L
Got a recipe for you. Here's a recipe for a variant of Chicken Salad that has been in my family for many, many years and it is one I make regularly to have on hand. It's quick, easy, and I think it is one of the tastiest chicken salads I have ever had.
Ingredients:
(1) rotisserie chicken from your local grocery store or Wal-Mart, etc. ~2 pounds
4 cups (by volume) celery, finely chopped including the leafy tops
2 cups (by volume) Spanish/Manzanilla olives, chopped
1/2 cup (by volume) Mayonnaise (can substitute salad dressing, cut by half with sour cream, etc.)
1/4 tsp each ground black pepper, celery salt (optional), onion powder
Procedure:
Gather your materials. I bought the chicken from Wal-Mart today, as well as the celery. I had the olives on hand as did I have on hand the spices.
Cut up your celery, including the leafy tops since that is where the majority of the flavor lives. I cut off the first 1/4" or so because they were dry and pithy, but the rest was good to go.
Cut up your olives. When I make this, I cut up the olives. When my Dad makes it he leaves them whole. It's entirely up to you. I cheat like crazy and use my Slap Chop for this. Ain't nobody got time for cutting up olives by hand.
This is my chicken. I picked all the meat off the carcass, but left the skin, the fat, the cartilage and the bones. Messy work, and if you're iffy about handling meat by hand...wear gloves?. I gave the dogs the skin, and they appreciated it.
All the meat from the chicken. Quite a bit here.
Roughly chop up the chicken into bite-sized pieces. Ideally, you will have a 1:1:1 ratio of celery to olives to chicken so every bite is tasty.
Now, add your 1/2 cup of mayonnaise, your seasonings, then fold together until thoroughly mixed.
Ta-Da!
As I said, you can easily substitute a salad dressing (Miracle Whip or similar) if you like, or cut the mayo by 1/2 and add sour cream to make up the difference. Additionally, you can add some finely chopped onion to your liking if you'd like to up the "bite" of the salad. Entirely up to you. Just use this recipe as a jumping off point and make it your own.
Keep covered with plastic film or aluminum foil and store in the refrigerator. I use a stainless steel bowl to ensure that the acids from the olives do not react with anything, but a glass or ceramic bowl would work well also.
Ingredients:
(1) rotisserie chicken from your local grocery store or Wal-Mart, etc. ~2 pounds
4 cups (by volume) celery, finely chopped including the leafy tops
2 cups (by volume) Spanish/Manzanilla olives, chopped
1/2 cup (by volume) Mayonnaise (can substitute salad dressing, cut by half with sour cream, etc.)
1/4 tsp each ground black pepper, celery salt (optional), onion powder
Procedure:
Gather your materials. I bought the chicken from Wal-Mart today, as well as the celery. I had the olives on hand as did I have on hand the spices.
Cut up your celery, including the leafy tops since that is where the majority of the flavor lives. I cut off the first 1/4" or so because they were dry and pithy, but the rest was good to go.
Cut up your olives. When I make this, I cut up the olives. When my Dad makes it he leaves them whole. It's entirely up to you. I cheat like crazy and use my Slap Chop for this. Ain't nobody got time for cutting up olives by hand.
This is my chicken. I picked all the meat off the carcass, but left the skin, the fat, the cartilage and the bones. Messy work, and if you're iffy about handling meat by hand...wear gloves?. I gave the dogs the skin, and they appreciated it.
All the meat from the chicken. Quite a bit here.
Roughly chop up the chicken into bite-sized pieces. Ideally, you will have a 1:1:1 ratio of celery to olives to chicken so every bite is tasty.
Now, add your 1/2 cup of mayonnaise, your seasonings, then fold together until thoroughly mixed.
Ta-Da!
As I said, you can easily substitute a salad dressing (Miracle Whip or similar) if you like, or cut the mayo by 1/2 and add sour cream to make up the difference. Additionally, you can add some finely chopped onion to your liking if you'd like to up the "bite" of the salad. Entirely up to you. Just use this recipe as a jumping off point and make it your own.
Keep covered with plastic film or aluminum foil and store in the refrigerator. I use a stainless steel bowl to ensure that the acids from the olives do not react with anything, but a glass or ceramic bowl would work well also.