Summer means picnics. Picnics mean yummy chicken salad! I feel like there are two kinds of people when it comes to chicken salad: those that like it with everything but the kitchen sink thrown in (you know what I’m talking about…grapes, pecans, apples, almonds, celery, onion, everything else) and those that don’t.
I personally like it with everything thrown in; it gives so much more flavor to plain old chicken salad! The problem is that most of those around me don’t. I decided to make a yummy flavorful chicken salad without all the extras, and it is finger lickin’ good!
Summer Chicken Salad
2 Tbsp chicken broth (I like this one)
1 tsp sea salt
1 to 1.5 lbs chicken breast
1 Tbsp dijon mustard
1 cup mayonnaise
juice of 1/2 lemon
1 Tbsp brown sugar
1 Tbsp onion powder
1 tsp dill
1 tsp ground pepper
1. Fill a large pot with enough water to cover the chicken, add in chicken broth mix and sea salt. Boil until chicken is fully cooked. The broth helps add a little extra flavor to the chicken while it cooks.
2. In a separate bowl, combine dijon mustard, mayonnaise, and lemon juice; stir until blended.
3. Shred chicken (I recently discovered the easiest way is in a stand-up mixer).
4. Add to bowl remaining seasonings and mix well. Gently stir in shredded chicken and chill.
I love it on a pretzel bun with sliced tomatoes and some almond slices, but if that’s too much “extra stuff” it’s just as good on sliced bread or a cracker.
If you try it for your next picnic or cookout let me know how it goes!