Chicken Salad Chick
A delightful Southern chicken salad recipe that combines the richness of shredded chicken and creamy mayonnaise with the crunch of celery and a medley of flavors.
Ingredients
Base Ingredients
- 3 cups shredded all-white meat chicken Cooked and cooled, ideally from rotisserie chicken.
- 1 cup Duke's mayonnaise Use a quality mayonnaise for the best flavor.
- 1 cup finely diced celery Adds crunch and freshness.
Seasoning and Flavor Enhancers
- 2 tablespoons Dijon mustard For a tangy kick.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh herbs (dill, parsley) Chopped for added flavor.
Optional Add-ins
- 1 cup red grapes Halved for sweetness.
- 1/2 cup sliced almonds For crunch.
- 1/2 cup crispy bacon bits Optional for a smoky flavor.
Instructions
Preparation
- Begin by cooking your chicken to a safe internal temperature of 165°F. Allow it to cool before shredding.
- In a large mixing bowl, combine the shredded chicken, mayonnaise, and finely diced celery.
- Add Dijon mustard, garlic powder, onion powder, and chopped fresh herbs to the bowl.
- For added texture and flavor, fold in any optional add-ins like grapes, almonds, or bacon.
Flavor Adjustment
- Taste and adjust seasonings with salt and pepper as necessary.
- Let the mixture chill in the refrigerator for 1-2 hours to allow flavors to meld.
Serving
- Serve the chicken salad on fresh bread, with crackers, or as a stand-alone dish on a bed of lettuce.
Notes
Store the chicken salad in an airtight container in the refrigerator for up to 3-4 days. Avoid freezing as it can affect the texture of the mayonnaise and vegetables.