I ended up making the chicken salad myself because I was not pleased with the commercial preparations we tested–and we tested a bunch of them. Most of them were unbearably bland and all of them seemed to ignore the concept of ‘mouth feel’, which means simply that it should ‘feel good’ in your mouth. Most of that has to do with ingredient size and texture–the size of the chop is more important to a good result than most people realize.
I’m going to give you two recipes–one is for a big batch, and the second for a small batch suitable for a lunch for four people or so.
OK, first the big batch:
3 rotisserie chickens, skinned, and carefully defleshed to remove fat and connective tissues.
1 whole celery bunch (you can use either hearts or regular)
1 large package of green onions (packages vary from place to place, but this would be about 36 small green onion stalks, or 24 thick ones)
8-10 whole pickles
1 tsp salt
1 tsp ground pepper
8 tsp ground dillweed
2 c. good quality mayonnaise
The small batch:
1 cooked chicken breast or about 2 c. finely chopped white and dark meat chicken
2 stalks celery, sliced length-wise into four strips, then finely chopped
3 green onion stalks, thinly sliced
1 large dill pickle, minced
1/4 tsp salt
1/4 tsp ground pepper
2-3 tsp ground dillweed
1/2 c. mayonnaise
Mix it up, taste, add more dill, salt or pepper as needed and serve on toasted bread.
Sounds good. I think I’ll go have some now.
(source: Andrew Pierder)