Ok, here it is.
My famous chicken salad recipe.
It's taken me awhile to truly perfect it.
I would make it too wet, or too lemon-y, or over-seasoned.
I once made chicken salad sandwiches for a party, and they were eaten in ten minutes. So I put out the leftover bowl of chicken salad with some crackers, and that was gone in another ten.
It's that good.
This isn't some fruit-filled crazy chicken salad recipe.
There are no apples or grapes in it.
Because I think that's gross.
However, you could add some walnuts to it.
I wouldn't mind that.
(But it's not necessary)
The best thing about this chicken salad is that it doesn't matter what kind of chicken you use, as long as it's fully cooked chicken. So I always make it the day after we have rotisserie chicken, or the day after I buy fried chicken from my grocery store. I have tried once or twice to use canned chicken (like tuna salad) but it's just too wet and this way, I get to use up my leftovers and not use my stove during this miserable heatwave. I use both dark and white meat, and I think the combination of the two makes the chicken salad more savory.
Also, it would seem that the amount of wet ingredients wouldn't be enough to really mix well, but I promise that if you add too much, you will get chicken salad soup.
And that's almost as gross as adding apples or grapes to chicken salad.
Ok, ok. I know there is a whole platoon of people who just can't eat chicken salad without fruit in it.
No, I get it.
I have a girlfriend who ate a grape-laden chicken salad sandwich, from a particular restaurant, every single day for six months.
Sometimes, she ate two a day.
She ate them so much she made herself sick.
And while I wouldn't have gone to those extremes, I can say that when I make my particular chicken salad recipe, it never lasts more than two days.
And we're talking about three cups of chicken here.
(It's that good!)
The Best Dill Chicken Salad (without fruit)
For this particular batch of chicken salad, I used three cups of chicken, because that's how much chicken I had left from the day before. But you can easily divide this portion if you have less chicken, or double if you have more. For a half-portion, use about 1/4 cup of mayo, adjust other seasoning slightly.
3 cups of chilled, chopped cooked chicken (white and dark meat, skin and bones removed)
1/2 cup chopped red onion (about half of one red onion)
1/2 cup chopped celery (about 3 stalks)
1/2 cup mayonnaise (I used light mayo, don't use fat-free because it tastes disgusting.)
A splash of bottled lemon juice (about 2 TBSP)
2 TBSP (or more) dried dill
Salt and pepper to taste
Combine all ingredients, in order, in a large bowl. Mix well, add a little more mayo if necessary, no more than 1-2TBSP more for consistency. Season well with salt and pepper. Refrigerate for an hour before serving over crusty French bread, crackers, sandwiches or eating directly out the bowl with a spoon.
Note to You: I know this sounds like a really simple recipe, but I swear that you don't need any other seasonings or ingredients. I have tried making this chicken salad about five hundred different ways and failed miserably each time. Sometimes, simple is really better.