Who doesn’t love chicken salad? It makes a delicious lunch sandwich, or you can put a scoop in the middle of a green salad. Here we made open-faced sandwiches on Italian bread and put some pickles on the side. Pickles and chicken go so well together.
We learned this recipe from our father. He liked to add a touch of mustard to give it more depth. Onions and celery add flavor and crunch. Normally, chicken salad recipes call for mayonnaise, but we like to use vegenaise. We’re not vegan, but we prefer the lighter flavor of vegenaise.
Our vegenaise of choice is made with grapeseed oil. It blends well into salads and works well as a condiment or as the base for dipping sauces.
To make it easy, we started with the white meat of a rotisserie chicken. Because these types of ready-made chickens are usually high in sodium, we left salt out of our salad recipe. If you cook chicken at home, you may want to add salt to your batch of chicken salad.
Chicken salad travels well if you like to pack your lunch. Or try taking it on a picnic. Keep in the refrigerator. It will hold up for 3-5 days.
- 1 lb white meat chicken cooked
- 1/2 small red onion diced
- 1 rib celery diced
- 2-3 tbsp vegenaise or to taste
- 1 tsp Dijon mustard
- black pepper freshly cracked
- Cut the chicken into bite-sized pieces.
- Finely chop the onion and celery.
- Place all ingredients into a mixing bowl and stir together until well-blended.