To Simply Inspire

Tuscan Salmon

Sherri — Sun, 12 Apr 2026 13:29:09 +0000

This Tuscan salmon recipe is a wonderful, easy dinner made with pan seared salmon, sun-dried tomatoes and spinach in a parmesan cream sauce that’s ready in 20 minutes. It feels restaurant-worthy but is really simple to make at home and serve it over mashed potatoes, pasta, or rice.

This Creamy Salmon Recipe Takes Like You’re In a Fancy Restaurant

If you love seafood, you will absolutely adore this delicious recipe! Like our Tuscan chicken recipe, this pan-seared salmon is made in one skillet and is literally a lick your plate kind of recipe all because of the creamy tuscan sauce.

We personally love it with mashed potatoes. I start cooking whatever I am serving it over first so it is ready around the same time. Penne pasta is wonderful too since the sauce soaks up into the noodles perfectly.

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Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

Salmon – Fresh salmon fillets is what I use but frozen salmon thawed first is fine too. Skin-on or skinless both work. I use skin-on to help hold the fish together well.
Garlic powder, paprika, salt and black pepper – To season the salmon with savory flavor before cooking.
Butter & olive oil – I use a little of both to cook the salmon and sauté the vegetables. Feel free to use one of the other.
Yellow onion – Swap with sliced green onion if preferred.
Sun-dried tomatoes – Drained, patted dry and diced. I use jarred sundried tomatoes. You can also toss in a few cherry tomatoes too if you’d like.
Garlic – Fresh minced gives the best flavor in my opinion but jarred will work as well.
Heavy cream – for the best creamy sauce. You can swap the heavy cream for half and half or whole milk if you’d like for a little lighter sauce.
Parmesan cheese Freshly grated parmesan melts more smoothly
Chicken broth – to thin the sauce a little.
Dried basil – I have also use Italian seasoning sometimes instead.
Baby spinach – feel free to swap the spinach with baby kale.

How to Make Tuscan Salmon with Sun-dried Tomato Cream Sauce

This is one of our favorite easy recipes and one I make for guests often because it’s so wonderful!

Step 1: Sear the salmon. Pat the salmon dry with paper towels and sprinkle with the garlic powder, paprika, salt and pepper.

Step 2: Add the olive oil and butter to a large skillet or cast iron pan and heat over medium-high heat until butter has melted.

Step 3: Add the salmon with the skin side up and cook for 4-5 minutes.

Step 4: Then flip over and cook for an additional 4-5 minutes until the internal temperature reaches at least 145° F with a thermometer. (Be careful not to overcook the salmon).

Remove the salmon from the pan and place on a plate while you make the sauce.

Step 5: Make the sauce. In the same skillet, add the onions and sun-dried tomatoes and sauté until the onions are translucent. Then add the garlic and sauté for an additional minute.

Step 6: Pour in the heavy cream, parmesan cheese, chicken broth and basil, stir and cook for about one minute.

Step 7: Then add in the spinach and cook for a few minutes until it wilted.

Step 8: Put the cooked salmon back into the pan and remove it from the burner. Spoon the sauce over top of each filet.

Garnish with fresh basil and Parmesan cheese if desired. Serve over mashed potatoes, penne pasta or rice.

Storing Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. I don’t recommend freezing this dish.

Reheat on a microwave safe plate at 50% power level for 1 minute until heated through. You can also reheat in the oven in a glass dish on low heat until heated through.

Easy Tuscan Salmon Recipe

This Tuscan salmon recipe is a wonderful, easy dinner made with pan seared salmon, sun-dried tomatoes and spinach in a parmesan cream sauce that's ready in 20 minutes.

Course Dinner

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 527kcal

Author Sherri Hagymas

Ingredients

3-4 salmon filets
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
½ medium yellow onion or white onion, diced
½ cup sun-dried tomatoes drained and diced
4 cloves garlic minced
1 cup heavy cream
⅓ cup parmesan cheese freshly grated
¼ cup chicken broth
1 teaspoon dried basil
1 cup baby spinach
Fresh basil and more parmesan cheese optional garnish

Instructions

Sprinkle the salmon with the garlic powder, paprika, salt and pepper.
3-4 salmon filets, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon pepper
Add the olive oil and butter to a large skillet or cast iron pan over medium heat and heat over medium heat until butter has melted.
1 tablespoon butter, 1 tablespoon olive oil
Add the salmon with the skin side up and cook for 4-5 minutes. Then flip over and cook for an additional 4-5 minutes until the internal temperature reaches at least 145° F with a thermometer.
Remove from the pan and place on a plate to rest.
In the same skillet, add the onion and sun-dried tomatoes and sauté until the onions are translucent. Then add the garlic and sauté for an additional minute.
½ medium yellow onion, ½ cup sun-dried tomatoes, 4 cloves garlic
Add in the heavy cream, parmesan cheese, chicken broth and basil, stir and cook for about one minute.
1 cup heavy cream, ⅓ cup parmesan cheese, ¼ cup chicken broth, 1 teaspoon dried basil
Then add in the spinach and cook until wilted.
1 cup baby spinach
Add the cooked salmon back into the dish and remove from heat. Spoon the sauce over top of each filet.
Garnish with fresh basil and Parmesan cheese if desired.
Fresh basil and more parmesan cheese
Serve over mashed potatoes, penne pasta or rice.

Notes

Swap the onion for sliced green onion.

Use any favorite pasta to serve with.

Nutrition

The post Tuscan Salmon appeared first on To Simply Inspire.

Date Snickers

Sherri — Fri, 20 Mar 2026 12:24:26 +0000

This date snickers recipe is a easy, no bake sweet treat made with 3 simple ingredients of Medjool dates, crunchy peanut butter, and a layer of melted chocolate over top. It’s so delicious and has all the flavors my popular candy bar.

This No-Bake Dates Recipe Is The Best Little Treat

My sister-in-law first introduced me to this date recipe that went viral on TikTok. I could not believe that it taste like a Snicker bar. No, really! And the best part, like these date truffles, no baking! Plus why not get a little extra fiber and nutrients from those yummy dates.

They are so easy to make! I like to use crunchy peanut butter. But some versions use creamy peanut butter and add chopped peanuts on top of that peanut butter layer or I have seen some sprinkle the chopped nuts on top of the melted chocolate layer instead of the flaky salt.

Now I practically keep a batch in my refrigerator or freezer at all times so when I have a sweet craving after dinner, I can grab one square and I am satisfied!

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Just 3 Ingredients You’ll Need – Dates, Peanut Butter and Chocolate

The complete list of ingredients with amounts are listed in the full recipe card below.

Medjool dates – These are the base of these date snickers. I use pitted dates. But you can simply remove the pit yourself too. If your dates are older or been refrigerated and feel a little firm, soak them in a bowl of warm water for about 10 minutes and they will soften up. Just pat them dry with paper towels before placing them on the parchment paper so they peanut butter will stick to them.
Peanut butter – any brand of creamy or chunky both work well like Skippy or Jif or a natural peanut butter. If it is too thick, place it in a bowl and warm it for about 15 seconds in the microwave so it spreads easily over the dates. Although not traditional snicker bar ingredients, you can swap it for another nut butter like almond butter, cashew butter, or even sunflower butter if you need too for allergy reasons.
Semi-sweet chocolate chips – melted chocolate for the top layer. I like to use Trader Joe’s or Ghirardellichocolate chips. You can swap these for dark chocolate chips or milk chocolate chips of course if you’d like. You can also melt your favorite chocolate bar too. Add a tablespoon coconut oil to the chocolate chips before melting to make it shine when it hardens.
Optional toppings – Add sprinkle of flaky sea salt or chopped peanuts. You could also use chopped almonds, coconut flakes, or mini chocolate chips.

How to Make Date Snickers

This easy recipe comes together so fast and is perfect to keep a stash in the freezer.

Step 1: Line a baking pan with parchment paper.

Step 2: Slice each date the long way without cutting it all the way through and place it faces down on the parchment-lined baking sheet.

Step 3: Spread your choice of peanut butter evenly over top of the dates. (you can heat the peanut butter in the microwave dish for about 15 seconds to help it smooth easier if you'd like.

Step 4: Place the chocolate chips in a microwave-safe bowl and microwave for 30 seconds on 60% power level. Stir and repeat for another 30 seconds on 60% power level. Then stir again. You can heat for a 3rd time for 30 seconds at on 60% power level if you need to but the dish is sometimes warm enough to keep melting the chips as you stir. Be very careful not to overheat the chocolate or it will seize and not be pourable.

Step 5: Drizzle the melted chocolate evenly over top of the peanut butter layer. Sprinkle with flaky sea salt on top of the chocolate right away while it warm.

Step 6: Place in the freezer for 30 minutes or in the refrigerator for an hour to chill and set.

Remove and slice into small pieces.

How to Store This Date Dessert

Store in an airtight container at room temperature, in the refrigerator or in the freezer. I like to keep mine in the freezer personally. It’s definitely a little harder when you take it out but softens perfectly for me in just a couple of minutes.

If you love these date snickers, make these other no-bake recipes next.

If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 350,000 followers on Facebook and Pinterest. For more behind the scenes and everyday life, follow me on Instagram and TikTok too!

Easy Date Snickers Recipe

This date snickers recipe is a easy, no bake sweet treat made with 3 simple ingredients of Medjool dates, peanut butter, and a layer of melted chocolate over top. It's so delicious and has all the flavors my popular candy bar.

Course Dessert, Snack

Cuisine American

Prep Time 15

Chilling Time 30

Total Time 45

Servings servings

Calories 159kcal

Author Sherri Hagymas

Ingredients

28 medjool dates pitted
1 cup peanut butter chunky or creamy
1 cup semi-sweet chocolate chips melted

Instructions

Line a baking pan with parchment paper.
Slice each date the long way without cutting it all the way through ad place it faces down on the baking sheet.
28 medjool dates
Spread the peanut butter evenly overtop of the dates. (you can heat the peanut butter in the microwave dish for about 15 seconds to help it smooth easier if you'd like.
1 cup peanut butter
Place the chocolate chips in a microwave safe bowl and microwave for 30 seconds on 60% power level. Stir and repeat for another 30 seconds on 60% power level. Then stir again. You can heat for a 3rd time for 30 seconds at on 60% power level if you need to but the dish is sometimes warm enough to keep melting the chips as you stir. Be very careful not to overheat the chocolate or it will seize and not be pourable.
1 cup semi-sweet chocolate chips
Pour the melted chocolate evenly over the peanut butter layer. Sprinkle sea salt or chopped peanuts over the chocolate.
Place in the freezer for 30 minutes to chill and set.
Remove from the freezer and slice into small pieces.

Notes

Store at room temperature, in the refrigerator or freezer.

You can swap these for dark chocolate chips or milk chocolate chips of course if you’d like. You can also melt your favorite chocolate bar too.

Add chopped peanuts on top of the peanut butter layer or sprinkle chopped nuts on top of the melted chocolate layer instead of sea salt.

Add a tablespoon coconut oil to the chocolate chips before melting to make it shine when it hardens.

Nutrition

The post Date Snickers appeared first on To Simply Inspire.

Easy Banana Pancakes Recipe

Sherri — Sat, 14 Mar 2026 11:48:00 +0000

These banana pancakes are a fluffy and delicious alternative to a favorite breakfast. They are made with simple ingredients and the addition of ripe mashed banana makes them so moist and naturally sweet.

We Think These Are The Best Banana Pancakes

I first made this pancake recipe as a gluten free option over regular pancakes. Now, we just love the added banana flavor and no added white sugar . Like regular pancakes, they are wonderful with a drizzle of maple syrup, fresh fruit, or a spoonful of peanut butter.

Feel free to double or triple the batch for a larger group.

Tip

I have gotten in the habit of buying a bunch of bananas and purposely letting them get really brown. Then I peel them and put them in freezer bags to have on hand for recipes like this.

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Ingredients Needed

The complete list of ingredients with amounts are listed in the full recipe card below.

Ripe bananas – The riper the bananas are the better and sweeter.
Egg – Just one large egg.
Egg whites – I use liquid store-bought egg white but you can just use the whites from 2 eggs. But you can also swap these for a 2nd whole egg as well.
Quick-cooking oats – I like to pulse them in a food processor to turn them into flour consistency but you can simply add them as is too.
Ground cinnamon – This makes the them taste like a dessert! Swap it for pumpkin pie spice or apple pie spice too! I have even added a dab of vanilla extract.

How to Make Banana Pancakes

These fluffy pancakes are quick and easy to make whenever you have a craving!

Step 1: In a medium bowl, mash the bananas.

Step 2: Add in the egg, egg whites and oats and whisk until just barely combined. (don’t over-mix or they will not be quite as fluffy). Feel free to add a few chocolate chips, blueberries or chopped nuts into the batter.

If the batter is a little thick than you like, add a tablespoon at a time of regular milk or non-dairy milk like almond milk or oat milk to thin it.

Step 3: Heat a nonstick skillet or griddle over medium heat. I know it’s ready when a drop of water sizzles on the pan. Add butter or oil to the heated pan and then pour ¼ cup or less of the pancake batter into the pan. I like to keep them a little smaller for easier flipping but make them any size you like.

Step 4: Cook for about 30 seconds until the center starts to bubble.

Step 5: Carefully flip the pancake with a wide spatula and cook for an additional 1 to 2 minutes until the bottom is golden brown.

Step 6: Remove and place on a plate or baking sheet. Repeat with remaining batter. (I like to keep the pancakes warm in a low oven if I am making larger batches so I can serve them all at once).

Serve them warm topped with maple syrup, fresh fruit like bananas, blueberries or strawberries.

How to Store Leftover Pancakes

Refrigerate: Place cooled pancakes in an airtight container and store in the refrigerator for up to 4 days.

Freeze: Banana pancakes freezer very well for meal prep too. Make a bigger batch and freeze them in a freezer bag with parchment paper between each one so they don’t stick together.

Reheat in the microwave for a 15-20 seconds, skillet on the stovetop or on a baking sheet in a low oven temp until heated through.

This post was originally posted on August, 29, 2017. I have updated it with new images and information.

If you love these banana pancakes, make these other favorite breakfast recipes next:

Easy Banana Pancakes Recipe – Fluffy and Delicious

Course Breakfast, brunch, Snack

Cuisine American

Prep Time 10

Cook Time 3

Total Time 13

Servings

Calories 214kcal

Author Sherri Hagymas

Ingredients

2 large ripe bananas
1 large egg
2 egg whites
½ cup quick cooking oats
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract optional

Instructions

In a medium bowl, mash bananas.
2 large ripe bananas
Add in the egg, egg whites and oats and whisk until just barely combined. (don't overmix or they will not be quite as fluffy). Thin with a tablepsoon of milk if it thickens
1 large egg, 2 egg whites, ½ cup quick cooking oats, ¼ teaspoon ground cinnamon, ¼ teaspoon vanilla extract
Heat a nonstick skillet or griddle over medium heat. I know it's ready when a drop of water sizzles on the pan. Add butter or oil to the heated pan and then pour ¼ cup or less of the pancake batter into the pan.
Cook for about 30 seconds until the center starts to bubble.
Carefully flip the pancake with a wide spatula and cook for an additional 1 to 2 minutes until the bottom is golden brown. Rep
Remove and place on a plate or baking sheet. Repeat with remaining batter.
(I like to keep the pancakes warm in a low oven if I am making larger batches so I can serve them all at once).

Notes

Feel free to add a few chocolate chips, blueberries or chopped nuts into the batter.

Swap the cinnamon for pumpkin pie spice or apple pie spice too

Place cooled pancakes in an airtight container and store in the refrigerator for up to 4 days.

Freeze: Banana pancakes freezer very well for meal prep too. Make a bigger batch and freeze them in a freezer bag with parchment paper between each one so they don’t stick together.

Reheat in the microwave for a 15-20 seconds, skillet on the stovetop or on a baking sheet in a low oven temp until heated through.

Nutrition

The post Easy Banana Pancakes Recipe appeared first on To Simply Inspire.

Pizza Muffins

Sherri — Tue, 10 Mar 2026 17:32:29 +0000

These pizza muffins are everything you love about a classic pizza all baked in a muffin tin for a perfect party or game day appetizer or quick lunch or afternoon snack kids love. They are fun to customize with your favorite pizza toppings and serve with extra sauce for dipping.

These Mini Pizza Muffins Are Always a Hit

My kids used to beg me to make these little muffins. I love keeping some in the freezer because they are the best when you need something quick for an after school snack.

I made this batch all pepperoni pizza for a kid friendly version but the possibilities are endless. We usually make several different types in a batch for everyone’s personal little pizza bites. Some with mushrooms and onions, some with bacon and mushrooms, etc. Just add a tablespoon or less of toppings on top of the sauce before you add the cheeses.

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Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

Pizza dough – Refrigerated or homemade or even swap the dough for crescent roll dough too. I typically use store bought for the quickest prep. But you can easily roll out your favorite homemade dough to about a 12×8-inch rectangle so you can cut it into 12 equal squares. You can also whip a bag of Bob’s Red Mill gluten-free pizza dough if you’d like. (I would refrigerate it for 15-20 minutes to firm it up a little before rolling and cutting the squares. Use extra flour on a flat surface and the rolling pin when rolling it out. This will help with it sticking.
Pizza sauce – Use your favorite jarred pizza sauce. I have also used our marinara sauce. If you’re really in a pinch, use a can of tomato sauce and add a tablespoon of Italian seasoning and a teaspoon of garlic powder.
Shredded mozzarella cheese – you can use bagged shredded but I think freshly shredded melts so much better. Ue dairy-free cheese if you need too.
Pepperoni – I used mini pepperoni and sliced it. You can use regular packaged pepperoni slices too and just chop or dice it into small pieces. Feel free to swap the pepperoni for cooked Italian sausage or pork sausage, ham, or other toppings.
Grated parmesan cheese – This can be optional as well.
Dried basil or parsley – optional toppings.

How To Make Pepperoni Pizza Muffins

You can make these even smaller by using a mini muffin tin and cutting the dough into 24 slices. Use a 1 ½ teaspoons or so of sauce instead so they aren’t too soggy. You’ll need to lower the baking time to 8-10 minutes.

Step 1: Preheat oven to 400° F and spray a 12 count muffin pan liberally with non-stick cooking spray to keep them from sticking to the pan.

Step 2: Unroll the pizza dough and unroll it. Using a pizza cutter (or sharp knife), cut the dough into 12 equal-sized squares. If using homemade pizza dough, roll your dough out to about a 12 x8 inch rectangle

Step 3: Place a dough square in each muffin cup of the greased muffin tin holes and gently press the dough into the bottom and sides of each hole.

Step 4: Add a tablespoon of the pizza sauce on top of the dough in the bottom of each cup. Don't overfill the cups or the dough may not bake evenly.

Step 5: Sprinkle the mozzarella cheese evenly over the sauce and then place the pepperoni on top of the cheese.

Step 6: Sprinkle the top of each muffin with the Parmesan cheese and dried herbs.

Bake for 12-15 minutes until crispy and golden brown. Then remove from the oven and let cool in the pan for just 5 minutes. Run a butter knife along the edges and remove and place them on a wire cooling rack or plate and serve. If you let them cool in the tin too long the cheese will set and they may be harder to remove.

Serve with a side of marinara sauce for dipping!

Storing Leftovers

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer at 250° F or in the oven on 300 until heated through.

Freeze: Wrap each muffin in aluminum foil and place in a freezer bag with parchment paper between for up to 2 months. They can be reheated directly from frozen in a low oven or air fryer but it will have to add a few more minutes of reheat time.

Easy Pizza Muffins – So Fun to Customize

These pizza muffins are everything you love about a classic pizza all baked in a muffin tin for a perfect party or game day appetizer or quick lunch or afternoon snack kids love.

Course Appetizer, brunch

Cuisine American, Italian

Prep Time 15

Cook Time 12

Total Time 27

Servings muffins

Calories 156kcal

Author Sherri Hagymas

Ingredients

14 ounces pizza dough refrigerated store-bought (or homemade dough)
¾ cup marinara sauce
1 cup mozzarella cheese shredded
½ cup mini pepperoni or diced regular pepperoni
¼ cup parmesan cheese grated
1 teaspoon dried basil

Instructions

Preheat oven to 400° F and spray your muffin tin with non-stick cooking spray.
Unroll the pizza dough and using a sharp knife, cut the dough into 12 equal squares. If using homemade dough, roll the dough to approx. 12×8 inches.
14 ounces pizza dough
Place one dough square into each muffin cup and gently press the dough down into each cup.
Spoon one tablespoon of sauce into the bottom of each cup.
¾ cup marinara sauce
Sprinkle the mozzarella cheese evenly over the sauce.
1 cup mozzarella cheese
Top the cheese with pepperoni.
½ cup mini pepperoni
Sprinkle the parmesan cheese and dried basil over top of the mozzarella
¼ cup parmesan cheese, 1 teaspoon dried basil
Bake in the preheated oven for 12-15 minutes until golden brown.
Use a butter knife to run it along the inside of each muffin to loosen and carefully remove them from the tin and place the muffins on a plate or tray. (Don't let them cool in the tin or the cheese can harden and make them difficult to remove.
Serve with extra marinara sauce or ranch dressing for dipping.

Notes

Don't overfill the cups or they may overflow onto the tin.

Swap the pepperoni for any other pizza toppings you like mushrooms, diced onion, green pepper. Just a tablespoon amount of any toppings altogether so they don’t get too overfilled.

Refrigerate leftovers in an airtight container for 3-4 days. Reheat at 300° F in the oven or 275* F in an air fryer until heated through.

Freeze individually wrapped in foil or plastic wrap muffins in a freezer bag for up to 2 months.

Reheat from frozen in a low oven or air fryer for 10-15 minutes.

Nutrition

The post Pizza Muffins appeared first on To Simply Inspire.

Chicken Salad

Sherri — Thu, 05 Mar 2026 21:43:00 +0000

This classic chicken salad recipe is easy, creamy and perfect for lunch or light dinner. It's made with shredded chicken, celery, green onion, pickle relish, and a simple mayo-mustard dressing. Pile it on bread, serve it in lettuce wraps, or scoop it with your favorite crackers or scoops.

Best Chicken Salad Recipe

You can never go wrong with good ole old fashioned chicken salad. Growing up it is one thing that my mother loved to have on hand and she was known for just putting mayo, pickle relish and hard boiled eggs in hers, which I loved! Since I’m from NC, I always considered this way to be how true southern chicken salad was made.

Now, I don’t add egg in and I love the added crunch from celery and flavor of the green onions in this easy recipe.

Not only is a wonderful lunch, but it’s great for serving at brunches or wedding and baby showers. Making little finger sandwiches or adding some to mini phyllo shell cups is always a big hit.

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Ingredients Needed

The complete list of ingredients with amounts are listed in the full recipe card below.

Cooked chicken breast – I prefer my chicken more on the finely shredded side. If you like larger chunks that is absolutely fine too. Use rotisserie chicken, leftover chicken from a whole roasted chicken or canned chicken when you want it really fast. (If you are using canned chicken, be sure that it’s well drained). **See below for the different ways to cook chicken.
Mayonnaise – I am a Hellman’s fan through and through but use your favorite brand or Miracle Whip is also a popular choice. You can swap half it for plain fat-free Greek yogurt or light sour cream for a lighter version.
Pickle relish – I usually use sweet relish (that’s what my mother always used) but dill is wonderful and popular too. If you don’t have relish, any finely chopped pickles are fine too.
Yellow mustard – Dijon mustard can be used instead.
Celery – I slice mine on a mandolin slicer to get it nice and thin. You can slice with a knife too.
Green onion – I slice mine with kitchen sheers into small pieces and mainly just use the green part so it’s not to onion flavored. You can swap with red onion or white onion too..
Salt and pepper to taste.

Chicken Salad Variations

Similar to other classic recipes like this egg salad recipe and our southern potato salad recipe, chicken salad is another that has so many ways you can change up an already delicious recipe.

Add in slivered almonds, chopped walnuts or pecans.
Add a diced hard-boiled egg.
Add in ½ cup of sliced grapes or apple chunks, dried cranberries or dried cherries.
Add a tablespoon of chopped fresh dill.
Add a clove of minced garlic or ¼ teaspoon of garlic powder.

How to Cook Chicken For Chicken Salad

There are several ways to make chicken for chicken salad. My favorite way for this recipe is to boil it and then pulse the cooled chicken in a food processor about 5-6 times to shred it.

Boil the chicken breasts in a pot of water for about 15- 20 minutes. Then remove from the pot and let it rest on a plate for 10 minutes before shredding. (for a larger batch you can boil a 2-3 pound whole chicken for 1 ½ hours and then double the other ingredients).

Bake chicken breasts in a dish for 30-40 minutes at 375° F . Be sure the thickest part is not longer pink in the center.

Slow cook chicken on low for 5-6 hours or high for 4 hours. Then remove, cool and shred. This method is great for making big batches to freeze then measure out 2 cup servings into freezer bags and freeze for up to 2 months.

Sauté the chicken in a skillet with a tablespoon of olive oil for 5-7 minutes on each side on medium-high heat until no longer pink when you cut into the thickest part.

How to Make Chicken Salad

This easy recipe is ready to enjoy in less than 30 minutes. Make a double batch for meal prep or for a crowd.

Step 1: Cook the chicken. Boil 2 chicken breasts in a pot of water over medium high heat for 15-20 minutes or until no longer pink in the center. Remove from the pot and let it rest for 10 minutes before cutting.

Step 2: Shred the chicken. Using a food processor, kitchen sheers or 2 forks shred the chicken to desired consistency then place in a large bowl.

Step 3: Add the mayonnaise, relish, sliced celery, chopped green onion, salt and black pepper. Stir to combine well.

Serve over lettuce or make a chicken salad sandwich, wrap or croissant or scoop it up with crackers or tortilla chips or corn chip scoops.

How to Store Leftovers

Refrigerate: Store leftover chicken salad in the refrigerator in an airtight container for up to 3-4 days.

I usually don't recommend freezing chicken salad. The texture changes once it thaws.

If you love this classic chicken salad, try these other chicken salad recipes next.

Classic Chicken Salad Recipe

This classic chicken salad recipe is easy, creamy and perfect for lunch or light dinner. It's made with shredded chicken, celery, green onion, pickle relish, and a simple mayo-mustard dressing.

Course brunch, lunch

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 225kcal

Author Sherri Hagymas

Ingredients

1 pound chicken cooked, approximately 2.5 cups
½ cup mayonnaise
¼ cup pickle relish sweet or dill
1 tablespoon yellow mustard
1 stalk celery sliced thin
1 green onion sliced thin

Instructions

Boil 2 chicken breasts in a pot of water over medium high heat for 15-20 minutes or until no longer pink in the center.
1 pound chicken
Shred the chicken. Using a food processor, kitchen sheers or 2 forks shred the chicken to desired consistency then place in a large bowl.
Add the mayo, relish salt, pepper, sliced celery and onions and stir to combine well.
½ cup mayonnaise, ¼ cup pickle relish, 1 tablespoon yellow mustard, 1 stalk celery, 1 green onion
Serve over lettuce or in a sandwich, wrap or croissant.

Notes

Use a rotisserie chicken or well drained canned chicken for quick prep.

Use a white onion or red onion instead of green onions

Swap ½ of the mayo for fat-free greek yogurt or light sour cream.

Add in a diced hard-boiled egg.

Nutritional information does not include bread, crackers, etc.

Nutrition

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