Do you have that favorite dish at a restaurant? The one that no matter how many times you visit that restaurant, you always end up ordering the same thing because you absolutely crave it?
I actually have a lot of them. But, today I'm talking about a super-basic chicken salad sandwich.
It all started in college. There was this awesome little bakery near campus that had baked fresh donuts, muffins, cakes and they made the best chicken salad sandwich.
At least every week, if not more, I would stop by for lunch and order a half sandwich and a donut.
What a combo! Then, towards the end of my college career they sold their bakery.
Not long after that, I graduated and moved.
I've tried a lot of chicken salads since but they just didn't compare. So, I finally decided to take matters into my own hands and try to recreate that no-frills chicken salad. After some trials and errors,
I finally have a recipe that satisfies my craving and am sharing it with you fine folks.
You only need three things: chicken, mayonnaise and freshly ground black pepper and just add salt to taste.
This isn't rocket science, I know, but here's how you make it. Get a little, whole chicken,
I usually get about a 4-5 pounder and boil it in water until the chicken is cooked through.
Here's the link to how I do it to make chicken broth at the same time.
You can skip this step and use the meat off a pre-cooked rotisserie chicken to save some time
but I don't think the meat is nearly as tender.
Anyway, once your chicken is cooled, pull all the meat off and put it on a large cutting board.
Shred some of the dark meat and the smaller pieces of white meat.
Then roughly chop the breast meat into 1 inch cubes. Put all the meat in a large bowl.
In a separate small bowl, combine 1/3 to 1/2 cup mayonnaise, depending on the size of your chicken.
Add a teaspoon salt, a tablespoon ground black pepper and mix it all together.
It may seem like a lot of black pepper but that's what makes it so good.
Mix the chicken and mayo together to evenly coat. Refrigerate for a few hours but overnight is best.
I like to make it on a Saturday or Sunday and have it ready for lunches for the rest of the week.
I eat this on a sandwich, on lettuce or just by itself. It makes a lot so you can have it a variety of ways.
If you like a little more excitement to your chicken salad, add some chopped walnuts, diced onion and sliced grapes or whatever else you can think of and make it your own! I hope you enjoy it as much as I do!