Toni's Homemade Chicken Salad
Now while I can't take full credit for this recipe, I definitely put my own twist on it. From as far back as I can remember, my grandmother has been making homemade chicken salad. It's a super simple recipe and I've made my own little changes to it.
To make this recipe you'll need:
- Cooked chicken (I used canned chicken)
- Sweet pickle relish
- Diced pimentos
- Diced celery
- Chopped green onion
- Pomegranate seeds (optional)
I start by mashing the chicken so it takes more a shredded texture but I don't shred it completely because this will be done when we fully mix our salad. Since this entire recipe is eyeballed and not actually measured, you're welcome to use as many or as little of the ingredients as you'd like. I put in just enough mayonnaise for my salad to be slightly thick. Then I put in a generous amount of relish to taste. Once those 2 ingredients are in the bowl, I fold the current mixture a couple times to mix. Next I add in about 2 tables spoons of the diced pimentos, half a cup of the diced green onions, and because I like my chicken salad super chunky and crunchy, I add in about a cup (or more) of the diced celery. Once all these ingredients have been add in, I roll my lemon to get the juices flowing and then I cut it in half and squeeze both halves into my bow. After that, I add in about 3 table spoons of pomegranate seeds. Now that everything's in the bowl, I fold all of my ingredients until everything is evenly mixed and then I set it in the fridge for about 2 hours to chill.
The best thing about this chicken salad is that once you make it, you have it for a few days. You can eat it by itself, on a sandwich, or as a dip like I did pictured above for lunch. I hope you guys enjoyed this post! If you try this recipe, let me know! What do you put in YOUR chicken salad?