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Prep time
1 hour
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Cook time
15 minutes
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Serves
3-4
Author Notes
Chicken salad is forgettable, honestly. For some reason the person responsible for deciding on what goes into chicken salad and they chose grapes? We obviously didn't choose the brightest of the bunch for that job. However, mine has celery and I guess celery is controversial. Actually, the next person to tell me that celery has zero nutritional value can go touch grass, I don't want to know you, lose my number. This chicken salad has an egregious amount of celery because there are only two ingredients, chicken and celery.
You can use any kind of chicken you want. Leftover chicken, rotisserie chicken, boil chicken if you aren't too offended by that. Crisp the chicken up in a pan or leave it be, it really is a choose your own adventure. AND THERE IS NO MAYONNAISE IN IT —Jack Prefontaine
Ingredients
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2-3 pounds
Chicken (boiled, leftover, rotisserie)
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6-8
Celery Stalks
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3 tablespoons
Mustard (brown, whole grain, dijon)
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1/4 cup
Olive Oil
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2-3 tablespoons
Vinegar/lemon Juice
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Salt and Pepper
Directions
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Cook chicken and cut into preferred size
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Slice celery into same size as chicken pieces
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Combine all dressing ingredients in a bowl and mix with the chicken and celery
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Top with herbs if wanted (I want)
Eat with rice, bread, or on saltine crackers (my choice)
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