This is my mom’s chicken salad recipe. Also know as my Aunt Joan and Aunt Mary’s chicken salad recipe. I kinda tweaked this one based off of the way my mom and my Aunt Mary used to make it. Either recipe you use, it’s AWESOME. AMAZING.
It’s also so simple. No rocket science. No special spices. The most important thing…it’s not weird. Grapes? Pecans? In chicken salad? Against my religion! It’s a sin y’all! This recipe is simple, easy, and everyone will love it!
Creamy Chicken Salad
- 4-5 Bone in chicken breasts, or boneless, or a whole chicken. Up to you. It’ll all work.
- 4-5 celery stalks
- 2 green bell peppers
- 1 jar diced pimentos (drained AND rinsed)
- 3-4 tablespoons dill pickle relish
- salt and pepper to taste
- 1/2 c. or more Miracle Whip
- 1/2 c. or more Mayonnaise
Boil, cool, then de-bone the chicken. Dice celery, bell peppers, and drain pimentos or your salad will be pink 🙂 Add chicken to food processor and use the pulse function to slowly pulse the chicken until it’s shredded and chopped to the consistency you like. Too much and the salad will be like a paste. 4-5, three second pulses usually does the trick for me with my Kitchen Aid food processor. Add in veggies, salt, and pepper. Start with 1/2 c. of mayo and 1/2 c. miracle whip. You’ll need to slowly add more dressing depending on how much chicken you made and what consistency you’re going for. You really can’t mess it up. Just add a tablespoon or so at a time (after the initial 1/2 c. measurements) until it’s the level of creamy you’re wanting.
Refrigerate for a few hours for best results! Enjoy!