I really hesitated whether or not to post this recipe, first because, is it really possible to photograph chicken salad in an attractive manner? Food mixed up with mayonnaise doesn’t necessarily take good pictures. Second, this canned chicken salad is just something I have been making for years as my regular lunch.
However, I have made this version of chicken salad for a million of those luncheons, you now the ones, where cold cuts, cheese platters and sandwich trays are served. Everyone always loves it, so today I’m sharing it with you. I think you might like it too.
This is also one of dishes that tastes better after it has sat in the fridge for a while, the flavors marinating and melding together.
It’s also good enough to eat sans the bread over sliced tomatoes, it’s pretty addicting. I like it on toasted bagels too.
So give it a whirl, it makes enough to last several days.
In a large bowl add the celery, scallions, grapes, chicken, mayonnaise, Miracle Whip and Hidden Valley Ranch Seasoning. Mix well.
Fold in sunflower kernels.
Refrigerate at least 2 hours before serving.
Chicken Salad My Way
1 large celery rib, finely diced
2 scallions, white and green parts, finely chopped
25 red seedless grapes, quartered
1/2 cup mayonnaise
1/2 cup Miracle Whip (if you don’t like Miracle Whip just use regular mayo)
1 Tablespoon Hidden Valley Ranch Seasoning & Salad Dressing Mix (this is just the dry packet usedto make the dressing)
24 ounces canned chicken or leftover rotisserie chicken
1/4 cup roasted salted sunflower kernels
In a large bowl add the celery, scallions, grapes, chicken, mayonnaise, Miracle Whip and Hidden Valley Ranch Seasoning. Mix well.
Fold in sunflower kernels.
Refrigerate at least 2 hours before serving.
