Savory Chicken Salad Recipe
Savory chicken salad recipe, no nuts, no fruit! The best-tasting chicken salad, ever! Not fruity, sweet or nutty, just loaded with celery crunch.
- 3 cups chicken, chopped or minced
- 3/4 cup celery, diced small
- 3/4 cup mayonnaise
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley optional
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
In the bowl of a food processor add a mix of breast and thigh meat, pulse a few times until the meat is chopped fine.
Measure 3 cups of chopped chicken into a large bowl. Add the finely chopped celery. If desired add 2 or 3 diced green onions.
In a small bowl combine the mayonnaise, celery salt, dried dill, dried parsley, kosher salt, and pepper.
Pour the dressing over the chicken and celery and stir to combine thoroughly.
Cover and refrigerate for at least an hour.
UPDATE: Several readers stated this is too salty.
I just made this with 1/2 teaspoon celery salt and 1/2 teaspoon of kosher salt. When I asked my husband what he thought he said: "It needs salt".
So start with 1/2 the celery salt and kosher salt called for in the recipe and then adjust to your taste.
Also, this recipe uses kosher salt, not table salt. There is a difference. A teaspoon of flaky kosher salt delivers less salty flavor than a teaspoon of table salt, which is more compact.
It's important to refrigerate this chicken salad for at least 1 hour. This allows time for the flavors to combine.
Lighten It Up - Use light mayonnaise to lower the calories and fat. You can use Greek yogurt but it will change the flavor.
Storing - Place it in an air-tight container and refrigerate for up to 4 days.
Freezing - We do not recommend freezing this chicken salad. The mayo does not fair well in the freezer.
Calories: 251kcal | Carbohydrates: 1g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 595mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg