Unmeasurably Amazing Chicken Salad
So, unmeasurably amazing huh? Wondering what that means, right? Well, basically, besides being an amazing recipe for chicken salad (a Southern staple), I also have no idea how much of each ingredient to tell you to add, hence the unmeasurable part. What I can tell you is you cannot mess this up! It all comes down to how much you like of each ingredient that determines how much you will add of it. The only thing I really make sure I use sparingly, and taste as I go, is the Hidden Valley Ranch Dressing Mix. That is one thing I would not recommend going crazy with personally. I love it, but a little goes a long way in a recipe like this.
This is also a chunky chicken salad, as you can tell by the picture. It is great in a salad, a wrap with provolone, with pita crackers, etc... I think I have made this for every bridal and baby shower that I have been asked to help host.
I hope you all enjoy it as much as we do!
About 4 chicken breasts; I usually boil mine, and season the water with Olive Oil and Lawry's Seasoning Salt. You can also use rotisserie chicken here too.
Celery sticks with the green leafy part
Red seedless grapes
Pecans, walnuts, or almonds (whichever you have on hand)
Hellman's Mayo with Olive Oil - You can really use any mayo here but I swear this has a different taste and I hate mayo. I have even had my more healthier friends use mashed avocado instead of mayo, but no thanks for me.
Salt and Pepper
Hidden Valley Ranch Seasoning Mix
While my chicken is boiling, I usually go ahead and cut up all the fruit and veggies and put that together.
I would say I use between 2-3 stalks of celery chopped, including the green leafy part in the salad.
For the grapes, I wash then go through and at least cut them in half or in quarters. I try and make sure I have equal parts grapes and celery.
Combine grapes and celery, then add however many nuts you want. My husband can't eat them, so I don't use as much, but if I had my way it would be equal parts of all 3.
Once chicken is finished, I manually shred with fork and add to the grape/celery/nut mixture.
Add your mayo to the consistency that you like.
I sprinkle in some celery seed, salt, and pepper.
I then sprinkle in my ranch dressing mix, tasting it as I go to make sure that I don't add too much.
Once it is down to the taste and consistency that you like, refrigerate, and you are good to go!
BTW - I am not a paid spokesperson for Hidden Valley or Hellman's. Unless they would like for me to be.