Many years ago, Barry worked at a certain chicken sandwich place — for three years in high school and all five years of college, in fact. When he started working there, he learned to make chicken salad from a VHS training video (nope, we are not spring chickens).
Many years later, he tried to make it from memory – he did not remember. 🙂 His creation was nothing like what they had – it was much better! While I tend to think of chicken salad as a summertime dish, my kids ask for it all year, and they don’t really have to twist my arm to get me to make it any time.
This is such an easy make & take recipe for a big gathering – or a small one. I am persnickety about my hot food being really hot, so when we picnic at the lake (which is one of our favorite family activities after work while we continue to social distance) this chicken salad is a frequent choice for us. I really love it served on a King’s Hawaiian Sweet Roll for a slider sized sandwich, but Barry prefers it on the King’s Hawaiian sandwich slices. Either way, it’s fantastic; I’m really glad he couldn’t remember the chicken joint’s recipe! ~Robin
Trim any excess fat from the chicken, then cut into chunks to boil. Remove chicken from the water carefully once it’s cooked using tongs and place on a large cutting board (make sure it’s completely opaque in the center). Then finely chop the chicken and place in a large bowl. Add all other ingredients and mix thoroughly. Chill before serving.
WW Info: This makes 8 generous 2/3 c. servings. On purple or blue, it’s 3 points. On green, it’s 4. Remember to calculate your choice of bread separately.