Grandma’s Chicken Salad

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.



Filed under Carmen's Favorites, Nourish the Body

2 responses to “Grandma’s Chicken Salad

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