First cook your chicken. The odor of chicken first thing in the morning isn't so appetizing to me, so I plug up my slow cooker outside. It cooked overnight. I unplugged it first thing the next morning, let it cool and de-boned it at lunch.
ASN in Little Rock or Russellville.
Other ingredients: celery, carrots, Nancy's sour cream, lacto-fermented mayonnaise, onion. Not pictured: mustard. This is not a paid advertisement, but we really like Nancy's sour cream which is cultured (has probiotics in it). I get it from Azure Standard.
I shred the carrots, celery and onions in my food processor this this attachment. For a 3.85 pound whole chicken, I used 3 big carrots (I don't peel them, but do remove the ends), half bunch of celery, and half the onion. Chicken salad is also good with: horseradish, green onions, jicama, and parsley but I didn't have any of those in my fridge.
Dump the chicken in the food processor with the blade attachment with a big dollop of mayo (you can make your own!) and a generous squirt of mustard. You could chop the chicken by hand, but we like it the consistency of canned tuna.
We ate it in tortilla wraps for lunch on Saturday and in lettuce wraps on Sunday.
What do you like in your chicken salad?
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