Make this recipe on a Sunday afternoon and you have lunch options for days! Chicken salad over greens, with crackers, on a sandwich, or even over pasta. I used this recipe to make wraps for a family gathering.

Boneless and skinless chicken makes for the easiest prep but you can also remove the skin and bones easily after cooking. You can use chicken breast or thighs or a combination of both. Legs have too many tendons to easily remove and wings do not have enough meat. Whichever you choose, simmer submerged in salted water for about 1 1/2 hours. Simmering in salted water has the same effect on chicken that it does on potatoes and pasta: more flavor at the core of your cooked food! Definitely don’t skip this step.

Meanwhile, take your celery and onion cut into rough chunks and run them through the food processor until very finely cut.

Set it aside and get your chicken ready. I used my stand mixer with the paddle attachment but you can also use a hand mixer, two forks, or even your hands (but be careful, it’s hot!) to break up the chicken.

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Add celery, onion, and regular or for egg allergies, vegan mayo, and combine thoroughly.

Adjust the level of mayo used to fit your preferences. I used about 1 1/2 cups for 3lbs. of chicken but you can add as much or as little as you want. If it is dry, add more. Chill in the fridge until you are ready to use.

You also have the option of adding in some extras like chopped grapes, raisins, pecans, herbs… any thing you might like in there. I left mine as is and used them in my wraps with some mixed greens and tomato.

Simple to make, delicious to eat. Enjoy!

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