Chicken Salad
  • Servings: 4
  • Preparation Time: 10-15 minutes
  • For the chicken salad
  • 2 1/2-3 c. chopped or shredded chicken from leftover roast chicken, or a rotisserie chicken from store, or canned chicken
  • 1 c. chopped celery
  • 3 thinly sliced green onions
  • 1 c. seedless grapes, cut in half
  • 1 c. sliced almonds (or pecans or walnuts)
  • 1/2 t. salt or to taste
  • For the herbed mayonnaise:
  • 1 whole egg
  • 2 T. lemon juice
  • 1/2 t. salt
  • 1 T. fresh parsley
  • 1 T. fresh chives,
  • 1/2 T. fresh basil
  • 1/2 T. fresh dill
  • 1/2 T. fresh oregano (or use herbs of choice)
  • 1/2 c. EVOO
  1. First use a blender to make herbed mayonnaise. Put lemon juice (about 1/2 of large lemon, juiced), 1 whole egg, 1/2 t. salt, and herbs of choice in a blender. Pulse until herbs are well chopped, then turn on high speed for a few seconds. Turn blender off, take off pour spout, turn blender on low speed and slowly add oil and blend until mixture thickens. Chill until ready. Combine chicken, celery, green onions, grapes, almonds (or nuts of choice), salt and mix together in large bowl. Stir in herbed mayonnaise until well mixed. Chill until ready to serve.
During warm weather months we really enjoy chicken salad on GF slider buns. My daughter, Michelle, loves grapes in her chicken salad, so we always make a version with grapes. But you can substitute pineapple, apples, or dried cranberries if preferred.