Aunt Rea’s Chicken Salad
Fall in love with Aunt Rea’s Chicken Salad. You won’t be the first. This recipe made the rounds to every wedding, birth of a child, holiday get togethers, bar mitzvah, graduation and funeral. The recipe can be split in half or doubles and quadruples well.
- 1 celery ribs, minced finely
- 1 green onion, minced finely
- 2 tablespoons Italian parsley, minced finely
- 5 ounces roasted chicken breast meat, minced finely
- 1 large hard-boiled eggs, chopped finely
- 1/2 tablespoon Vlasic Homestyle Dill Relish
- 1/8 teaspoon granulated garlic
- 1/3 cup mayonnaise (Hellmann’s or Duke’s})—or Basic Mayonnaise
- 1 teaspoon Country Dijon Mustard
- kosher salt
- fresh ground black pepper
- Make this gorgeous chicken salad by hand or use the food processor to make work even easier. Place celery, onions and parsley in the bowl of a food processor. Pulse until veggies are extremely fine. Transfer to a mixing bowl. Add chunks of chicken white meat (see note). Pulse until very fine. Transfer to mixing bowl. Grate peeled hard-boiled egg on the largest grater on a box grater or split and pulse in food processor until very fine but still separate piece. Transfer to mixing bowl.
- Add remaining ingredients through Country Dijon Mustard. Mix well using a large spoon or spatula. Season to taste with kosher or coarse grain sea salt and freshly ground black pepper. Mix again to thoroughly incorporate. Keep refrigerated in an airtight container up to 1 week.
Use any leftover, cooked, boneless, skinless, chicken on hand. Rotisserie, grilled breasts or thighs, boiled, roasted, microwaved-steamed, or even smoked and barbecued, etc, all work fabulously well in this recipe. The point of this chicken salad is that it’s a convenient and tasty way to repurpose Lucky Leftover chicken. The original recipe calls for scraped white onion, but I’ve come to prefer the taste to green onions or scallions as we call them in Texas.
Serving Ideas Serve on low carb bread or buns, in low carb wraps, or in lettuce boats. It’s great plonked on top of a salad. Delish!
Per ½ Cup: 283 Calories; 23g Fat (75.0% calories from fat); 16g Protein; 1g Carbohydrate; 0.33g Dietary Fiber; 176mg Cholesterol; 0.67g Effective Carbs