Chicken salad in a sandwich, chicken salad all by itself on a cupped lettuce leaf, chicken salad on the end of my fork right out of the bowl–I love it! This traditional-style chicken salad is from my youth and it remains a personal favorite.
When I watched Anne of Green Gables many years ago, I remember a scene where Anne and Dianna are talking about eating chicken salad at a fancy hotel on Prince Edward Island. Despite the fact that I had grown up eating chicken salad, I suddenly found myself looking at chicken salad in a new way…kind of dreamy and summery and the epitome of quiet, quaint afternoon relaxation.
Traditional chicken salad can be considered a sort of “lady” food, but if you want a kicked up version of chicken salad, give this Kick-Your-Can Chicken Salad a try. Make it as spicy as you want and then update it by wrapping it in your favorite tortilla.
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Traditional Chicken Salad
This is a traditional chicken salad recipe that has been around for at least a century. You know, the kind they used to serve at tea parties, when ladies wore lacy gloves and sipped tea out of tiny cups.
Servings: 6
Ingredients
- 2 1/2 cups roasted chicken (I used a rotisserie chicken), medium diced
- 2 stalks celery, diced
- 1 small, sweet onion, finely diced (about 1/2 cup)
- 3 tablespoons sweet pickles (or dill pickles if you prefer)
- 3/4 cup mayonnaise
- 1/2 teaspoon seasoning salt
- 1 tablespoon finely chopped fresh parsley, optional
Instructions
- In a medium bowl, stir together all ingredients.
- Cover bowl and chill for at least 1 hour to allow ingredient flavors to meld well.
- Serve on sandwich rolls with lettuce and tomato slices; on a cupped lettuce leaf; or croissants.
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I am seriously craving it! Yum!
Thanx… loved it