chicken salad
This recipe is a very popular one; it's unique and refreshing. I have made these little sandwich treasures for a rehearsal dinner, weddings, birthdays, funerals, and anniversaries. You don't need a special occasion. Chicken salad is great for the hot spring and summer days or any get-together. You can make these in advance. This is a very requested recipe. My recipe is an awesome twist on chicken salad. Don't let the fact that the chicken is canned fool you, it tastes better than one you would cook up fresh. Follow my Facebook page for more recipes, titled; Let the Feasty Begin.
Blue Ribbon Recipe
Letting the chicken salad marinate overnight helps to bring out all the flavors in this easy recipe. No one will ever guess it uses canned chicken. The creamy blend of mayonnaise and Dijon mustard is a rich and satisfying sauce that covers the chunks of chicken. Sliced spring onions and diced celery add a fresh, crisp crunch. We loved the pops of sweetness that peas add. Not only is this chicken salad easy to prepare but it's also delicious.
Ingredients
- 2/3 cup petite frozen peas, thawed
- 2 ounces cans chicken breast packed in water, drained (12.5 oz each)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground white pepper
- 2/3 cup sliced spring onion
- 2/3 cup diced celery
How To Make chicken salad
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Step 1Thaw peas in cold water. Meanwhile open and drain the chicken. -
Step 2Place chicken in a large bowl and break up chunks with fingers. Add mayonnaise, mustard, and white pepper.
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Step 3Chop celery, slice onion (green tops too), and drain peas well. Now toss them into the chicken salad and mix well. Cover and chill overnight.
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Step 4This chicken salad tastes best on potato rolls. I make them on Martin’s potato party rolls (24 pk) or you can use the burger buns. They make a nice small sandwich.
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