The Best (in my opinion) Chicken Salad EVER!

If you don’t like green onions or cilantro you may as well just stop reading.  We actually can’t be friends.

I used to make a traditional chicken salad. You know. The kind with mayo, celery and whatever else bland stuff went in to mix up.  BUT, I found a place in Zanesville, Ohio called Giacomo’s that had the best chicken salad.  I wanted to go there everyday for the rest of my life.  It was the kind of place that had so much chicken salad on the bun that some fell off and you had to scoop up the extras with your Conn’s potato chips.  True story. It happened all.the.time. If you’re feeling like it, add some chunked tomatoes. I don’t like tomatoes so I will NEVER put them in my food on purpose.

So here’s where my adventure started and I had to learn how to make my own version of this awesomeness. I am sure I am off by many ingredients but it’s ok because my version is awesome and the only way I’ll make it.  Now only if I had a bag of Conn’s potato chips to go with my sandwich.

If you know me then you know that I had to make my chicken in my Instant Pot.  All I did was place 1 lb of chicken at the bottom of the inner liner with 1 1/2 cups of water.  I seasoned with salt and paper and closed the lid.  I then pushed the poultry button and adjusted time to 12 minutes.  When the timer went off I allowed for a 10 minute natural release then released any remaining pressure.

The easiest way and the fastest way for me to shred chicken is to either use a handheld mixer or my Kitchenaid. It take NO time and I don’t burn my fingers trying to shred the chicken. Win, win!

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The Best (in my opinion) Chicken Salad EVER!

Servings

servings

Ingredients

• 1 lb chicken, cooked and shredded
• 1/2-1 cup mayonnaise
• 2 TBS milk
• 2 green onions, chopped (also called scallions)
• 1/4 cup cilantro, chopped
• salt and pepper to taste
• 1 small tomato, seeded and chopped (optional)

Servings servings Ingredients 1 lb chicken, cooked and shredded 1/2-1 cup mayonnaise 2 TBS milk 2 green onions, chopped (also called scallions) 1/4 cup cilantro, chopped salt and pepper to taste 1 small tomato, seeded and chopped (optional)

Instructions

1. Cook chicken and shred.
2. Once shredded, chop two green onions, whites and greens and add to bowl.
3. Chop 1/4 cup cilantro and add to bowl.
4. Add 1/2 cup mayonnaise and milk to bowl and mix together. If the mixture is too thick you can add more mayonnaise or more milk.
5. Refrigerate for at least 30 minutes before serving.

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