Chicken salad recipes are probably a lot like gumbo recipes: there are as many different recipes as stars in the sky. Everyone has a different take on what to put in their chicken salad. Mine is quite simple but very tasty. This chicken salad is over the top when it is sandwiched between a buttery, flaky croissant. But alas! I cannot have the buttery, flaky croissant on a Keto diet. If you have no diet restrictions, by all means, knock yourself out with a croissant! I will do the next best thing and eat mine on a fathead dough crescent roll. See my post from yesterday to see how to make these crescent rolls. It’s not a buttery, flaky croissant, but it is a good stand-in!
Ingredients
2 cups shredded chicken, roughly chopped into bite-size pieces
1 cup mayonnaise (Blue Plate recommended) or eyeball it
Salt and pepper to taste
1/4 chopped celery
1/2 cup chopped pecans
2 Tbsp. grated onion
(optional) 1 cup halved green grapes or 1/2 cup dried raisins or cranberries
Instructions
Place all ingredients into a large bowl. Mix well. If the chicken salad seems too dry, add some more mayonnaise. If it seems to have too much mayonnaise, add some more chicken. Stuff your chicken salad into your Fathead Crescent Rolls. You can’t get any easier than that! I served my Chicken Salad Sandwich alongside some Spicy Coleslaw. Delish!
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