Chicken Salad for Lunch


Believe it or not, I have only had chicken salad twice in my life. Not because I didn’t know about it, but because there isn’t really a recipe for it in our cuisine. However, after visiting our good friends the other day, we had chicken salad for brunch and I was surprised that I actually liked it. Not sure why I never thought of making it myself.

I know that a chicken salad comes together pretty quickly if you use already-made ingredients from the store, however, since we try to stay away from processed foods, I made my chicken salad from scratch. First, I poached some organic chicken breasts. Then came all the other ingredients. There isn’t really a one-size fits all recipe, and I know that there are a gazillion chicken salad recipes out there, so you can add or omit any of these ingredients to your liking – and adjust the quantity of each as well. If you like celery, add more celery, if you like grapes, add more grapes. These are the ones that I used and the salad turned out really good.

  • Chicken breast, cubed
  • Dill, finely chopped
  • Mayo
  • Sour cream
  • Boiled eggs, chopped
  • Salt/Pepper
  • Grapes, seedless, chopped
  • Celery, finely chopped
  • Red onion, finely chopped


Add chicken breast to a pot, fill with cold water, add salt, cook for 40 minutes, until cooked through. Remove from stove, cool completely.

Prepare other ingredients (celery, grapes, boiled eggs, dill, red onion) by chopping them finely.

Dice the chicken breast into small cubes/chunks. Add other ingredients to the chicken, add sour cream, mayonnaise, and salt/pepper to taste. Mix well, serve with bread.

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