My 14-year-old daughter, who usually doesn’t even like chicken salad, gave this one an “11” on a scale of 1 to 10. I think that says a lot about this recipe! Also, it backs up the theory that your kids have to try new foods many different times and, more importantly, many different ways.
I could’ve easily labeled her as someone who doesn’t like chicken salad, but now, about a half a dozen tries later, I found one that’s a winner! I never said it was easy overcoming pickiness, but it is worth it in the end. My younger daughter, on the other hand, has never met a chicken salad she didn’t like and would happily eat this one for breakfast, lunch, and dinner if I let her, haha. :)
We usually don’t use much mayo in our house, but when we do, we go for some of the cleaner options that didn’t exist when we first cut out processed food (as mentioned in the recipe below)! I love how much easier it is to eat better nowadays.
Speaking of, I also used organic chicken in this recipe from Farmer Focus. You can use this store locator to find their products near you (we got our chicken for this recipe at Earth Fare).
Different Ways We Eat Chicken Salad
With warmer weather upon us, it’s the perfect time of year for this recipe. Here are some different ways to serve chicken salad.
- We prefer our chicken salad stuffed inside a toasted whole wheat pita along with a slice of cheese and lettuce.
- You can also use regular bread or crackers, of course, but there’s just something about putting it “inside” the pita that’s appealing to us.
- Also, don’t forget, you can even skip the bread and crackers all together if you want and wrap it inside a big piece of lettuce all by itself! Although, I’d probably still include the slice of cheese. :)
Either way, it’s great for a packed lunch or picnic outing or even for a pot luck cookout gathering!
What’s your stance on chicken salad?
Loaded Chicken Salad
Ingredients
- 4 1/2 pound whole chicken (I used organic chicken, cooked (see instructions below))
- 3/4 cup mayonnaise (I like “cleaner” brands such as Chosen Foods or Primal Kitchen)
- 3/4 cup chopped pecans (lightly toasted)
- 1 apple (cored and diced. I like honeycrisp or gala (red delicious will brown too quickly))
- 1 cup red grapes (diced)
- 2 stalks celery (trimmed and cut into small dice or slices)
- 1 teaspoon garlic powder
- salt (to taste)
- pepper (to taste)
For serving
- Havarti cheese (or cheddar)
- lettuce
- 8 whole-wheat pitas
Instructions
To cook the chicken
- Cook the chicken in the slow cooker according to directions for "The Best Whole Chicken in the Crock Pot" recipe as follows: Cut an onion in half and place it in the bottom of the slow cooker. Combine 2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1⁄2 teaspoon garlic powder, 1⁄4 teaspoon cayenne pepper, and 1⁄4 teaspoon ground black pepper in a small bowl. Rub the spice mixture all over the chicken and place on top of the onion. Cover and cook on high for 4 hours, until the chicken is falling off the bone.
To make the chicken salad
- Shred the chicken with a fork and add it to a large mixing bowl. (Don't forget to save the skin and bones to make Overnight Chicken Stock in your slow cooker!)
- Mix in the mayo, pecans, apple, grapes, celery, garlic powder, salt, and pepper until well combined. If you don't use the recommended seasoned chicken for this recipe then you may need to add more spices for better flavor.
- We like to toast whole-wheat pitas in a pan with a little butter and then add the chicken salad along with a slice of havarti or cheddar cheese and some big crunchy pieces of lettuce. Serve and enjoy!
Anything you could use besides mayo?
You can try sour cream. – Nicole
Sounds yummy! About how many cups of chicken if we aren’t starting from whole chicken form?
3 to 4 cups should do!
You used a whole chicken for this recipe?
Yes, Lisa will occasionally do this so that she can also make chicken stock from the bones with this recipe: https://www.100daysofrealfood.com/recipe-overnight-chicken-stock-in-the-crock-pot/
– Nicole
Nicole,
I get the making chicken stock with the bones. I have done that too. But didn’t realize chicken salad would take a the meat of a whole chicken. I thought maybe she would use some of it for something else to make as well. The meat of a whole chicken is a lot.
I made this recipe for my family the other day and we all LOVED it! So simple and so delicious! Perfect classic chicken salad recipe- thank you!
I love chicken salad when the weather is hot and your loaded version looks fantastic. I also love that you used organic chicken. I am pinning to try soon!
I used a rotisserie chicken since they were on sale at our Whole Foods store. The only change I made to the recipe was to add a mango which I had in the frig and was begging to be used! It’s a delicious salad and made for great Friday night supper. Thanks for posting it.
What a great addition! – Nicole
This is exactly what I put in my chicken salad and is my favorite. I also add just a tiny bit of yellow curry powder and everyone that tries it loves that variation.
That’s my basic chicken salad recipe! You can doctor it up a bit more if bringing somewhere, but this is the standard at my place.
About how many cups of chicken is this? If I missed it, sorry. Looks delicious.