Love Letter to Chicken Salad
Chicken salad is both retro and timeless. Its fluid transitions from season to season and laid-back way of accommodating whatever you have in the refrigerator make it a natural for any cook’s repertoi...
Ingredients
SERVINGS: 4–6 Serving(s)
- 3 cups cooked chicken, preferably organic, chilled
- 1 teaspoon salt
- ¼ cup Buffalo sauce, store-bought or homemade
- 3 tablespoons butter, melted
- 1 tablespoon red hot sauce
- 1 teaspoon Worcestershire sauce
- 3 tablespoons mayonnaise
- 1½ cups thinly sliced celery with leaves (I like a lot of celery)
- ¼ cup crumbled blue cheese
Preparation
Shred cooked chicken with a fork into bite-size pieces and set aside. Mix salt, Buffalo sauce, melted butter, hot sauce, Worcestershire sauce and mayonnaise together in a small bowl. In a larger bowl, gently mix chicken and celery. Fold in Buffalo Aioli mixture. Top with blue cheese crumbles.
Related Stories & Recipes
Tour de Chicken Salad
If you have to satisfy that chicken salad hankering right now and don’t have time to prepare it, our readers have suggested heading to these Ventura County restaurants.
All Things Tea, Camarillo
...
How to Roast a Chicken
Unsure how to properly roast a chicken? Koenig shows you how. Use this recipe for the chicken salads here. If you’re running short on time, feel free to use a store-bought rotisserie chicken—we won’t ...
