We’re almost wrapping up October now so it’s not exactly picnic weather. And while this chicken salad sandwich makes the absolute best-ever picnic pack-along, I find myself making an awful lot of it this time of year when I really start loading up my homemade chicken stock reserves for flu season.
About 3 weeks ago we had a dip in the weather pattern and it cooled off considerably. I took that as my cue to check the freezer for my trusty standbys: my Chicken Stock and Everyday Maven’s Flu Fighter Stock. And much to my dismay, there was none. So off to the market I went to grab my ingredients and after a Sunday of simmering a few stock pots, I was left with an abundance of poached chicken just begging me to turn it into this perfect mixture of crunchy, fresh chicken salad.
This recipe is one of a few chicken salads I adore, and it just depends on my mood. I think this one could definitely be considered my traditional version and the one I make the most often. As I have mentioned in past posts, I have a serious love affair with fresh dill and as far as I’m convinced you can’t possibly overdo it in this salad. Whether served over a bed of lettuce or between two slices of your favorite bread, this one is a winner summer, spring, winter or fall.
- 1 stalk celery, chopped
- 3 cups poached chicken, shredded
- 3-4 scallions, chopped with greens
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dijon mustard
- ½ teaspoon paprika
- Juice of half a lemon
- ¼ cup mayo or greek yogurt
- 1 teaspoon salt
- ½ tsp fresh ground black pepper
- Combine the mayo (or greek yogurt), lemon juice, dijon, salt and pepper in a small mixing bowl or measuring cup and set aside
- In a large mixing bowl, combine the shredded poached chicken, celery, scallions, and herbs until well tossed
- Add the creamy mixture and toss until fully incorporated
- Serve over lettuce or on bread. Store in the fridge immediately for up to 3-5 days.