Sometimes simple recipes made with good ingredients just can’t be improved upon, and this recipe
for Linda’s chicken salad is just like that.
It’s a very easy recipe and if you use great ingredients, it makes the best basic chicken salad around! As the name implies, I got the recipe from Linda.
Linda is a retired Home Economics teacher that now has her own catering business to have “fun” in retirement.
We met because we both volunteer at a local farm (Crown Point Ecology Center) that grows organic produce and sells Community Supported Agriculture (CSA) shares locally.
The farm also contributes lots of fresh produce to the community food banks and runs summer programs for city kids who would otherwise never get to experience a farm.
Anyway, Linda often kindly feeds the volunteers and this is one of the recipes we get to enjoy. I quickly learned to pay attention when a former Home Economics teacher says a recipe is good!
Linda’s chicken salad is now my “go-to” recipe for any time I want to serve a great chicken salad sandwich or a chicken salad plate.
For sandwiches, it’s awesome on croissants (that’s often how Linda serves it when catering) or it’s good on any natural bread. For a salad plate, serving it on some crisp, fresh lettuce is all it takes.
So, take a Home Economics teachers advice and try this chicken salad!
- 5 cups cooked chicken breasts, diced
- 1 medium onion
- 1 1/2 - 2 stalks celery
- 1/2 cup sliced or slivered almonds, toasted in butter
- 3/4 - 1 cup mayonnaise
- 2 tsp olive oil, extra virgin
Chicken can be roasted or poached, and should be seasoned with salt and pepper while still slightly warm.
When chicken is completely cool, add in onion, celery, olive oil and almonds (inlcuding the butter almonds were browned in) and gradually add mayonnaise to achieve preferred consistency.
Add additional salt and pepper to taste. Enjoy!
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