I know everyone has their own way to make chicken salad! For Bill’s Smooth Chicken Salad I GRATE the chicken in a food processor while it is still WARM so the chicken ends up minced and soft. No chunks of chicken allowed in this one!  Smooth is the texture of this chicken salad.

This is the way he likes chicken salad and the processor was the only way to get it so minced.  I added his preference for LOTS of celery, onions, and fresh parsley and that’s really all there is to it! There is more mayonnaise in this ratio because there is a lot more vegetables in this salad than usual. The method is the secret to this, not the ingredients!

A bonus: Mincing the chicken and having more vegetables gives you more servings with just 2 cups of chicken!

 You can also get the same results with leftover chicken or rotisserie chicken. I cut up 2 cups of leftover chicken.  I warm the leftover chicken in the microwave for a few seconds and then grate it in the food processor.

This smooth chicken salad is in the top five of Bill’s ‘favorite sandwiches’ list, and became mine, too!   It’s a standard sandwich for lunch in our house!          

See some pictures of the process in the slideshow below.

Enjoy!

Bill’s Smooth Chicken Salald

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A smooth chicken salad made using a food processor. Everything is finely minced. No chunks allowed! Delicious!
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Prep Time10 mins
Course: Lunch
Cuisine: American
Servings: 6
Calories: 303

Equipment

  • Food Processor

Ingredients

  • ¾ pound chicken cooked. roughly cut (about 2 cups)
  • 1 cup celery with leaves, roughly cut (about 2 small celery stalks)
  • ½ cup parsley fresh
  • ½ cup onion roughly cut, about 1 small onion
  • 1 cup mayonnaise
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Grate the chicken in a food processor while it is still warm. Pulse a few times to get it minced. Transfer it to a small bowl. Set aside.
  • Grate the celery, parsley, and onion together in the food processor. Pulse a few times to get minced pieces.
  • Add the minced chicken to the processor with the vegetables. Add in the mayonnaise, salt and black pepper and pulse a few times to mix well.
  • You can serve it immediately warm, or chill it first in the refrigerator for about 30 minutes to get it cold.

EXTRA TIP:

ABOUT 3/4 pound of chicken breasts will yield 2 cups of cut-up chicken. Use white or dark meat, whatever you prefer.
USE your favorite mayonnaise!  
Nutrition
Calories: 303kcal | Carbohydrates: 2g | Protein: 4g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 363mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg

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