My mom, whom we lovingly call Granny Bunny, makes the best chicken salad. But I have to say, I think I may have given her a run for her money with this recipe. I took the main ingredients from her original recipe, but put my own twist it.
Granny Bunny’s Chicken Salad Recipe:
8 Cups of Shredded Chicken (I Typically Use Two Rotisserie Chickens from New Seasons – Save the Bones To Make Your Own Bone Broth)
1 Teaspoon of Sea Salt
1/2 Teaspoon of Ground Pepper
1 Tablespoon of Annie’s Organic Dijon Mustard
1 Teaspoon of Dry Mustard
2 Tablespoons of Sweet Creek Foods Organic Dill Relish
Add these ingredients half at a time until you get the right consistency to your liking.
2 Cups of Red Grapes (Sliced in Half)
6 Celery Stalks (Finely Diced)
2 Granny Smith Apples (Finely Diced)
2 Cups of Primal Kitchen Mayo
2 Tablespoons of Clover Honey (Optional)
1 Cup of Slivered Almonds
Combine the chicken, salt, pepper, both mustards, and dill relish into a large bowl. I then start by adding half the grapes, celery, apples, and mayo. Stir all the ingredients together but most likely it will be too dry. Next, I stir in another 1/4 of the ingredients. If still needed, I will stir in the remaining 1/4 of the ingredients. The trick is to find your favorite consistency. Some people like chicken salad a little more wet, some a little more dry, I’m like baby bear and like it right in the middle. I then sprinkle in the almonds and fold in the honey. The worst part, but I think the most important, chicken salad always tastes better refrigerated overnight. So unfortunately, you’ll need to wait for the next day to enjoy. I like to use my chicken salad made into sandwiches using New Cascadia’s Honey Gold Bread, or spoon it onto butter lettuce, and I serve it with veggies and a side of my Oma’s Veggie Dip.