I love chicken salad.
But, we all know what a pain it is to make (if it’s made from scratch).
Mostly, it’s the chicken that is the pain.
If you’re anything like me, you LOVE chicken, but hate touching raw chicken.
And cleaning it.
Which, you think to yourself, should have been done by the butcher at the grocery store, but he probably hates his job because he too hates to touch raw chicken, and wants to make my life miserable by leaving skin and fat on the chicken.
Just for me.
He’s got it out for me.
Or…. I’m just overly picky?
Growing up my mom always had canned chicken around. She was always stocked up, because she would buy the bulk cans from Sam’s.
And to this day, I cannot remember a single time we ate that canned chicken in a meal.
I must have developed an aversion to it over the years from it staring back at me in the cabinet.
Or my mom spoiled us with fresh chicken, and the lonely can in the cabinet turned into the nerdy step brother of fresh chicken. (yea… I don’t know what that means either)
Either way, I wasn’t really a fan. And I had no reason not to be!
When we were in Wisconsin this last time, on our last day there, my husbands mother made us chicken salad for lunch.
She buys stuff that’s easy to put together, which is totally great!
Saving time is awesome. If I would have eaten it more growing up, I maybe could have thought past fresh chicken a lot earlier.
So, for her chicken salad she used canned chicken.
Well.. lo and behold, it blew my socks off!
I was seriously surpised at how much it didn’t taste like canned chicken.
Then I was thinking about how I needed to buy some when I got home and make some for myself.
So that’s what I did.
Drain your chicken, dump it in a medium bowl.
Use your awesome slap chop to finely chop up the onion. Dump it in with the chicken.
Dice up a pickle, and dump it in.
I didn’t measure anything… just put in what I liked.
If I had to put a number on it, I’d say 1/2c. miracle whip, 2 teaspoons mustard, 1/8-1/4tsp celery salt, 1/2 tsp salt, and salad supreme to taste… about 1/2tsp or more.
If you’re good at waiting, unlike me, you could let this marry in the fridge for an hour.
Or eat it right away, it’s good either way!
It’s so good.
Especially for a quick lunch.