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The Best Chicken Salad is simple.

No need to re-invent the wheel.

I make this for parties – rarely is there any left.

And, it’s only if I hide some for later.

The key ingredients – a generous rotisserie chicken (preferable one you roast yourself because its going to be unbelievably tender, read – not dried out)

Plenty of high quality mayonnaise

Chunky chopped celery

Kosher salt

And, of course ground black pepper

For me, a generous pour of Louisiana Hot Sauce over the chicken salad is a must, but you do you.

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THE BEST CHICKEN SALAD

Recipe by Jennifer Williams

The BEST Chicken Salad is the most simple.  Don’t over-complicate it.

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The Best Chicken salad served on rosemary crackers - J Dub By Design™
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Ingredients

  • rotisserie chicken (coursely chopped)
  • butter
  • your favorite seasoning (I use Tone’s Cajun seasoning)
  • lemon slices
  • onion slices
  • mayonnaise (the amount is going to depend on the size of your chicken)
  • chopped celery (large chunks) – I use between 4-6 large ribs
  • kosher salt
  • course ground black pepper
  • Louisiana Hot Sauce (optional)

Instructions

  1. Don’t go buy a pre-cooked rotisserie chicken.
  2. Pat dry your whole chicken.
  3. Butter and season your rotisserie chicken on both sides.  Place a lemon slice and a half a peeled onion in the rear end of the bird.
  4. Lay a few slices of lemon and onion on the bottom of a roasting pan.
  5. Place the bird breast side down on the slices.
  6. Pour in some good quality chicken stock.
  7. Bake in the oven at 400 degrees for 50 – 70 minutes depending on the size of your bird.
  8. Remove the chicken from the oven and allow to cool long enough that you can easily remove the meat.
  9. Coursely chop both the dark and light meat and place in a bowl.
  10. Add in chopped celery.
  11. Add in mayonnaise gradually.  You want enough to generously coat everything WELL, but not so much that it becomes a sloppy mess.
  12. Taste and add salt as desired.
  13. Then generously sprinkle on the course ground pepper.
  14. Refrigerate for at least 4 hours (don’t skip this step because it allows all ingredients to marry)
  15. Take from fridge and taste again.
  16. You may need to add more mayonnaise, salt, and pepper.
  17. Serve on crackers or make a sandwich.
  18. Top with a bit of hot sauce if that’s your thing.
  19. Enjoy!

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The Best Chicken salad served on rosemary crackers - J Dub By Design™
The Best Chicken salad served on rosemary crackers – J Dub By Design™

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