Country-Style Chicken Salad
Chicken salad on steroids. I don’t do healthy well. This recipe is a testament to that. What do I do well? Delicious! Packed with flavor, meaty goodness, sweet creaminess, and the subtle hint of herbs and spices makes this over the top chicken salad great as a dip, sandwich, or on its own.
I love salads. But not the salads you’re probably thinking of – I mean, yes I do love those too, but not as much as these: potato salad, egg salad, tuna salad, chicken salad. I love them all. Perhaps it’s the wide range of flavors and possibilities; perhaps it’s the 1 pound of mayo in each.
And while I usually prefer simple salads – hold the grapes and walnuts please – I always like a little egg in there – umm, any excuse to eat yolks, right? And then sometimes I do go crazy and throw in some sausage links. Honestly though, you don’t get a more filling, satisfying, and all around packed-with-flavor chicken salad than this one.
So sit back, call your doctor to have him stock up on cholesterol medicine, and enjoy what I’ve been snacking on for the last two days straight.
- ½ whole chicken meat, cooked and chopped
- 6 eggs
- 3 country-sausage links
- 2 celery stalks, chopped
- 6 green onions, chopped
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon dill leaves, finely chopped
- 1 teaspoon coriander
- Salt and pepper, to taste
- Simmer the sausage in water for 10 to 20 minutes or until cooked through (consult the package instructions). In a separate pot, bring the eggs to a boil. Let cook at a boil for 13 minutes.
- Remove both from the heat once finished cooking. Chop the sausage and set aside. Run cool water over the eggs to make them cool enough to handle, but while still warm, peel them. (Tip: Give the eggs a very hard tap on the wide end to crack the shell; Then push your finger under the shell, between the egg and the shell in the small air bubble, and begin remove the shell by sliding your finger or thumb down and around the egg.) Chop the egg and set aside.
- Put the chopped chicken, sausage and egg, and the celery, green onions, mayonnaise, mustard, dill leaves, coriander and salt and pepper into a large bowl. Mix until everything is evenly coated and distributed. Serve immediate or store in an airtight container in the fridge for up to 2 days.
What do you put in your chicken salad? Share your recipes with us in the comments!