Whenever I make my spatchcock chicken recipe, there is always meat left over and the best use of that meat is in a large batch of my homemade chicken salad.

There’s nothing like two slices of toasted bread surrounding a piled-high mound of chicken salad on a hot summer day.

Pair with a lemonade and your favorite chips and devour a summer classic.


  • 2 C of cooked chicken, white and dark meat
  • 1 C mayonnaise
  • 2 whole dill pickles, finely chopped
  • 2 T sweet pickle relish
  • 2 large stalks of celery, finely chopped
  • 1 C cherry or regular Craisins
  • 2 T white vinegar
  • 1 T granulated sugar
  • 1 t kosher salt
  • 1 t black pepper
  • 1 t garlic powder
  • 1 t onion powder
  • 1/2 t paprika
  • 1/4 t cayenne pepper powder
  • 1 T sriracha
  • 1 t yellow mustard


  1. Mix all ingredients in a large bowl until well combined and then refrigerate until ready for use.
  2. Spread over a salad, on a sandwich, scoop into a pita, roll into a tortilla or just enjoy with a spoon!

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