Every now and then we crave a creamy chicken salad around here, and every time I try to make it better. I just can’t help it. This recipe is the best yet; it is creamy and has the perfect set of flavors….but I already know it could be made better by Traegering it instead of boiling it– So I will recommend that, but still share with you precisely how I made this one.
We like to make enough to last for a week of lunches. Chicken salad is a great break from all the other sandwiches, and it goes good on crackers too. It goes really good on special bread, such as crunchy Dutch rolls. It’s important to mix it up so you don’t get bored.
Before I go on, I’d like to point out that I have a button above that will allow you to skip right to my chicken salad recipe if you want to skip the rest of this article. I won’t be offended. I know how it is to find a recipe, and just want to get right to making it. In fact, sometimes I wish there was a “Get in My Belly” button. (belly button!)
Why the chicken is boiled…
The reason that the chicken is boiled in this one is mainly because I forgot to defrost the chicken, and had a package of grapes to use up that would not outlive the defrost in the fridge time. Plus one of my kids put the chicken in the freezer, so it didn’t get wrapped up the way I like. It needs cooked up before it gets completely freezer burnt.
I don’t like to stick my meat in the microwave and let it defrost, unless I do it in very small increments and babysit it closely, because I do not like it to start cooking in there. It really ruins the quality. So basically I boiled my chicken because I’m both picky and lazy. There you have it. I wanted chicken salad right away.
To make it better…
Boiled chicken is good for recipes like this anyway, but if you want to go the extra mile: Brine and then grill or Traeger the chicken first. If you have ever had anything off the Traeger, you know what I’m talking about! You can’t beat that smoky flavor!
Back to my boiled chicken….
So I started with this solid brick of frozen chicken, and had to get a bigger pot so it wouldn’t stick over the edge too bad, because I’ve tried that before thinking that I’d just let it go until I could break it in half and fit the whole thing in….but it will start to melt and drip long before it’s ready to break, and you will have a mess! I tried it! So get a bigger pot; your canner if you must!
You can see that mine still sticks over the edge a tiny bit, but not enough to make a big mess, especially since I got the water level up high enough that the chicken brick broke nice and early. Then I carried on to boil them until they reached 165° internally. If you boil them longer, it will be tough. Still edible and delicious, but it’s good to keep checking the temp and get them out on time…they will continue to cook even after you remove them.
Here’s the delicious chicken salad…
You will turn that ugly brick of frozen breasts into this glorious pile of goodness…
I like this photo better. Unfortunately you can see a laundry pile in the background, because this was taken on my bed, and I’m too busy telling people how to take care of their family and home to actually take care of mine! (Just kidding…sort of-ish. If you need someone perfect to get recipes from, we aren’t meant for each other).
Say “Ah”! Oh if only someone would invent a way that I could actually share this bite with you. The best I can do is share my recipe, or you can come over sometime when I have some made (hint to my locals, I’ll probably have this on hand for about a week.)
Creamy chicken salad with the perfect combination of flavors, including fresh dill, bacon, and grapes.
- 4 lbs chicken breast, boiled (or cooked another method) Approximately 6 breasts, or 2 whole fryers
- 1 cup celery, diced Approximately 5 ribs, can include leaves
- 2/3 cup chopped green onions
- 4 cups grapes, sliced in half
- 1 cup mayonnaise I suggest homemade mayo, a lot!
- 2/3 cup sour cream
- 1 bunch chives, chopped
- 1 cup whole milk
- 2 tbsp honey raw
- 1/2 lemon, squeezed
- 1/2 cup bacon, cooked and chopped or more, of course!
- 1/3 cup fresh dill
- salt and pepper to flavor