Wednesday, June 3, 2009

BBQ Chicken Salad

I know it's probably wrong for me to say I'm tired of BBQ, but I am. Don't be mad at me I know summer has just started and that's what we do down in Texas is smoke meat every weekend, but we you cook enough for dinners and lunches for the next week it gets old. Why do I torture myself and try to plan ahead I have no idea?!?! I'm trying to be creative and turn it into something else so that was choice for today's post. I've used the chicken in grilled chicken salad and pasta so now it's time for the chicken to shine once again. I took my mom's basic chicken salad recipe and used some leftover smoked BBQ chicken and it turned out great. I forgot to buy grapes to toss in there, but you can feel free to add them if you like. I'm not a celery fan, so I added some lettuce to the sandwich to disguise the crunchiness of it instead of making 2 batches.......I don't need to invent something else to use up never ending chicken salad into. :P

Hope you enjoy!

Basic Chicken Salad

3 cups coarsely chopped chicken or turkey
1/2 cup chopped celery
1/2 cup sweet pickle relish
1/2 cup mayo
1 teaspoon horseradish sauce
1/2 teaspoon dry mustard
1 tablespoon lemon juice
2 hard boiled eggs, chopped

Combine chicken, celery and sweet pickle relish in a bowl.

Add remaining ingredients and mix well.

Cover and refrigerate several hours. Makes about 4 cups sandwich filling, sufficient for 8 large sandwiches or 16 tea sandwiches.


  1. It looks good enough to eat :-). I love chicken salad and the use of horseradish makes yours unique. I'll have to give it a try. Have a good day, Allie.

  2. Oh this looks so good. I love the addition of the horseradish. Ill try that next time I make some!

  3. YUM! Come on over and check out my new book giveaway blog :)

  4. I love chicken salad and I bet that smoked bbq chicken tasted awesome in this. Thank you so much for visiting my blog and for the kind comment! :)

  5. Wow! That looks like summer. My hubby would love the horseradish. Gives it some zip. Thanks for the recipe.