The Quickest And Easiest Way To Get A Scrumptious Lunch On The Table
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Nothing Beats This Classic Southern Recipe
This Southern Chicken Salad is great for a lunch or light dinner at home, but it also makes a bunch, keeps well for a couple of days in the refrigerator, and is readily expandable, making it a great tailgate, picnic, or potluck option. I also enjoy snacking on this salad for lunch. So yummy – this recipe certainly is a keeper! Chicken salad is one thing that is easy to make but also easy to mess up. This recipe uses just the right amount of mayo and a good balance of sweet and savory flavors to bring everything together beautifully.
Leave it to the southerners to come up with such an amazing recipe. They never seem to fail! And if you want to make this extra healthy, you can leave out the sugar and use low-fat mayonnaise. It will still taste absolutely scrumptious!
If I can recall right, i do beleive thatw e had this chicken salad recipe for my sister’s bridal shower. Yes! Yes, we did! It was so good and we ate it on croissants. Whata great memory of good food and fun times 🙂
Recipe and photo courtesy of Taste of Southern.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Serve this chicken salad on freshly baked crescent rolls.
45 Comments
Thank you for sharing this rpciee. I LOVE pretzels and mustard–one of those combinations that’s just hard to beat! But I pretzels and a specialty mustard? That really sounds good!!
Not sure why everyone complains about the dressing when they put onions in it. Onions just overpower the taste of the dressing. Potlucks at work, I will make potato salad, macaroni salad without onions and hear from the guys on how much better it taste than what their wives make. I never bring anything home.
I prefer a bit more tang in mine.
I use Miracle Whip. I also prefer dill relish. Instead of sugar, add a handful of raisins for a lighter sweet bite.
Wonderful adding the condiments together add flavor onto all the chicken delicious
Yuck on eggs and onion in chicken salad! Yumm to all the rest. I’ve been making it that way for twenty years. Sometimes I add a touch of celery salt, as well. ☺
It’s odd southerners think of chicken salad as a “Southern” recipe I am from Maine and I’ve made that same recipe all my lif.I made chicken salad nearly every day for my husband’s lunch.And my specialty was mini cream puffs filled with chicken salad as a party dish. I even took them to the British Embassy in DC for a party after a NCC concert
Love the recipe. Thanks
I don’t see the onions listed in the ingredients. How much and what kind of onions. I used to put green onion is why I am asking.
They are listed. 1/2 cup minced onion, but just do to your taste. Use a yellow or Vidalia onion.
I’ve never understood adding grapes to chicken salad…
to I. grapes are SOOOO good. Green grapes just add a bit of tang. Try it you’ll like it
I Only add grapes to chicken salad. Additionally, I use green onions!
Agree…..So good!!!!
I always slice green grapes in two and add. Yum!
True Southern Belles do not put mustard or onion in their chicken salad, always use real mayo, and leave out pickle relish if you choose to add grapes or pecans. Also have added apples prefer those in tuna though. Not saying anyones wrong in their options its just a personal preference.
…ALSO add dried cranberries in place of raisins…
Having lived in the south for 26 years, Southern style just means dump in mayo, mustard, and pickle relish (usually sweet) and call it Southern style, nasty
Patricia, please be nice. Maybe some folks you know make it with the ingredients you have listed, in the amounts you have given. A lot of Southern women are proud of their cooking and all of their family members agree,there are no better cooks in parts of the South. Everything my mother ever put on the table was delicious. I can’t say the same for my husband’s mother, but she moved to the South, so she never learned the true art of Southern cooking.but then, that’s just the way I see & taste things.
To those who don’t like onions in it, because it overpowers. Use Sweet Vidalia onions instead. You’ll taste the onion in a totally different way! As for the mustard, I’ve never used that. If you mix the salt, pepper, paprika, onion,egg, relish and celery in the mayo first, then add the shredded chicken. It will be evenly distributed throughout.
Left over fried chicken (no skin) or rotisserie chicken is awesome instead of boiled or canned chicken..
Chicken salad was one of the things my family used left over chicken for growing up…
I always add a half cup or so of dried cranberries. I don’t add sugar. The cranberries add enough sweetener. I also use tarragon and real mayo.no onion, but do use celery
1/4 c of mayo to 4 cups chicken??? Not nearly enough dressing!!
Then add more. Simple solution 🙂
I’m from south Louisiana and I don’t know any two ladies make the chicken salad the same way. Not many people fancy it all up with Grey pupon mustard or cranberries but have used a little apple diced up in mine,perfect sweetness.
Love diced green apples in chicken salad, onions…nope! Another yummy add, is a 1/4 tsp. curry powder. Along with a little diced up apple, it is just yummy!!! Just sayin’…?
We use finely chopped roasted chicken breast, mayo, eggs, celery and dill relish. Make sure it is good and cold before serving…on lettuce (or other greens), with crackers or as a sandwich.
Throw in a shot of lemon juice. Gives it just a bit more kick.
Prefer the lighter feel of Miracle Whip, and then you don’t need the sugar. Less onion. Toasted slivered almonds are delish if you put in the grapes (but then leave out the pickle relish if you add grapes). A little paprika in the mix, Toasted slivered almonds are also good with the dried cranberries, and add a 1/4 tsp. of cocoa powder. Again, leave out the pickle relish.
That’s a completely different recipe if you change that much.
I use poached,shredded chicken, heavy duty mayo, and sweet pickle relish. I sprinkle salt, white pepper and onion powder on the poached shredded chicken add the mayo and pickles. If I cook 3 chicken breasts I use 3 spoons of mayo and 3 spoons of pickles. ?
Sweet salad cubes are great instead lf relish
I don’t use mustard but I do add almonds adds a nice crunch. I also throw the chicken in my kitchen aide to shred it.
Our mom made some of the best chicken salad ever. She opted for finely sliced sweet gherkins (instead of sweet relish) and even added a tbsp. or so of the sweet gherkin “juice” to hers.
A true Southerner only uses Dukes Mayonnaise
H S you are so right ,the best of the best for anything that calls for Mayo
Want really great chicken salad???? Chop apple in small bites. Chop celery same size. Cut seedless grapes in half. I use res and yellow. Chop chicken (cooked) into small bites. Chopped pecans. Optional. Pineapple. Not much add dried cranberries. Use half Greek yogurt and half mayo mix and enjoy
This is truly old-time, party-line funny material! Someone alert Saturday Night Live immediately!
What’s funny about it?
I use chicken, mayo, celery, red onion and a fair amount of garlic powder for my chicken salad, then serve it in a croissant. I can do without the sweetness of sugar or Miracle Whip, eggs or relish unless it’s a chicken pasta salad. But if it’s a sandwich, I like it the way I described, or when someone else makes it with grapes, apples or cranberries. You wouldn’t think fruit would go in chicken salad, but you’d be surprised.
About the onion …. just dice it and then soak a few minutes in milk or water. Rinse, drain and dry between two paper towels. Adds the flavor but not the bitterness.
teaspoon of dry curry powder is awesome and always grapes
how come we can’t share to save it?
Of all the chicken on the market why “Tyson” I won’t even accept “Tyson” samples at Cost co. , because of the corruption with that company & the Clintons when they were in Georgia. Of all the gall. A cooking site should just be about cooking & not about such things.
When I do make sandwiches, I use fat free miracle whip. We try to keep the fat as low as possible.
Almost as fun as sitting back watching a (crawfish, shrimp, or crab) boil or BBQ with more than one cook!!!