Chicken Salad

There’s no better way to give leftover roasted chicken a second life than with a classic Chicken Salad recipe. This version comes together quickly with ingredients you probably already have on hand, transforming leftover white and dark meat into a creamy, crunchy, flavor-packed dish.

The combination of crisp celery, red onion, and pickle relish gives the chicken plenty of texture and tang, while a simple mayonnaise dressing is brightened with white wine vinegar and just a touch of cream or whole milk. Freshly ground pepper, sea salt, and a sprinkle of parsley finish it beautifully.

This is an especially handy recipe when you’re entertaining because it can be made ahead and served chilled. Spoon it onto a bed of greens, pile it onto your favorite bread for sandwiches, or serve it alongside crackers for an easy appetizer. And because you’re starting with leftover roasted chicken, you’re getting a delicious new meal without starting from scratch.

Ingredients

• Leftover whole roasted chicken: pick off the white and dark meat, skin removed, and roughly chop the chicken meat.

• 1/4 of red onion, chopped

• 2 stalks celery, chopped

• 2 heaping tablespoons pickle relish

• 1 cup mayonnaise 

• 1 teaspoon white wine vinegar

• 1 teaspoon heavy cream or whole milk

• Freshly ground pepper and sea salt to taste

• Fresh parsley

Instructions

• Combine chicken, red onion, celery and relish in a large mixing bowl. 

• In a smaller bowl, whisk together the mayonnaise, white wine vinegar, heavy cream or milk, pepper, and salt until smooth. 

• Add half of the dressing to the chicken mixture to moisten–and add more, as needed. 

• Garnish with fresh parsley.
  

Enjoy!