Typically, I hate chicken salad. People make it with gobs of mayo and throw odd sweet things in it like grapes and apples. If I wanted something sweet… 1) I wouldn’t cover it in mayo and 2) I wouldn’t serve it as a sandwich. Not to mention most recipes have tarragon in them…I very much dislike tarragon and anything else remotely liquorish tasting. Ok, end rant. Glad to get that off my chest.
My chicken salad is savory and moist without having a strong mayo flavor. The hint of shallots and cumin are what take it into the realm of excellence. This one is a simple crowd pleaser that is inexpensive to make for a lot of people. The best part of my chicken salad is it has the consistency of a spread, making it perfect as an appetizer at your next party. You can form it almost like a cheeseball and serve it along with pretzels, Ritz crackers, or toasted bread for dipping.
I know you are attached to your chicken salad recipe…and I totally understand your devotion, but give this one a shot one summer afternoon.
The key to making spreadable chicken salad is using your food processor.
You process the meat from a rotisserie chicken, celery and shallots, and boiled eggs until they are well chopped. (Click on the thumbnail for larger photos)
Stir chicken, celery mix, and eggs together in a large bowl. Then slowly add in mayo.
The consistency is important here. Add mayo until it becomes a spreadable consistency, not not overly saturated and wet with mayo. The amount will be different for everyone; it depends on the size of your chicken.
Then you just season with celery powder (use celery salt if you can’t find celery powder), cumin, cayenne pepper, Tabasco sauce, salt, and pepper. Overall, this meal takes about 45 minutes to assemble, but that includes boiling the eggs and allowing them to cool before peeling.
Savory Chicken Salad
makes enough for 8 to 10 sandwiches
1 roasted or rotisserie chicken
3 stalks of celery
4 boiled eggs
1 small shallot
1/2 cup mayo, added to taste
2 teaspoon celery powder, also called ground celery seed, you can use celery salt but add it to taste so you do not over salt
1 1/2 teaspoon cumin
1/8 teaspoon red pepper, or to taste
3 dashes Tabasco Sauce
Salt and ground black pepper to taste
While eggs are boiling, separate the chicken meat from the bones. In your food processor, process chicken until it is chopped. Set aside in a large bowl. Mince celery and shallot in the food processor and add to the chicken. Mince 2 boiled egg yolks, and all 4 whites into the food processor bowl. Stir the chicken, celery, and eggs together until well combined. Stir in the mayo a little at a time. Add mayo until you reach a spreadable consistency. Add your celery powder, cumin, red pepper, and Tabasco. Gradually mix in salt and black pepper to taste.
This is great on sandwiches, but my dad particularly likes it as a dip for pretzels.
I shared this with
- Cast Party Wednesday
- Made it on Monday
- What’s Cooking Wednesday
- It’s a Keeper
- Mz. Helen’s Country Cottage
- Prairie Story
- Recipes to Run On
- This Chick Cooks
- Food Trip Friday
- Friday Potluck
- Foodie Friday
- Food on Fridays