Once the weather starts turning warmer, cravings for chicken salad set in. Is that weird? Probably. For me, chicken salad is a distinctly warm weather food. It’s great for using up leftover chicken, and in the summer any meal that doesn’t involve turning on the stove or oven is a good one!
I’m guessing that everyone has their own chicken salad recipe. I’ve seen lots of variations on the internet over the years, but I ultimately always come back to the one my mom makes. Mom’s recipes are always best, aren’t they?
Since this recipe is the one I grew up with, I’ve never used a written recipe. What you see below are some guesstimated instructions. Feel free to tinker and adjust to your personal taste!
2-3 chicken breasts, cooked and cubed
1 15oz. can of mandarin oranges (drained)
4-6 ribs of celery, chopped
1/4 – 1/2 cup of mayo
salt & pepper to taste
(If you have leftover chicken, it’s perfect to use in this recipe. You can also buy a roasted chicken from the grocery store if you really don’t want to turn on the stove. Or, you can follow these instructions to poach your own chicken breasts: Salt and pepper the chicken breasts and set them in a large pot with enough water to cover them. Add 1 chopped onion and 1 chopped garlic clove. Cover, bring to a boil, then simmer for 10-15 minutes or until the chicken is cooked through. Remove chicken from the liquid, and allow to cool for 10-15 minutes before chopping into small cubes.)
Place cubed chicken in a large bowl. Add chopped celery stalks and mandarin oranges. Add mayo, and stir to combine.
Set it in the refrigerator to serve chilled, or if you are impatient like me, you can eat it right away. Serve on croissants or a nice soft roll topped with lettuce.