Classic Chicken Salad

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Recipe by South Your Mouth

Classic Chicken Salad

2 cups chopped, cooked chicken breast*

1 tablespoon olive oil

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup mayonnaise

Combine chicken, olive oil, thyme, salt and pepper in a medium bowl and mix well. Cover and refrigerate at least 30 minutes (or up to 4 hours). Add mayo and mix well. Salt to taste if necessary and/or add more mayo to your liking. Cover and refrigerate until ready to serve.

Feel free to add minced celery, diced onion, sweet pickle relish, chopped boiled eggs or anything else to suit your fancy (you'll likely need more than 1/4 cup of mayo if you add extra stuff - especially boiled eggs).

*Any leftover chicken will work but when I’m making this from scratch, I poach chicken breasts in a little water liberally seasoned with salt and pepper. And I always, always, always use the bone-in split chicken breasts with skin because the chicken is so much more flavorful than boneless/skinless chicken breasts. And when I’m done I have a rich, yummy chicken stock leftover to pop in the freezer for later use.