Southern Chicken Salad Recipe
This Southern Chicken Salad is creamy, crunchy, and packed with flavor! Perfect for sandwiches, salads, or a tasty snack any day of the week.
Equipment
- Large Pot
- Cutting Board
- Chef’s knife
- Mixing Bowl
- Whisk
Ingredients
- 1 pound chicken breast
- 1 tablespoon vegetable oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/2 cup celery finely diced
- 1/4 cup onion finely diced
- 3 hard-boiled eggs chopped
- 1 tablespoon sweet relish
- 1/2 cup mayonnaise
- 1 tablespoon dried parsley
- salt and pepper to taste
Instructions
Cook the Chicken
- Start by heating the vegetable oil in a large pot over medium heat. Add the chicken breast and season it with garlic powder, celery salt, salt, and pepper. Cook for about 15-20 minutes, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Remove the chicken from the pot and let it cool.
Prepare the Ingredients
- While the chicken is cooling, finely dice the celery and onion. Chop the hard-boiled eggs. You can prepare hard-boiled eggs in advance or boil them while the chicken cooks.
Shred the Chicken
- Once the chicken has cooled, use two forks to shred it into bite-sized pieces. You can also chop it if you prefer a chunkier texture.
Mix the Salad
- In a large mixing bowl, combine the shredded chicken, diced celery, diced onion, chopped eggs, and sweet relish. In a separate bowl, mix the mayonnaise with dried parsley before adding it to the chicken mixture. Stir everything together until well combined. Adjust the seasoning with salt and pepper as desired.
Chill and Serve
- Cover the bowl and refrigerate the chicken salad for at least 30 minutes to let the flavors meld together. Serve on a bed of greens, in a sandwich, or with crackers for a delightful snack.
Notes
- Substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Let the chicken cool before shredding to improve texture.
- Freeze without mayonnaise and add it fresh after thawing for best results.