Chicken Salad 2.0

I don't know about y'all, but chicken salad is one of my ultimate comfort foods, and this week I've needed a little more comforting than usual. I would love to tell you this is also one of those recipes you can "make and have in the fridge all week," and if you have the self-control to make it last more than 24 hours then I love that journey for you.

I would also love to pretend like I made it 24 hours, but it was more like 2.4 hours. I was really hungry, ok? And it's delicious, don't judge me--just try and beat my time,

Judge my burnt crust all you want, I LOVE IT


1 lb of chopped, cooked chicken (~2 cups)

3/4 cup mayo

1/3 cup almonds (we're toasting them)

1/4 cup craisins

1/4 cup Sweet Viking™ Relish

1 tbsp olive oil (for toasting almonds)

1/4 tsp paprika

salt and pepper to taste

Go ahead and start with the almonds--go ahead and put the olive oil in a pan and turn the oil to medium/medium high heat and get the oil a little hot (couple minutes). but don't let it go too long and let the oil burn. Put the sliced almonds in and toast until they are golden brown.

**HOT TIP** Keep mixing them around and keep your eyes on these guys, they are notorious for burning the moment you turn your back on them.

Once your almonds are toasted take them out of the pan and set them aside to cool.

I used chicken from one I had roasted the day before, but you can use canned chicken, chopped breasts, or even shredded pieces off of a rotisserie chicken. I like to do a bigger rough cut when I chop my chicken because it feels more rustic and homey to me, but chop it to the degree you want. (If you're using canned, no chopping neccessary :))

I suggest if you don't have a kitchen scale to get one, there are loads available for cheap. You can search any home good store, or big box store--or even easier order it from Amazon like this one here for $12

Once your chicken is chopped and your almonds are toasted, put all of your ingredients (chicken, mayo, almonds, craisins, spices and relish) into a bowl and mix it all up

Once it's thoroughly mixed up, put it in the fridge and let it cool and come together (trust me it's better this way).

I like my chicken salad on top of some toast, because it's pure heaven to me--but you can also do it on a salad, croissant or just straight out of the bowl. And there you have it. The chicken salad upgrade you never knew you needed in your life until just now. #buysweetviking

the aftermath

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