I’ll start off by saying, I hope you all had a fabulous Mother’s Day Weekend! Whether you’re a soon to be mama, fur mama, baby mama, or step mama, you all deserve a day to celebrate yourselves! This was my very first Mother’s Day with Pepper. It was so relaxing. I honestly wanted to spend some time in the kitchen of all places. Like I’ve said before, the kitchen really is my happy place! I also wanted very much to work on some new recipes.
Eric happily obliged, and I was left to do my work in the kitchen for not just a couple hours, but from 7am until noon! That’s FIVE WHOLE HOURS of delicious creations. I made so many new things! I still need to perfect a couple of them before sharing with you all. One of my only goals in life is to create recipes that will knock your socks off and maybe make your boyfriends want to marry you and have your babies.
I’ve had a bunch of requests for my skinny chicken salad. I’ll tell you right now, it’s simple, but it’s fantastic! You honestly can’t add your own spices because these spices are what make this chicken salad so good. I have had personal friends and family of mine CRAVE this stuff during the summer months. It’s good with celery sticks, carrots, crackers, toast, croissants, or just on a lovely bed of lettuce.
My personal favorite is crackers.
Have I ever told you that there was a point in Eric and my relationship that he nicknamed me crackers for, like, a very long time? No? Okay, there you go. Do whatever you want with that information.
I have a feeling most of you might skip over this recipe because of the simplicity of it, but please don’t.
It’s pretty much finger lickin’ good.
This is totally, 100% Eric approved, and he does NOT like mayo, at all. Because he’s not human.
Anyone else have the mayo/miracle whip battles in their homes?
The struggle is real.
Here’s what I do!
Gather up these ingredients, and only these ingredients. FINELY shredded chicken, DRIED minced onion, Light Mayonnaise, and CELERY SALT. (If you aren’t familiar with this type of salt, you find it in with all of the other spices. It’s kind of the key ingredient, to be completely honest.)
Add all of those previously mentioned ingredients into the finely shredded chicken.
Excuse my hands. I have the most unadorable hands in the universe. I thought about telling Eric to do this part and i’d photograph his hands, but then I’m sure you would all think “Whoa, she has really big, manly farmer hands!” I didn’t want there to be any confusion. ANYWAYS, With clean hands, just dig in to the chicken and really mix it up. Honestly It’s part of the process that makes this chicken salad so yummy. Just get in there, It’ll be okay.
Next, COVER AND REFRIGERATE FOR AT LEAST 20 MINUTES!
This is very important, because the flavors need to mingle. This is also important because you are using dried minced onion, so it needs to soften. You don’t want to eat hard pieces in your chicken salad. Nope, you absolutely do not!
Now go grab yourself whatever means of transportation this chicken salad needs to get into your mouth!
I’m all about the crackers, but I also eat it on sandwiches and with celery a lot too.
I also top with sunflower seeds for the perfect delicious crunch!
- 3 cups FINELY shredded chicken
- 1/2 cup Hellmann's Light Mayonnaise
- 3 tbs dried minced/chopped onion
- 1 tsp celery salt
In a large bowl, place finely shredded chicken. Add mayo, celery salt, and minced onion. Using clean hands, mix together very thoroughly. Cover and put in the refrigerator for at least 20 minutes to let all of the flavors mingle, and the onions soften. Serve!