Southern Style Chicken Salad
Poached chicken breast, celery, sweet onion, pickle relish and hard boiled eggs are processed with mayonnaise into a smooth, creamy chicken salad.
Equipment
- Large pot
- Small pot
- Food processor
- Instant read thermometer
- Cutting board
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts
- 6 cup water or low sodium chicken broth for poaching
- 2 celery stalks large, cut into 2 inch pieces
- ½ sweet onion medium, cut into 2 inch pieces
- ¼ cup sweet pickle relish drained
- ¾ cup mayonnaise
- 2 large eggs hard boiled and peeled
- ½ tsp celery salt
- ¼ tsp ground black pepper
Instructions
Cooking
- Simmer. Put the chicken in a large pot with the liquid. Heat over medium until barely simmering, cover and cook 15 to 18 minutes, until the thickest piece reads 165 degrees F. Rest. Turn off the heat and let the chicken sit in the liquid, covered, for 10 minutes, then cool on a plate for 15 minutes.
- Cook the eggs. Cover the eggs with cold water, bring to a boil, remove from the heat and cover for 12 minutes. Chill in ice water for 10 minutes, then peel.
- Dice. Cut the cooled chicken into 2 inch cubes and quarter the eggs.
- Pulse. Combine the chicken, celery, onion, relish, mayonnaise, eggs and seasonings in the processor and pulse 8 to 10 times, scraping once. Use two batches for a smaller machine.
- Finish. Pulse a few more times for a finer texture, adding extra mayonnaise by the tablespoon if dry.
- Refrigerate. Cover and chill at least 30 minutes before serving.
Notes
Substitutions: Use dill relish for a tangier salad, boneless skinless thighs for richer flavor, or about 4 cups diced rotisserie chicken in place of the poached breasts.
Tips: Pulse in short pops so the salad keeps some texture. Cool the chicken before mixing.
Storage: Refrigerate in an airtight container for 3 to 4 days. Do not freeze.