Cranberry Pecan, Classic and Avocado Ranch chicken salad recipes and the BEST way to cook chicken breasts for chicken salad!
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One thing I’ve noticed as a recipe creator is that folks are awfully particular about how certain food is made.
If you ever want to start a fight on Facebook, declare that your way of making mac & cheese, chili, potato salad or goulash is THE way to make it and then see what happens. Lawzamercy.
People get a little stabby about chicken salad too. Me? I like ALL the chicken salad.
I like plain jane, traditional best but I also love the kind with fruit (apples, raisins, grapes, etc.) and nuts, fun variations with buffalo sauce, cheese, bacon, jalapeno peppers, etc. and everything in between.
My Top 3 variations are the ones I have here: Cranberry Pecan, Classic and Avocado Ranch.
When we’re on vacation, have overnight guests or having a summertime gathering, I often cook one big family pack of chicken breasts then make all three so folks can have what they like best and maybe even try something new!
HOW TO COOK CHICKEN FOR CHICKEN SALAD
Place chicken in a pan with salt, pepper and any aromatics you have handy (garlic cloves, onion, celery, bay leaves, carrots, rosemary sprigs, etc.). Fill pan with just enough water to cover chicken, cover, then cook per one of the following two methods:
LOW & SLOW – this is THE BEST way to cook chicken for recipes that call for chopped, cooked chicken. Cook on LOW heat until boiling (this will take a while), once boiling, cook for 15 minutes then turn off heat and let chicken cool to room temperature in the broth (this will also take a long while). Bringing the chicken to temperature slowly AND allowing it to cool completely in the broth ensures the chicken will be tender and juicy.
QUICK-COOK – Cook over high heat just until boiling, cover then reduce heat to low. Continue cooking 15 minutes then remove from heat. Wait 5 minutes then remove chicken to cool.
NOTES & TIPS FOR MAKING CHICKEN SALAD
- For that finer, shredded, "Chicken Salad Chic" texture of chicken, combine the chopped chicken, seasonings and mayo (or ranch) without the other add-ins then mix it aggressively with a fork (I mean really beat it all to hell). You will likely need to add more mayo.
- I tend to like mayo-based salads a little drier than some folks (I like to eat chicken salad on buttered toast or good ol' white bread with a swipe of Duke's mayo) so if you'd like to add more mayo, you just go right on ahead and make it how you like it.
- Bone-in, skin-on breasts are FAR better than boneless, skinless if you have the option (it's getting harder and harder to find them). And you'll 100% want to keep the broth made with bone-in, skin-on chicken.
- Dark meat or whole chickens will work too but I tend to like breasts with chicken salad.
- You can absolutely use rotisserie chicken if you'd like.
- I mention it in the "how to" section above but if you can throw some aromatics in the pan with your chicken, it will really make a difference, especially if you cook it low and slow. Don't worry about perfectly peeling or chopping anything - just give everything a few whacks then throw it in the pan.
Recipe for Cranberry Pecan, Classic and Avocado Ranch Chicken Salad
Chicken Salad - 3 Ways
Ingredients
- 2 large chicken breasts, cooked and chopped
- 1/2 cup mayonnaise
- 1/2 teaspoon dried rosemary or tarragon
- 1/4 – 1/2 teaspoon salt (to taste)
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 2 large chicken breasts, cooked and chopped
- 1/2 cup mayonnaise
- 1 teaspoon dried thyme
- 1/4 – 1/2 teaspoon salt (to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large chicken breasts, cooked and chopped
- 1 large avocado, peeled and chopped
- 1/2 cup ranch dressing
- 2 tablespoons mayonnaise
- 1/4 – 1/2 teaspoon salt (to taste)
- 1/4 teaspoon garlic powder
Instructions
- Combine all ingredients then mix well.
- Cover and refrigerate to store.
Notes
Notes and tips written into the post above the recipe.
Love me some chicken salad! I have never thought to add avocado! But, since we love it too along with the ranch dressing I will be trying this recipe real soon! Thanks and have Blessed Day!
ReplyDeleteTry Beau Monde seasoning with these(in place of plain old S&P).esp the pecan one
ReplyDeleteThe chicken salad recipes sound good and easy to make. Personally, I don't care for the round plastic bowls. For me, the square or rectangular ones fit better for storage, just my preference.
ReplyDeleteI use the rectangular containers too! I just love the way these round bowls stack in my soft cooler with room on the side for bread and wraps! Everything fits like a glove :D
DeleteThank you for the chicken salad ideas - even tasty recipes get old, and we need some new inspiration! I never boil chicken anymore since I started roasting it. I trim up a big family pack of boneless chicken breast (often on a Sunday, to prep for the week ahead), lay them out in a 9x13. I drizzle on olive oil, season as I wish, cover with foil and roast at 300 for about an hour or so. Cool and shred them in my stand mixer. This shredded chicken is soooo good, and can be used so many different ways. I save the broth too!
ReplyDeleteThanks for the recipes, will be making very shortly ..... the deli here charges 8.99 lb for plain chicken salad, while delicious, way to expensive on a small income. Like the idea of 3 different types also :-D Thanks again, Pam
ReplyDeleteThese would be so yummy as an appetizer stuffed into small cream puff shells or into a larger cream puff shell for a luncheon! Yum yum.
ReplyDeleteWhat a great idea to split a batch of cooked chicken across a few different recipes. Love that!
ReplyDeleteEarlier this week I used jazzed up the traditional chicken salad with a good few dashes of curry powder into the mayo and added some raisins. Hubby complained that he only had one sandwich to eat instead of two!
ReplyDeleteAs others I,too, love the idea of making 3 variations and the time savings. Thanks so much for sharing.
ReplyDeleteIt's dilicious!Thank you very much in advance, for your lovely recipes.
ReplyDelete- Json Converter
I like to prep ahead. Even just cooking all the chicken and freezing it (in the containers)so it's ready to go and thaw as needed.
ReplyDeletei like cranberry pecan chicken salad. click
ReplyDeleteHow many servings are each recipe? Also, for the Avocado Ranch if I'm making for the next day should I wait to add the avocado so it doesn't brown?
ReplyDeleteI'd say each will make about a dozen sandwiches. The avocado doesn't brown! I guess there's enough acid in the mayo to keep it fresh and green which is awesome! And the air-tight containers help too!
DeleteDon't like mayo so won't be using these recipes. The old old Better Homes and Gardens cookbook has a recipe more to my liking
ReplyDeleteLOL well alrighty then :o)
Deletelol ;)
DeleteWell, then there's that.
DeleteMy mother in law was the best chicken salad maker ever. Everyone always wanted her to make it for them. She cooked a whole chicken, pulled the meat off and cut it with scissors into a bowl. She used half Hellman's mayo and half Miracle Whip, diced celery, lemon juice, salt/pepper and started mixing until she got the taste just right. She has passed on now and I try my best to make her chicken salad but it just doesn't taste like hers.
ReplyDeletesounds great. I like the pecans and cranberries although I often substitute dried cherries. Unfortunately for me, my husband prefers simply chicken cut up, with miracle whip, and sweet relish. Occasionally I can include some chopped up celery and a hard boiled egg. I plan to try your first 2 but sub. miracle whip. Thanks again.
ReplyDeleteThat's a good style, friend! Try yourself as a creative writer.You can definitely earn something!
ReplyDeleteCan't decide which version to make first but I'm leaning toward the cranberry pecan recipe. I've never added dried thyme to chicken salad and I'm curious how it will affect the taste. One of my favorite chicken salads was at a restaurant in Little Rock, AR and it had cashews and fresh parsley in it. Thanks for sharing your family's recipes.
ReplyDeleteWhy do some people just have to say something rude to someone who is just trying to help us all learn something new. Can't they just keep their opinion to themselves? I love your site. I have gotten so many good recipes from you. Thank you for all the time it takes to do what you do.
ReplyDeleteThank you, Brenda :o)
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