When I was at Marymount it was a big treat for us to go a few blocks away from campus to this quality little strip mall and get chicken salad sandwiches. I can’t remember the name of that place in Arlington now. But I remember the chicken salad sandwich. The bun wasn’t soft and it wasn’t hard. And the chicken salad had red grapes cut in half.
I’ve been making my version since those old coed days. And with rotisserie chickens at markets now, it’s easier than ever!
Did I mention, my College Chicken Salad, made with a rotisserie chicken from the market, is award winning? lol. j/k.
Miles and I did a chicken salad taste-off and my recipe won up against some rather fancy food network stars recipes (plus a couple store bought salads). Granted my husband was judging. But still.
It’s so easy. Just four ingredients. A rotisserie chicken. It’s winner winner, College Chicken Salad dinner!
Recipe ->
Ingredients ->
Rotisserie chicken, preferably free range organic. // Celery // Red Grapes // Hellman’s Mayonnaise
Method ->
Rotisserie chicken. Remove skin. Shred or diced the meat based on your preference.
Celery. Medium chop. Amount to taste. I usually start with a cup and add from there.
Red seedless grapes. Cut it half. Amount to taste. Again, I usually start with a cup add from there.
Now I mix the ingredients to see if it’s the ratio I want. I usually have equal parts celery and grapes and the same amount of chicken. I like to see the ratio before I add the mayo.
Hellman’s mayonnaise. To taste. I start with three tablespoons and stir from there. Then determine how much more to add. You don’t want it too soupy.