Every time we have a little bit of leftover chicken I like to turn it into delicious chicken salad. You can use white meat, dark or a combination of both. I use whatever is leftover! You only need a few basic ingredients that you most likely already have on hand. The quickest and easiest way for me to make it is by using my manual food processor & veggie chopper that I purchased from Amazon. I use it for all kinds of quick and easy food preparation tasks. It gives you the perfect consistency when making homemade chicken or tuna salad.
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For the recipe…I’m not giving you exact ingredient amounts. You’re using leftovers and seasoning it to your own taste buds! Here’s an approximate of what I add and how much of it I use.
Cooked Chicken, cooled
Mayonnaise
Salt and Ground Black Pepper
Celery, chopped
Onion, chopped
Sprinkle of Celery Seed
1 Hard-Boiled Egg, Peeled and Chopped
Place the pieces of chicken into the manual food processor first. Shred it down to the consistency that you like. Toss in the chopped celery and onion. Chop again. Then add in the mayonnaise, salt, ground black pepper and celery seed. Mix it all together in the food chopper until you get it blended and the consistency that you like. Hand-stir in the chopped hard-boiled egg last. Give it a little taste-test. Now you can add additional amounts of the basics or try adding some of the variations listed below.
Variations: You can toss in a little bit of finely chopped sweet pickles or pickle juice. I like to add a little bit of dried Italian Seasoning Blend. Like garlic? You can add a tad of minced garlic or garlic powder. Freshly chopped parsley tossed in is good too! Don’t like mayonnaise? You can certainly use Miracle Whip.
Serving: You can serve it on toasted bread, a hollowed-out artisan roll or in a hollowed-out juicy tomato. Best when chilled in the refrigerator for 2 hours before serving which allows the flavors to infuse.