Chicken Salad. It ain’t just for ladies. When my husband needed to feed the cowboys helping him work cattle, I sent a big tub of leftover chicken salad I had made for a church luncheon. Seems kind of funny feeding manly cowboys something as frou frou as chicken salad, but these guys LOVED it. The cowboy wives texted me later that day for the recipe. So, I mean, if cowboys love this recipe, then I think you will too.
Aside from the mayo (which we all agree is bad news with it’s soybean oil, right? Right?), it is pretty clean – especially if you use high quality chicken. When I made it for church, I had to use regular mayo so that it would be consistent when put together with the batches made by the other ladies. But this can be made with homemade mayo which would really make it a nice, clean meal. Try this easy homemade mayo recipe from thehealthyfoodie.com.
Honey Chicken Salad
- 4 c. finely chopped, cooked chicken (I actually shred mine in small batches in my Vitamix – see why I LOVE my Vitamix here.)
- 1 1/2 c. diced celery
- 1 c. dried cranberries
- 1/2 c. chopped pecans, toasted
- 1 1/2 c. mayonnaise (homemade preferable)
- 1/3 c. honey
- 1/4 t salt
- 1/4 t pepper
Stir together the first four ingredients. Whisk together the mayo, honey, salt, and pepper in a separate bowl. Add to chicken mixture, stirring gently until combined. Refrigerate for a few hours to set the flavor. Makes 4 servings.
Thanks Jeff Gant Photography for the ranch photos.
Thanks Beth Wallace and the Breaking Bread cookbook from St. John’s Episcopal Church in Sonora, TX.