Chicken Salad

The other day, I started my new kitchen job. Its pretty fun, but the food does get old rather quickly, so when I can, I pack something to eat with me. But what to pack? Well, I figured out a recipe for a chicken salad which is great to have on sandwiches, crackers, or just by the spoonful.

  • Chicken breasts, chopped (or shredded)
  • Celery
  • Onions
  • Season Salt
  • Mayonnaise

Chop up the Chicken, celery and onions. It really doesn’t matter how much you use of each, so I say be your own judge. I needed some for dinner plus lunch the next day so I used 4 smaller chicken breasts plus 1 small white onion and 2 stalks of celery diced. I put them all in a bowl with ½- 1 tbsp of seasoned salt and then stirred mayo in it. I started with one spoonful and added until It got to a consistency I enjoyed. Once it was done, for dinner I toasted some bread and we had toasted chicken salad sandwiches. It was really delicious. For lunch the next day, I didn’t bother toasting the bread, so I used normal soft bread and it was still just as delicious.

All in all, this was a really easy and simple thing I was able to create with some leftover chicken. I had made it before, but it was saturated in mayonnaise and seasoned salt. This time I believe I got an accurate measurement of mayo and seasoned salt, along with some veggies. I urge you guys to give it a try, and let me know how you enjoy it. If you made it better, let me know how you made it better!