My take on the chicken salad I grew up eating from my grandma and my mom! There was never a recipe written down, it is all about “eyeballing”! Delicious as leftovers as the flavors marry.
2 boneless, skinless chicken breasts (about 1 pound)
3 celery ribs, chopped small (about 1/2 cup)
1/2 cup parsley, chopped small
1/2 cup slivered almonds
1 tsp dijon mustard
1/4 cup light mayo, more to taste
salt & black pepper, to taste
crumbled bacon, for garnish (optional)
1. Place chicken breast in a pot, cover with water. Bring to a boil, reduce heat and simmer 3o minutes, or until cooked through. Remove from water, and let cool. Dice chicken breasts.
2. In a large bowl, combine diced cooked chicken, celery, parsley, almonds, mustard, mayo, and salt & pepper. Stir to combine. Slowly stir in more mayo until it reaches your desired consistency. (eyeball it!) I like to add just enough that it sticks together, but is not coated in mayo.
3. Garnish with crumbled bacon (if desired), and serve over lettuce or on buns.