Cool and tasty with a delicious crunch – this crunchy chicken salad just might be the best chicken salad recipe you’ll ever make! Time to give it a try!
Here are a few more chicken salad recipes we think you’ll love – Light and Healthy Pineapple Chicken Salad, Quick and Easy Pesto Chicken Salad, and Strawberry Chicken Salad.
I got this recipe from a friend YEARS ago and it is so delicious! Not only does it taste AMAZING, but it also comes together really easily.
Unlike a traditional chicken salad that often has grapes or dried cranberries, this chicken salad gets its sweetness from peanut brittle! It sounds weird, but trust me when I say the peanut brittle completely changes the game! It is AMAZING!
Give it a try and see if you like it as much as my family does!
How to Make Crunchy Chicken Salad
INGREDIENTS –
- chicken, cooked, coarsely shredded
- celery, coarsely chopped
- onion, finely chopped
- mayonnaise
- olive oil
- salt
- pepper
- salted mixed nuts, coarsely chopped
- peanut brittle, broken into bite-sized pieces
- flatbread, sandwich bread, wrap, romaine lettuce, etc.
DIRECTIONS –
- In a large bowl stir together chicken, celery, and onion. Whisk together the mayonnaise, olive oil, salt, and pepper, then pour over the chicken mixture.
- Cover and refrigerate at least 2 hours to get all the flavors well combined.
- Stir in nuts and peanut brittle just before serving.
- Serve with flatbread, or in a wrap and you’re good to go!
LEFTOVERS
This salad can be stored in the fridge for up to 2 hours after adding the nuts.
MORE SALAD RECIPES –
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
The Best Chicken Salad Recipe
Ingredients
- 3 breasts chicken, cooked, coarsely shredded
- 2 to 3 stalks celery, coarsely chopped
- 1/3 cup onion, finely chopped
- 1/2 cup mayonnaise
- 1 Tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup salted mixed nuts, coarsely chopped
- 3/4 cup broken peanut brittle
Instructions
- In a large bowl stir together chicken, celery, onion. In a separate bowl, whisk together the mayonnaise, olive oil, salt, and pepper. Pour over the chicken mixture.
- Cover and refrigerate at least 2 hours to get all the flavors well combined.
- Stir in nuts and peanut brittle just before serving.
- Serve with flatbread, croissants, wrap, romaine lettuce, etc.
Your recipe looks amazing, will be sure to try this. I usually put thin slices of green pear in my chicken salad. For the crunch, but seems you have though about that in your recipe so that’s what I will make for lunch today 🙂
Thanks Nicci! I appreciate you stopping by! I hope you like this recipe!
My best: shredded or chopped cooked chicken breasts, pineapple rings drained and cut into “tidbit” size, drained sliced water chestnuts, currents or raisins, chopped celery, chopped green onions, chutney, curry, mayo with a touch of horseradish to taste, garnish with sliced toasted almonds (at the last so they don’t get soggy.) Vegetarian variety…skip the chicken and substitute red or green seedless grapes. I’ve been making this for over 40 years and it’s always a hit at pot lucks or ladies’ luncheons. Made a day ahead of time enhances the flavors.
Sounds delightful!!!!! I seriously LOVE chicken salad!!! Thanks for sharing!
Wanted you to know I posted this recipe at my blog today…MMMM! C’mon over and check it out…I linked back to you here.
We have everything to make this and I think it will be our dinner tomorrow night! So glad I saw this….thanks for a great and informative website.