I really actually do make the best chicken salad. It’s taken years of fine tuning, but I’m in a spot now where if I make a batch and put it in the fridge for general consumption, people in my house eat it so quickly because they don’t want to miss out.
My latest 5-star chicken salad has a few things that make it that. First, I always start with top quality ingredients. I get my chicken from Lilac Hedge Farm in Rutland. My other not-so-secret things that make my chicken salad delicious are that I include finely chopped green apples and most importantly is that I use a food processor for everything, including the chicken.
As always, my recipes don’t have measurements–they are to taste.
Boneless chicken breasts
White onion
Celery
Green apple
Mayonnaise
Celery salt
Garlic powder
Salt and Pepper to taste
Cook boneless chicken breasts in a roaster or crock pot. You can par-boil them in chicken broth as another quicker option, but the flavor and texture is best when cooked slowly. Let cool.
Using a food processor to separately chop white onions, celery and green apples in to consistently sized pieces (smaller than a pencil eraser).
Cut the chicken breasts in to small enough pieces to fit in the food processor, then chop in the processor until fine, almost shredded. *Photo here is not of chicken salad, but is to highlight that using the food processor is very important for the texture, and success, of your chicken salad.
Mix in remaining ingredients and then let the flavors merge together in the fridge for a few hours. Serve on your choice of bread or wrap, with lettuce and tomato. Photo above shows bacon, I’m not against that as a topper.
