Delicious Tangy Chicken Salad

Delicious Tangy Chicken Salad

Everyone loves my chicken salad. They say that it is tangy and delicious. This chicken salad has very simple ingredients that add great flavor and texture. It is even better the longer it sits. The full, printable and Pinterest Pinnable recipe is at the end of this post. You will have questions about some of the steps and ingredients, so peruse the following paragraphs for the information below.

Buttermilk Powder

The first ingredient you will question is Buttermilk powder. I get this Buttermilk powder on Amazon. There are many brands. But you can also find this in most baking aisles at the grocery store. It is usually with the powdered milk. This buttermilk powder gives a nice tangy flavor without adding liquid, because the last thing you want is watery chicken salad. I will link the one I use, HERE in my Amazon shop. I am required to tell you that Amazon does pay me a small commission if you use this link, but it is no cost to you. There are also many other options in grocery stores or on amazon. One of the other recipes you can use this for is my French Quarter Salad Dressing. If you do not want to use this buttermilk powder, you will be missing out, but you can add a little of a powder ranch dressing mix. It won’t be exactly the same and you must note that the powdered ranch is salt and some msg so it will add a different flavor. You may want to adjust the celery salt if you use the ranch powder. I highly suggest the buttermilk powder, but I know how it is when you don’t have an ingredient on hand and you want to make something right away.

The Celery

I explain how I peel the celery in the full recipe. Explained in the post is how I cut the celery lengthwise so that I can make very small, diced pieces. I love celery so I use a lot. You can add as much or as little of the celery as you like. Peeling the celery makes it less stringy and a softer texture that to me is more enjoyable in a salad like this. I also use the celery leaves in this recipe. I finely mince them so that they taste great but do not leave an odd texture. The leaves have an intense flavor, are good for your heart, are anti-inflammatory and aide in digestion. Stop throwing them away!

Pickle Juice

I love the tangy addition of the pickle juice in this delicious tangy chicken salad.You will find a jar of pickle juice in my fridge for lots of recipes. I do strain this before adding it to the recipe. You will see that you dissolve the buttermilk powder in the pickle juice before adding it to the recipe. This adds the tangy flavor to this tangy salad.

Rotisserie Chicken

Chicken breasts from a rotisserie chicken for this recipe is what I use. Cut the chicken from the bone after it has cooled in the fridge overnight. I discard the skin. I only use the white meat, but you are also welcome to use the dark meat. If you are intimidated by this step, you can order deli meat chicken and ask them to slice one or two pieces about 1 inch thick. You will need about 3 cups of chopped up chicken for the recipe I included at the bottom.

Yield: Approximately 3 Cups Chicken Salad

Delicious Tangy Chicken Salad

Print

Simple ingredients, simple methods make this creamy and delicious, tangy Chicken Salad. Served on toast or soft, buttery rolls, this is a great recipe to make and eat all week for lunch and dinner.

Ingredients

• *all ingredients are explained and linked in the blog post above
• **measurements and ingredients for this particular recipe are suggestions and can be adjust to your preference
• 2 Large chicken breasts from a rotisserie chicken
• 4 stems of celery with the leaves
• 2 tablespoons of finely sliced chives
• 2 tablespoons of finely minced fresh dill
• 1 tablespoon of buttermilk powder (linked in post)
• 3 tablespoons of dill pickle juice
• 3 heaping tablespoons of mayonnaise
• 1/2 teaspoon of celery salt (or to taste)

Instructions

1. Cut your chicken breasts from the rotisserie chicken. Another option is to order a few thickly sliced deli meat chicken from the deli. Chop the chicken meat into small, diced pieces.
2. Add your buttermilk powder to the pickle juice and whisk until dissolved. The powder is explained in the post as well as other recipes I use it for. I also include a substitution.
3. For the celery, pull the leaves from the stem and discard the stems that the leaves were on. I trim the ends of the celery off if they are brown or dried out looking. I then take a veggie peeler and peel the back of the stem where the stringy part is. You can also snap the celery in half "backwards'. meaning not towards the side that has the divot. You will see the strings that you can pull off. Then slice each stalk into long, thin pieces (along the length of the celery stalks) I cut each piece of celery into about 6 long thin pieces, then dice. (pictures of this in post)
4. Finley slice your chives and mince your dill.
5. Finely mince your celery leaves.
6. Add your chicken, celery, dill, celery leaves and mix until combined.
7. Add your celery salt., stir and taste and add more if needed.
8. Mix in your pickle juice and buttermilk powder mix.
9. Toss to coat. I then add the mayo a tablespoon at a time, mix and then see if you want it creamier, if so, add more.
10. This should sit in the fridge, covered, in the smallest bowl you can fit it in, for at lerast four hours and it is even better if it sits overnight.
11. Serve on toast, buttery buns or crackers.