There’s hundreds of variations of chicken salad recipes. This is my go-to.
4 large boneless skinless chicken breasts, baked and shredded 4 large eggs, boiled and diced 2 large white onions, diced 2 tbsp celery seed 4 tbsp dill pickle relish 2 cups low fat mayonnaise
Of course, you may feel free to adjust the ingredients, but once you have collected them all, simply put them in a bowl and using a large spoon, fold everything together, making sure you don’t make mush out of the chicken breasts.
Serve on toast, with crackers, as sandwiches, or even corn chips.
As a variation, you can add 1 package of Ranch style dressing/dip powder to the combination.
You can control the heat of this soup by reducing (or eliminating) the cayenne and/or black pepper, and reducing the amount of fresh ginger. I just happen to like it very hot, and hate it when I’m served a dish where it appears the Chef is being apologetic for adding spices.
1 boneless, skinless chicken breast (between 6-8 ounces), cubed
1 regular size can of Cannellini (White Kidney) beans, drained, and rinsed
1 can of diced, fire roasted tomatoes
Spices:
1 tsp ground cumin
1 tsp dried English Mustard powder
1 tsp celery seeds (whole or ground)
1 tsp garlic powder
1 tsp black pepper
1 tbsp fresh grated ginger
1/2 tsp ground cayenne pepper
1/2 tsp Amarillo powder (a type of powdered Mexican food colouring)
Fresh cold water
In a medium sized pot, place beans, chicken, tomatoes and spices. Stir to combine. Add enough fresh, cold water to cover the solids and slowly bring to a simmer.
Allow to cool for 20-25 minutes (to cook the chicken, and to allow the flavours to meld). (If you do not have Amarillo powder (normally available on the International aisle of most supermarkets), feel free to omit. I added it, in order to imbue a golden hue to contrast against the red of the tomatoes for the Autumn like feel…)
Serves: 3-4
Vegetarian Option: Omit chicken and substitute cubed firm tofu, adding during the last 5 minutes or so, so the tofu does not disintegrate.
This soup will freeze well for up to 3 months. NB: If making the vegetarian option, I’d suggest freezing without the inclusion of the tofu, and adding once you defrost and reheat.
