicken just cut it up or shred the chicken by hand.
One of the things I love about chicken salad is that it makes a great summer lunch or dinner. When it is over 100 degrees here in Oklahoma, turning on the oven is the last thing I want to do. Chicken salad doesn’t require the oven, so it makes a great summer meal.
I also love that I can make this ahead and serve it several different ways. I can serve it as sandwiches. My son loves to eat his on a hamburger bun with a slice of cheese.
My girls enjoy it on gluten free bread. I prefer mine on a tortilla or on a piece of lettuce for a lettuce wrap. This is one of those recipes that is easy for everyone just to eat how they like it.
To add some flavor to my chicken salad I like to use grilled or rotisserie chicken, but any cooked chicken will work.
I would love to hear how you enjoy your chicken salad. Do you keep it simple or do you like to add things into your chicken salad?
- 6 cups cooked boneless chicken breast or chicken tenderloins, cut into chunks (To add flavor I like to use grilled or rotisserie chicken)
- 1/3 cup relish, sweet or dill
- 1/2 cup mayonnaise (Use more if you like a wetter texture)
- 3 hard boiled eggs, cut up
- 1/2 teaspoon salt
- bread, gluten free bread, buns, etc for serving
- Place cooked chicken in a food processor. Pulse a few times to chop up chicken.
- Add remaining ingredients and pulse a few more times or until desired consistency. Be careful not to over process.
- Serve on bread, tortillas, or lettuce.
- Refrigerate any leftovers. This will last for several days in the refrigerator so make extra for easy lunches.
Amount Per Serving: Calories: 354Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 170mgSodium: 470mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 38g