Viral Chicken Salad Recipe — Done My Way!

I’ve been watching this Viral Chicken Salad from a recipe on the internet that was originally created at Round Swamp Farm in East Hampton and figured I had to give it a try to see what all the hype was about and taste it for myself.

My understanding is that it first starts by mincing chicken into small fine pieces.  I decided to use my food processor, instead of a good knife, because I wanted to cut down on time and I have a great tool in the kitchen to do most of the work for me.  I used a rotisserie chicken breast and two stalks of celery, even though many videos only used one because I like that fresh grassy flavor and I thought it would add more delicious texture.  A couple slices of white onion were added before I gave it 3-5 pulses until a coarse appearance.

I added the chicken and celery combination to a large bowl and dolloped good mayonnaise over top and added seasonings.  I stirred it by hand until it was creamy and well combined and then gave it a taste — not bad.  I felt it needed something sweet in the mix, so I added a small handful of dried cranberries and tasted it again.  Perfect!

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Ingredients

1 half roasted chicken breast, cut into thick slices

2 stalks celery, cleaned and ends trimmed

2 slices white onion, about an inch thick

1 cup mayonnaise, I used avocado mayo

1 teaspoon salt

1 teaspoon onion powder

1/4 teaspoon black pepper

1/2 cup dried cranberries

(Serves 2)

To Prepare:

1. In a food processor, add onion and celery, pulse 4 times.
2. Add chicken and pulse 3-5 times, until coarse texture
3. Remove mixture and place in a large bowl.
4. Add mayonnaise, salt, onion powder and pepper, stir.
5. Add cranberries and stir.  Taste again for salt.
6. Serve with crackers or on bread to make a sandwich.  Enjoy!