Cheap Eats – Chicken Salad

Every time I cook chicken I always have left overs. Maybe it is because I live by myself or it is the fact that nobody can (let me rephrase that) should eat a 5lb chicken. Earlier this week I made beer can chicken. Probably the best way to roast a chicken. Even with having friends over, I still had 2-3 cups of chicken meat left over. So what is the cure? Homemade chicken salad, of course.

Chicken salad is amazing for lunch, dinner or even an appetizer.

Instructions

The first step is dice your vegetables.

Try to dice all of them so that they are about the same size. I diced mine about a 1/4 inch square.

Then place the vegetables and the chicken in a bowl and mix it up.

Now add the mayonnaise, dijon mustard, cayenne pepper (optional) salt and pepper. Mix everything together. If you feel you need more mayonaise add a bit more.

That is it. Chicken salad is extremely easy. You can add fresh herbs if you like. Cilantro, tarragon and parsley make good additions. Serve the chicken salad on nice bread for sandwiches. Serve it on a bowl of iceberg lettuce for a dinner salad. Or, carve out a nice heirloom tomato, slice it partially through into quarters forming a flower shape, spread out petals and place a spoonful of chicken salad in the middle for a nice appetizer.

Refrigerate any leftovers.

This chicken salad recipe is quick easy and full of fresh flavors from the vegetables.

If you are in the mood for some chicken salad and you don’t have any leftovers, you can always pick up a rotisserie chicken from the supermarket. Most supermarkets have a day where they have them on sale. Even if you don’t want to eat it, it can be affordable to pick it up for lunch meat. You can also make open face hot chicken sandwiches with it.

Chicken Salad

Easy homemade chicken salad with fresh vegetables, mayonnaise, and Dijon mustard. Perfect for sandwiches, salads, or appetizers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Appetizer, Lunch

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups cooked chicken cubed or shredded
• 2 stalks celery diced
• 2 green onions diced
• 1/2 cup red onion diced
• 1 green pepper diced
• 1/2 to 3/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp cayenne pepper optional
• Salt and pepper to taste

Method

 

1. Dice all vegetables to approximately 1/4 inch squares for uniform size.
2. Place diced vegetables and cooked chicken in a large bowl.
3. Add mayonnaise, Dijon mustard, cayenne pepper (if using), salt, and pepper.
4. Mix everything together thoroughly. Add more mayonnaise if needed based on your preference.
5. Serve on bread for sandwiches, on lettuce for a salad, or in a hollowed tomato for an appetizer.
6. Refrigerate any leftovers in an airtight container.

Notes

Fresh herbs like cilantro, tarragon, or parsley make excellent additions. Use rotisserie chicken from the supermarket if you don’t have leftovers.