Cook Chicken Salad
Chicken salad is made primarily of chopped chicken, mayonnaise or some other binding ingredient, and various additions such as celery and nuts. There are numerous variations of traditional chicken salad, but most recipes have these basic ingredients in common. This recipe yields approximately two servings of chicken salad, but it can be easily doubled or tripled to make a larger batch.
Instructions
1. Cook two boneless, skinless chicken breasts using any method you desire. Chop the cooked chicken into small one to two inch strips. You should have around two cups of chicken to add to the salad. Reserve any leftover chicken for other recipes or discard.
2. Combine the chopped chicken with one tbsp. lemon juice, ¼ tsp. black pepper, ¼ tsp. salt, and ½ tsp, olive oil in a large mixing bowl. Toss the chicken to coat thoroughly.
3. Add ½ cup toasted almonds to the chicken mixture and toss again. Cover the bowl and refrigerate for at least 15 minutes to chill the ingredients. Chop one stalk of celery and ¼ cup fresh parsley.
4. Remove the bowl from the refrigerator. Add the chopped celery and parsley, ½ cup of cold mayonnaise and two tbsp. mustard. Stir the chicken salad well to combine all ingredients.
5. Add additional salt and pepper to taste, if desired. Place a large romaine lettuce leaf on each serving plate and divide the chicken salad equally between them. Serve immediately. Alternatively, you can store the bowl of chicken salad covered in the refrigerator for up to three days.
Tags: chicken salad, chicken salad, chopped chicken, Cook Chicken, Cook Chicken Salad
