Old-Fashioned Southern Chicken Salad

Salads, Sandwiches, Mains | Entertaining, Kid Friendly | Poultry

SERVES 8 - START TO FINISH: 40 minutes
Recipe Scoop Old-Fashioned Southern Chicken Salad

Cooking Notes

Sweet pickle cubes are also sometimes called salad cubes and also sweet pickle relish.

Old-Fashioned Southern Chicken Salad

2 to 2 1/3 pounds boneless, skinless chicken breasts
4 large eggs
3 to 4 ribs celery (for 2 cups diced)
1¼ cups sweet pickle cubes with juice*
1 cup real mayonnaise
½ teaspoon salt
¾ teaspoon finely ground black pepper

Place chicken in a 4½-quart Dutch oven or soup pot. Add just enough cold tap water to cover it. Place eggs in a 2-quart or larger saucepan and add enough cold tap water just to cover them. Cover both pots and bring to a boil over high heat.

When eggs come to a boil, uncover the pot and boil 3 minutes. Remove from heat and let stand, covered, 20 minutes or up to 1 hour.

When chicken boils, immediately remove from the heat and let pot stand, covered, 15 minutes or until chicken is no longer pink in the center. Immediately remove chicken from pot. Discard broth or reserve for another use.

While chicken and eggs stand, rinse and dry celery. Cut into ¼-inch dice.

Fit a food processor with the steel blade and process each breast 1 at a time: Cut each breast into 4 pieces, and process about 5 seconds, then pulse the motor about 3 to 4 more times just until the breast is shredded but not finely ground. As each breast is finished, pour the meat into a 3-quart or larger bowl.

Peel eggs and place in the same processor bowl and pulse on and off 3 to 5 times or until eggs resemble coarse crumbs. (Don’t go too far or you’ll have a paste.) Add eggs to bowl with chicken.

Add celery, sweet pickle, mayonnaise, salt and pepper. Stir very well until all chicken is coated with mayonnaise. Serve at once or refrigerate until ready to serve, up to 24 hours.

Old-Fashioned Southern Chicken Salad

Skip the bread and serve this on lettuce leaves for a dressier presentation.

This recipe is easier if you do the prep work ahead. The chicken, eggs and celery may be refrigerated, covered, up to 24 hours before mixing everything together.

Our friend Julie Realon did this when she tested it for us to include in Desperation Entertaining. She did everything ahead except stirring it together.

“The next morning I finished and packed it up to take to a football game picnic lunch. I’m sure we had the best tailgate food anywhere near the stadium.”

Old-Fashioned Southern Chicken Salad

Feel Good About: Use a reduced-fat mayonnaise to lower calories.

Approximate Values Per Serving: 421 calories (59% from fat), 27 g fat (4.5 g saturated), 183 mg cholesterol, 29 g protein, 14 g carbohydrates, 1 g dietary fiber, 710 mg sodium

Comments

From marlys thomsen - March 22, 2011

being from the far north of Minnesota, we use Miracle Whip; and for special times, we add some green grapes (sweeter the better) and shredded mild cheddar cheese.

From Alicia Ross - March 23, 2011

Hi Marlys, Yes if you are a Miracle Whip fan, go right ahead...for me it's too sweet....adding cheese and grapes, though, are right up my ally!

From Brenda - June 26, 2011

All of these hints are good if that's what your taste buds crave. Personally I use bread and butter chips for the relish, and Kraft mayo for the salad dressing. Quite Yummy!!

From Mary Lou - July 15, 2011

This was a delicious recipe. We grilled the chicken breasts and it really gave the salad a wonderful flavor.

From Mary Lou - July 15, 2011

no further comment

From Carol Ann - September 25, 2011

Love this recipe but sometimes I use half mayo and half sour cream, just to soften that mayo taste. This is also great on a cracker platter with thin cheese slices and grapes !

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