Chicken Salad Recipe
I love my chicken salad recipe! My daughter hates mayonnaise but loves my chicken salad. The key to this chicken salad is the smooth consistency. If you like a chunkier chicken salad, then I suggest not using the food processor step. I have assembled a recipe that I created myself.
Warning: measurements are not accurate! The measurements are just an estimate. You must do it to taste!
Holy Trinity (onion, bell pepper, celery mix)
First, you must buy a rotisserie chicken. It doesn't matter what flavor i.e. lemon pepper, cajun, bbq. Personally, I get either a regular or cajun flavor.
Once you get it home, pull all the meat off the chicken and put in a separate container like below. **You must do this while the chicken is still warm.
Next, take your food processor out. I have a small food processor that takes small amounts of chicken at a time. Let it go until it becomes a smooth consistency.
Once you have finished processing all of the chicken, then you must do the same with the onion, bell pepper, garlic and celery combination. If you like a chunkier and crunchier version, then you can omit this step.
When you have finished processing all of the ingredients, put them all together in a bowl and add the mayonnaise. It usually takes half of a 30 oz bottle of mayonnaise. Mix and see what type of consistency you have. Make your own judgments on how dry or wet you like your chicken salad.
Next, add all of the other ingredients as such:
Garlic salt - 1 teaspoon
Garlic powder - 1 tablespoon
Onion powder - 1 tablespoon
Cayenne - 1/2 teaspoon or to taste
White pepper - 1/2 teaspoon or to taste
Parsley - 1 teaspoon
Mix very well and taste. See if you need more seasoning. Once you are happy with how it taste, you can either eat it or put it in the refridgerator. I prefer it nice and cold and let the seasonings settle in.
You can use Ritz crackers, Saltine crackers or whatever you like to go with your chicken salad.