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Thursday, January 2, 2014

Kickin' Chicken Salad Recipe

This salad recipe is one of my own little side creations, and it has a sweet-spicy zing to it that starts out mellow and gains some bite as you chew! The heat doesn't overwhelm, and the flavor is fantastic thanks to the Bone Suckin' Mustard featured as a key ingredient. And if you aren't a big fan of hot foods, you can tone down the spice without losing the taste simply by adding a dollop of sour cream to your creation before serving.

This recipe is wonderfully simple, and doesn't take up a lot of time or money to make. Please know that the mustard used in this recipe is around $6.79 a jar, but it lasts a long time and is incredibly versatile. We consider it a cooking staple in this house. You can read my full review on it here.

Kickin' Chicken Salad (Serves 4)

  • One large boneless, skinless chicken breast (Chicken still frozen? No problem! You can use thawed or frozen chicken in this recipe.)
  • 1/2 of a medium, yellow onion; chopped
  • 2 eggs; beaten
  • 1 cup olive oil mayo (I use the olive oil type to help burn calories faster, but you can use any mayo in this recipe.)
  • 1 tablespoon Bone Suckin' Mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • Sour cream for garnish (optional)
  • 1/2 cup vinegar or vinegar-based salad dressing for cooking the chicken


Place 1-1/2 cups of water in a shallow pan along with the 1/2 cup of vinegar or vinegar-based salad dressing. The vinegar in this solution will help the chicken to remain tender throughout the cooking process.

Turn the heat on medium-high and place the chicken breast in the pan, covered, for 8-10 minutes. Make sure to flip the chicken after 4-5 minutes to make sure both sides are thoroughly cooked. Chop your onions while the chicken is cooking to save time!

Put the beaten eggs into a microwave-safe bowl and microwave for one minute. I like to place a paper towel over the top to make sure that nothing will pop out and splatter, but if you have beaten them well enough there should be no splatter.

Remove the eggs from the microwave and chop them up. Don't worry if there is a little liquid left over after the minute of cooking time, that will cook up during the chopping since eggs continue to cook after they are removed from their heat source.

Check your chicken after it has cooked for 8 minutes by cutting through the center to make sure there is no pink left. If there is still pink, allow the chicken to cook for another minute or two. If the chicken is white throughout, transfer it to a cutting board.

Chop the chicken and then add it into a medium-sized bowl with chopped onions and chopped eggs.

Mix in the mayo, Bone Suckin' Mustard, salt, pepper, and garlic powder and stir well.

You can eat it as-is, or put it in the fridge for half an hour to chill it. Serve as you wish (lettuce bed, wraps, bread, etc.) with sour cream on the side for a garnish.



  1. Thank you for linking this up to Fresh Bread Friday! Chicken salad is one of my families most favorite meals, and this one looks SO GOOD! Awesome stuff :)

  2. I love grilled chicken salad, I bet this salad was super delish!

    Comment originally posted by lil_lady_dz on March 18, 2014 at 12:53 AM.
    This comment has been restored by the admin due to accidental deletion.