We love chicken salad around our house. There are a few restaurants where I LOVE to pick it up for lunch, but we like to throw some together at home for quick sandwiches every now and then. We have done a homemade recipe where we boiled our chicken; however, when we decide last minute or find ourselves in a time crunch, it is great to have some cooked chicken on hand. (Explains why this recipe is called Easy Homemade Chicken Salad.)
****SIDE NOTE: I noticed when putting this post together that we buy a lot of Wal-Mart’s brand “Great Value”. That is probably because I am such a cheap-o when it comes to grocery shopping. Groceries are so expensive, you almost have to be! You will notice almost everything in this recipe is Great Value brand, ha! Maybe I should have named it “frugal and easy.” š
INGREDIENTS:
- (2) Cans of cooked chicken breast (I usually buy sodium free as well)
- Mayonnaise
- Mustard
- Pickles
- (1) Celery stalk
- (3) Boiled Eggs (We used fresh farm eggs from my Mom’s house)
- Freshly sliced tomato (For adding to the sandwiches š )
THE STEPS:
Dump the chicken, chopped celery, and chopped pickles into the bowl and add a little mustard.
Mix it all up. And if you prefer it like I do, “chop” the chicken while you’re at it.
Next, add your mayo. I apologize, I do not have a measurement. Our kitchen is more of a measure-by-taste kind of kitchen for some things. š
By now your boiled eggs should be cool, so chop them up and blend them in with a spoon. This should help absorb some of the creaminess. Also, if it is still too sweet… try adding a little extra mustard. If it is somehow not sweet enough, my mom has added less than a teaspoon of sugar to hers before.
Southern Mom Life 