Chicken salad is one of those timeless classics. There are so many ways to eat it too – by itself, on pita, on bread or toast, on a bed of greens, dipped with chips. This recipe is an adaptation of the recipe my mother made growing up and a few additions of my own! For crunch, I add the classic celery but also add toasted slivered almonds and grapes (both my moms signature move!). The toasted almonds add a great nutty flavor and the grapes add a touch of sweetness – both work to balance and cut the heaviness from the mayo. One of my twists is the smoked paprika – just a pinch or it becomes over powering – but this adds a depth of smokiness and rich flavor. This is probably my favorite thing to make when I have a rotisserie chicken because it requires low effort to make and tastes great!
- 1/3 Rotisserie Chicken
- 1/8 Cup Slivered Almonds, Toasted
- 1/3 Cup Halved Grapes
- 1 Rib Celery, Chopped
- 1/4 Cup Light Mayo
- 1 Tsp Dijon Mustard
- Salt to taste
- Pepper to taste
- Pinch of Paprika
- Serves: 2-3
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 Minutes
Step 1: In a large mixing bowl, add the rotisserie chicken, mayo and mustard and mix well.
Step 2: Add in salt, pepper, and the paprika and stir to combine. Once well combined, add the celery, grapes, and almonds and mix until equally distributed.
Step 3: Serve with pita bread, on a sandwich, or just with a fork and enjoy!
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