Easy Chicken Salad Recipe
This recipe was one of my all-time favorites when I was little. My grandmother used to make this every summer when we had a BBQ, garden party, or whenever else we had a festivity.
It is super simple, and although my grandmother didn’t make it entirely from scratch, my 2.0 version is! The original recipe uses canned asparagus, mushrooms, and mandarine oranges but by switching these to fresh ingredients you’ll have a delicious seasonal chicken salad from scratch.
Homemade Mayonnaise
I don’t make mayonnaise very often, but this recipe calls for a lot of it, and let’s be honest, it’s not one of my healthiest creations. That said, swapping out store-bought mayo for homemade takes it to the next level.
Store-bought mayonnaise usually contains seed oils, stabilizers, and even sugar. When you make it yourself, you can choose high-quality ingredients, making it fresher, tastier, and a little more wholesome.
save this chicken salad recipe for later!
Making this Chicken Salad
Supplies you’ll need
- One large bowl
- One large pot
- Optional:
- Immersion blender and mason jar with a large mouth
- Instant Pot or slow cooker
Ingredients
How to Make
Place the chicken in the Instant Pot or slow cooker with a pinch of salt. Use the “Broth” function or let it cook for 8 to 10 hours. Once it’s done, take the chicken out and carefully remove all the bones (though if you’re like my grandma, you might miss a few—it always made eating a bit of an adventure!). Set the chicken aside to cool to room temperature.
Slice the mushrooms and cut the asparagus into 1-inch pieces. Simmer them in some of the broth for 10 to 15 minutes, then strain and set them aside to cool to room temperature. Get as much moisture out of them as possible.
Next, make the mayonnaise—I recommend following my homemade recipe for the best results.
Peel the mandarin oranges and cut the slices into smaller pieces.
In a large bowl, add the cooled chicken and shred it with two forks. Toss in the mayonnaise, cooked mushrooms, asparagus, mandarin orange pieces, and salt and pepper to taste. Mix everything well, adding a little extra mayo if the salad feels dry.
Let the salad chill in the fridge overnight so the flavors can meld together. Trust me, the wait is worth it!
Notes
- If you use chicken breast filets instead of whole chicken, put them in a pan and cover them with water. Put on high heat until you have a rolling boil. Add the mushrooms and asparagus, and lower the heat so the chicken will simmer. Let simmer for about 10 to 15 minutes.
- Use the broth and a bit of the chicken to make homemade chicken soup. Serve with the salad.
- Tip: Put the chicken salad on a sandwich or between two toasted slices of bread.
Homemade Chicken Salad
Make the star of a BBQ party or just make this chicken salad if you feel like it. Completely from scratch and super delicious!
Ingredients
- 1 whole chicken
- A pinch of salt
- 1 cup of mushrooms (300 grams)
- 1 bunch of asparagus (220 grams)
- Homemade mayonnaise
- 6 mandarin oranges
Instructions
- Place the chicken in the Instant Pot or slow cooker with a pinch of salt. Use the "Broth" function or cook on low for 8 to 10 hours.
- When done, remove the chicken and carefully take out all the bones.
- Let the chicken cool to room temperature.
- Slice 300 grams of mushrooms, peel, and cut 200 grams of asparagus into 1-inch pieces.
- Simmer the mushrooms and asparagus in some of the chicken broth for 10 to 15 minutes. Strain them well, pressing to remove as much moisture as possible, then set aside to cool.
- Peel 6 mandarin oranges and cut the slices into smaller pieces.
- Make mayonnaise.
- In a large bow, add the cooled chicken and shred it with two forks.
- Stir in 8 to 10 tablespoons of homemade mayonnaise, mushrooms, asparagus, mandarin orange pieces, and salt and pepper to taste.
- Mix thoroughly, adding more mayonnaise if the salad feels dry.
- Cover the salad and refrigerate overnight to let the flavors meld.
- Serve chilled and enjoy!
Notes
- If you use chicken breast filets instead of whole chicken, put them in a pan and cover them with water. Put on high heat until you have a rolling boil. Add the mushrooms and asparagus, and lower the heat so the chicken will simmer. Let simmer for about 10 to 15 minutes.
- Use the broth and a bit of the chicken to make homemade chicken soup. Serve with the salad.
- Tip: Put the chicken salad on a sandwich or between two toasted slices of bread.
