Restaurant Style Chicken Salad
A creamy, classic chicken salad made with tender dark meat and pickles, perfect for sandwiches.
Servings: 4 servings
Ingredients
- 2 cups cooked chicken (dark meat) coarsely chopped
- 1/3 cup celery finely diced
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup sweet pickle relish
- 1 cup mayonnaise
- 8 slices Texas toast or thick-cut sandwich bread
Instructions
- Place the dark chicken meat in a saucepan and cover with water; bring to a boil and cook until fully done, about 15–20 minutes depending on size.
- Remove the chicken from the water and allow it to cool; reserve the broth if desired for another use.
- Once cool, finely chop the chicken into small pieces and transfer to a mixing bowl.
- Add the diced celery, salt, sugar, black pepper, sweet pickle relish, and mayonnaise to the bowl and stir until evenly combined.
- Butter one side of each bread slice, then grill the bread butter-side down in a skillet or on a griddle until golden brown.
- Divide the chicken salad among four sandwiches by placing portions between two grilled slices of bread and serve immediately.
Equipment
- Saucepan
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Skillet or griddle
- Spatula
Notes
- Stir the salad gently to keep it slightly chunky.
- Reserved chicken broth can be chilled and used within one week.
- Use dark meat for a juicier, richer salad.
- Adjust salt and sugar to taste.
- For extra crunch, add slivered almonds if desired.
- Add mandarin oranges or green onions for a variant if desired.