Recipe - Chicken Salad (Revisited)

I've decided to post an updated version of this recipe (original post is here) because it has evolved over the years. I originally had made this chicken salad after being inspired by a Costco sample booth and in hindsight, added too many ingredients. I've simplified the recipe now to be a quick and easy thing you can serve in large groups or make as snackage throughout the week. I even taught Duc how to make this so he can have sandwich material ready to go. After serving it to many people, I think the key here that takes it to the next level is the inclusion of lemon juice!

Step 1: Ingredients (yields ~1 lb chicken salad)

  • 1 can (12.5 oz) Kirkland Signature Chicken Breast, drained
  • 2 tbsp mayonnaise (or to taste)
  • 3 celery stalks, 1/4" dice
  • 1/2 lemon, juice only
  • 1 tbsp garlic powder
  • freshly ground black pepper, to taste
  • paprika, to taste

Step 2: Preparing the ingredients
Dice celery finely. Drain can of chicken - I choose to use the canned version from Costco for this because I like the seasoning they've put in it. However, if you'd prefer to use freshly shredded chicken breast, feel free to and season as you'd like!

Step 3: Finishing
Shred chicken with a fork in a large bowl (add mayonnaise to speed up this process). Add in celery, lemon, garlic powder, and black pepper. Mix well. Top with paprika to taste. Enjoy!

Photography by Duc Duong and Minerva Thai.