|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Classic chicken salad is immensely satisfying. This simple recipe uses the shredded breasts and thighs of a purchased rotisserie chicken, which should yield the right amount for this recipe.
Make sure to taste the chicken salad and see if it needs more salt and pepper. You could also add halved grapes to this for a bit of sweetness and texture. You can serve this in a sandwich, or piled on top of a salad. The chicken salad will keep in the fridge for up to 4 days. If you don’t have Vidalia or other sweet onions, you can use regular red or yellow onions, though you might want to reduce the amount to 1/3 cup.
- 3 tablespoons mayonnaise
- 2 teaspoons rice vinegar
- 2 teaspoons chopped fresh sage leaves
- Kosher salt and freshly ground pepper to taste
- 1/2 cup coarsely chopped celery
- 1/2 cup chopped onions, such as Vidalia
- 3 cups shredded cooked chicken, white or dark meat, or a combination
In a large bowl combine the mayonnaise, vinegar, sage, salt and pepper. Stir in the celery, onions and chicken until the chicken salad is well combined. Serve chilled.