This old-fashioned chicken salad is perfect to make in large batches and eat all week long. Plus, it’s great for outdoor parties or packed for a picnic.
- 2 boneless skinless chicken breasts, fully cooked
- 1 medium white or red onion
- ¼ cup flat leaf parsley
- ½ cup light mayonnaise
- Coarsely chop the chicken breasts and set aside. Quarter the onion and coarsely chop the parsley. Set onion and parsley in the bowl of a food processor and pulse to combine.
- Add chicken and mayonnaise. Season with salt (in moderation) and pepper. Pulse until mixture is fully combined. Serve chicken salad on lettuce, in sandwiches, or a la carte.
If you love the taste of parsley, feel free to add more.
- Savory April 2017
- Cook Once Eat Twice
- 3 ingredient
- 10 Minutes