Full ‘n Free Chicken Salad

  • Cooking and Prep: 30 m
  • Serves: 4
  • No Allergens

One of my favorite “cook once, eat twice” foods is chicken soup, because...chicken salad! I add extra chicken tops to my soup just for this dish. In this back-to-school season, chicken salad can go pretty far: You can keep a batch in the fridge and have some for a quick lunch-to-go or even send some with your kids to school. Mine won’t touch tuna at school because of the smell, but they’ll gladly eat this with crackers or in a sandwich or salad.

Ingredients (9)

Chicken Salad

Start Cooking

Prepare the Chicken Salad

  1. With gloved hands, remove bone-in chicken tops from still-warm soup. Squeeze out excess liquid.

  2. For the smoothest outcome, place veggies and chicken into a food processor fitted with an S blade; pulse a few times. Transfer to a mixing bowl. (Alternatively, with gloved hands, finely shred chicken into a medium-sized mixing bowl and add very finely diced vegetables.)

  3. Add mayonnaise and dill. Mix with gloved hands to combine; season to taste.

To Serve

  1. Scoop over vegetable salad; add to wraps or sandwiches; enjoy as a dip for crackers; or fill a “lettuce boat” and sprinkle with chickpeas and crumbled Mary’s Gone crackers.

  2. Keeps in the fridge in an airtight container for four days.


My chicken soup recipe is in my cookbook (page 126), but you can use any. Use chicken bottoms or bones in your soup (for that rich flavor), but add a few extra bone-in chicken tops so you can make this recipe. For the best texture, you’ll want to prepare the chicken as soon as the soup has cooled to touchable temperature.


Styling and photography by Sina Mizrahi

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