Homemade Chicken Salad | Made with boneless skinless chicken thighs

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cooked chicken

🥗Healthier: grilled chicken breast

💰Cheaper: canned chicken

Grilled chicken breast is leaner, while canned chicken is budget-friendly.

Chop the ends off the green onions and rinse the celery with cold water.

Chop 2 ribs of celery until minced.

Chop the cooked chicken thighs into medium-sized cubes.

Place the chicken cubes into a food processor and pulse 20 times or until the chicken is completely shredded.

Transfer the shredded chicken into a large bowl.

Chop the egg whites finely with a knife after separating them from the yolks.

In a medium-sized bowl, mash the egg yolks with a spoon.

In the bowl with the egg yolks, add 1 and 1/4 cups of mayonnaise, 2 to 3 teaspoons of mustard, 3 teaspoons of Worcestershire sauce, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/2 teaspoon of Tony Chachere's seasoning, 1/4 teaspoon of Chef Paul's seasoning, 1/2 teaspoon of granulated onion, 1/2 teaspoon of granulated garlic, and 1/2 teaspoon of smoked paprika.

Whisk all the ingredients together until creamy and smooth.

Add the chopped egg whites, 2/3 cup of chopped green onions, 1/2 cup of chopped celery, and 1/3 cup of sweet relish to the bowl with the shredded chicken.

Stir all the ingredients together with a sturdy spoon until well combined.

Add the mayonnaise base to the chicken mixture and stir well to combine all ingredients.

Refrigerate the chicken salad for about 2 to 4 hours before serving, or serve immediately if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens