This is one of the best chicken salad recipes you will ever try.
It’s spicy, tangy, and just a bit creamy. I don’t like chicken salads that are drowning in mayo, so this one only has one tablespoon per serving, enough to temper the heat a bit, and add just enough creaminess.
Oh, also, this is beyond easy to make. You just mix some precooked chicken with a handful of other ingredients. I like using rotisserie chicken, because Mikey and I can have half of it for dinner the night before, and then make this chicken salad with the other half.
I use a variety of picked veggies in this, because I think the more, the better! My mix includes Italian giardiniera, hot giardiniera, and my friend Helen’s homemade (amazing) Dilly Beans, but I urge you to throw in whatever you have on hand.
The chicken salad is awesome on a sandwich, obviously. But I like eating it over some lettuce leaves, served with kettle-style chips—the way my mom serves chicken salad.
The original recipe called for “dried salad herbs,” but on top of not having any, I didn’t know what the heck they even were. I found a recipe online and adapted it a bit to make my own, so I’m sharing that recipe with you, as well, just in case you are also totally baffled.