Easy Chicken Salad
Talk about Easy Chicken Salad! This has got to be the world's easiest chicken salad recipe, yet it's a satisfying lunch item or a dinner entree.
The boneless skinless chicken breasts are simply poached, shredded and mixed with frozen vegetables, corn, green onions and seasoned mayonnaise.
The recipe is basic enough that you can dress it up for sit-down occasions, or keep the components separate until you need them in a hurry.
This should be a family favorite in no time at all!
Just A Note - Using cooked, fresh vegetables is a real plus - don't feel you have to use frozen vegetables just because the recipe calls for them. Little bits of leftover cooked carrots, potatoes, green beans, celery or broccoli can add flavor, volume and texture to this basic salad.
Yield: 4 to 6 Servings
Easy Chicken Salad
Ingredients6 boneless skinless chicken breasts
1 cup chicken broth or water
Kosher salt and ground black pepper
1 bag (15 ounces) mixed frozen vegetables, thawed and drained
1 cup frozen corn niblets, thawed and drained
1 bunch green onions, chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
Kosher salt and ground black pepper to taste
Season the chicken breasts with the kosher salt and pepper. Put them in a sauce pan or large skillet with the chicken broth (or water) and bring the pot to a boil. Lower the heat to a simmer, cover the pan and cook the chicken until is cooked through, about 20 to 25 minutes.
The chicken is cooked when it's no longer pink in the center and the juices run clear.
When the chicken is cool enough to handle, shred the breasts or cut it, against the grain, into long strips.
Toss the cooked chicken with the mixed vegetables, corn and green onions.
Whisk together the mayonnaise and Dijon mustard.
Stir the mayonnaise into the chicken and vegetables and chill for about 15 minutes before serving.
Food For Thought - There are plenty of ways to change this recipe so you can have it on a weekly basis without getting tired of it.
Add some crispy fried onions on top of each serving, throw in some peas and diced beets for color, season the mayonnaise with fresh chopped dill and a teaspoon of balsamic vinaigrette.
Hard boiled eggs, sliced and served on the side of the salad makes an attractive garnish, as does a sprinkling of fresh chopped chives and a dash or two of paprika over the whole plate.
Come up with some of your own ideas that suit your family's tastes.
Good To Know - This salad could be the answer to what should you do with leftover chicken.
Pieces of grilled chicken breast can be cut up or sliced into strips. If you have leftover rotisserie chicken, pull the meat off the bones and take off the skin.
Even if you don't have leftovers, you may want more flavorful chicken than just poached breasts. Use your favorite seasoning mix, like an Italian-style or Cajun blend to rub in some flavor, then quickly broil or saute the chicken and use the cut up pieces for this chicken salad.
Amount Per Serving: Calories = 416, Fat = 22g, Cholesterol = 96mg
