It's easy to make and transport, and fills even the hungriest of campers. You may be familiar with the most popular chicken salad recipe: shredded chicken and lots of mayonnaise, perhaps with some chopped celery and onion. It's traditional and delicious, but that isn't the only way to make this classic campsite meal.
Chicken salad is more versatile than you think. Add corn chips, almonds, apples or Craisins for a new punch of flavor that will have you going back for seconds. Give your go-to chicken salad a jumpstart with these tips and recipes.
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Campsite Chicken Salad Tips
- Whisk curry powder into the mayonnaise before adding chicken and celery.
- Keep extra canned chicken on hand to add to your chicken salad as needed.
- Serve chicken salad in stuffed tomatoes, green pepper halves and tortilla wraps.
- When grilling chicken, cook more than needed so you'll have cold leftovers for tomorrow's chicken salad.
DIY Chicken Salad Dressing
Not everyone likes mayonnaise, or perhaps you forgot to bring it. Make this dressing as needed, and fold in chicken and diced celery. Serve it at "room" temperature or chilled. Note: you can use fresh eggs or liquid egg substitute.
2 eggs or equivalent
1/3 cup sugar
1 tablespoon flour
1/2 teaspoon each salt, pepper, dry mustard
1/2 cup apple cider vinegar
1 cup hot water
1 tablespoon butter or olive oil
Makes about 1-1/2 cups dressing
In a saucepan or double boiler whisk eggs, sugar, flour and seasonings. Add vinegar and stir in hot water. Continue to stir over hot water or very low flame until the dressing thickens. Remove from heat and mix in butter or oil. Let cool, stir again and combine with chicken salad ingredients to taste.
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Crunchy Chicken Salad
2 cups shredded cooked chicken
1 cup (or more to taste) chopped vegetables like celery, sweet pepper and scallions
1/4 cup pickle relish
Mayonnaise, to desired creaminess
1 cup (or more to taste) corn chips such as Fritos
Serves 4 to 6
Mix chicken, vegetables and relish with enough mayonnaise to make a creamy, moist salad. Just before serving, fold in Fritos and plate on a bed of shredded lettuce.
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