My mother-in-law’s famous (thanks to an unusual ingredient) old fashioned chicken salad from her Farmer’s Market days. Easy to make with a minimum of fuss. In this clan, it’s the only way we make chicken salad.
3 to 4 lbs of cooked chicken (breasts & thighs)
1 cup celery, sliced thin
1/2 yellow or white onion, sliced thin
3/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons celery seed
Sea salt and white pepper to taste
McCormick® Celery Salt (optional)
Cut the chicken into small bite size pieces directly into the Pyrex® bowl. You want about 4 cups of meat.
Add the sliced celery, the sliced onion and the chopped parsley.
Season with salt and pepper to taste.
Top with the celery seed.
Add the sour cream and some mayonnaise.
Mix well to combine the ingredients evenly throughout the chicken.
Adjust the amount of mayonnaise and maybe the salt. You might want to sprinkle with celery salt later.
Do not pack down into the container.
Serve on a bed of lettuce. I used butter lettuce and radicchio as well as a side of sliced tomatoes topped with thin shallots and a drizzle of robust olive oil. Add a slide of thick cut French fries or cut some thick slices of baguette to serve with good butter. That’s all there is to it!
Keywords: chicken, salad