It may be embarrassing to admit, but back a few years ago, my momma, sister and I went through tubs of Zoe’s chicken salad on a weekly basis. Hearty, flavorful and a seemingly good balance of fat and protein, this stuff always made for the perfect meal or snack! After looking at the chunk of our budgets this wonderful chicken salad was taking up, my momma decided to do some experimenting and find out how to make it at home. I’m so glad she did, because just about a year ago the very last Zoe’s location closed in Tuscaloosa and now I can’t buy any even if I wanted to.
The added bonus to this particular recipe is that it’s also gluten free! My momma and sister both have gluten allergies, so we know how challenging it is to find all your favorite foods without the gluten.
I will add a little disclaimer here. While this is SUPER easy and doesn’t take too long to make, it will require a few kitchen tools.
Here’s what you’ll need:
- Dutch oven or other large pot with a lid
- Mandoline (isn’t necessary)
- Paring knife
- Large knife
- Grater
- Measuring cup
- Measuring spoons
- Cutting board
- Food Processor (counter-style or hand-held will do)
- Large spoon
- Small mixing bowl
- Large mixing bowl
- Container with a lid
Ingredients:
- (All ingredients listed are Gluten-free)
- 3 large boneless chicken breasts
- 3 long celery sticks
- ¼ medium-large onion
- Greek seasoning (I use Konriko)
- 1 cup mayonnaise (Duke’s Real Mayonnaise- not light)
- ½ teaspoon yellow mustard (French’s or Publix brand)
- ½ tablespoon salt
Directions:
(Thaw chicken if frozen)
Place chicken breasts in Dutch oven or other large boiler, and sprinkle well with Greek seasoning.
Let sit for 30 minutes in the refrigerator.
Remove Dutch oven from refrigerator, cover chicken with water and add ½ tablespoon of salt. Place on med-high heat. Cook until done. Remove from heat, cover with lid, and allow to thoroughly cool.
Meanwhile, slice the celery lengthwise with paring knife, then crosswise in thin slices with the mandoline. If you prefer more crunch, use thicker slices. (If you don’t have a mandolin the paring knife works well.)
Grate onion into a small bowl saving the pulp from the grater as well.
Into a small mixing bowl measure one cup of mayonnaise, a ½ teaspoon of yellow mustard, the pulp and juice of the onion, and ½ tablespoon of Greek seasoning. Mix thoroughly.
When chicken has cooled place on cutting board and cut into large chunks. Use food processor to finely grind.
In a large mixing bowl, put half of the ground chicken, cover with ½ of the sliced celery and ½ of the mayonnaise mixture. Mix together. Put remaining chicken, celery, and mayo mixture on top and mix all together. Place in a container with a lid. Store in the refrigerator for 4-6 days.
Hint: This is tastier after sitting overnight in the refrigerator.
*Depending on the size of the chicken breasts this should yield 2 pints of chicken salad.
Used here: Hand-held Mandoline by Pampered Chef is less than $50.00. You can purchase it using this link.
Serve with crackers, tortilla chips, salad or by itself! It’s great to have on hand for just about any time. Enjoy!
YUM!! So good!