Why is it “Austin Chicken Salad”? Umm…because I live in Austin? Actually it’s because when I told Bustle “I can’t think of a cool title for this chicken salad recipe”, she said, “Just call it Austin Chicken Salad, Austin makes everything sound cooler". And so it does.
The secret to this chicken salad is a one cup food processor, that you can buy just about anywhere for $10-15. I don’t like to clutter up my kitchen with bulky devices, but this tiny chopper has really come in handy and is, as I mentioned, tiny. Obviously, you can use it for other things, but I use it the most when making chicken salad because it allows me to create a white onion and carrot relish, and THAT’s the real key to the yumminess of this chicken salad recipe.
I’ve served it here on a bed of kale with cherry tomatoes and a drizzle of balsamic vinaigrette. It’s also great in the traditional, sandwich form.
“Austin” Chicken Salad
1 can organic white chicken breast meat
Approx. 1/3 a white onion, or ¼ cup white onion chopped into a large relish-like conistency
Approx. 1/3 julienned carrots, chopped into relish (see above)
Helmann’s light mayonnaise to taste
Garlic Salt to taste
Approx. 1 tbsp of finely chopped pecans (I buy mine pre-chopped for use in salads and cookies, but…you know..you have that chopper now).