Basic Chicken Salad Serves 4
- 4 c. roasted chicken (OR any kind of cooked, including canned)
- 1/2 c. chicken broth (from the cooked chicken)
- 1 tbs. white wine vinegar or fresh lemon juice
- 1 c. each small chopped (not diced) celery, sweet pepper, purple onion
- 2 tsp. kosher salt
- 1 tsp. each freshly ground black pepper and crushed tarragon
- *1 c. (approximate ) good mayonnaise (homemade or premium brand jarred) You can substitute 1/2 c. good greek yogurt for 1/2 c. of the mayonnaise here if you like to lighten this dish. You decide how tight or loose you want your chicken salad to be. In the interest of light and healthy is perfectly acceptable to use more chicken broth to keep it loose.
- Chop chicken into medium chunks, taking care to remove all bone and cartilage (if canned, try not to break up too small.)
- Place chicken, with other ingredients in a large bowl, and toss gently together until all is nicely coated. Cover and refrigerate until ready to use.
Preparing this chicken salad in bulk, withholding the mayo (*yogurt) and freezing in use-sized portions works as a “prep ahead” process to make a quick and easy meals. Adding the mayonnaise just before serving when turning the prep ahead ingredients into the meal keeps it fresh and delicious while making an organized immediate meal.
Use 2 whole roasted chickens and put all the ingredients together (except the mayonnaise). Then portion the resulting ingredients into 8 – 5 cup portions. Reserve 1 portion in a medium sized bowl for immediate use, placing the remaining portions into heavy-duty freezer bags for storage in the freezer. When needed, thaw the frozen product, add the mayonnaise and finish the dish in one of the following ways. What’s for Dinner? YUM!
Note: A scoop of this recipe (without alteration ) added to a wide bowl of Romaine lettuce laced with cold bow tie pasta and your favorite Parmesan Italian dressing for a Summer Salad Supper in a flash.
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