Southern Style Chicken Salad
A classic dish featuring tender chicken, crunchy celery, and a hint of sweetness from pickle relish, perfect for picnics or quick lunches.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts, poached, cooled and diced into 2" cubes See poaching instructions in text above
- 2 large stalks celery, cut into 2" pieces
- ½ medium sweet onion, cut into 2" pieces
- ¼ cup pickle relish (sweet or dill)
- ½ - ¾ cup mayonnaise made with olive oil Adjust for desired creaminess
- 2 pieces hard-boiled eggs, chopped
- 1 tsp celery salt
- to taste Salt and black pepper
Instructions
Preparation
- In a 6-quart food processor or larger fitted with a blade, add all ingredients.
- Process for several seconds, then scrape down the sides.
- Process again until you reach your desired consistency.
- Store covered in the refrigerator.
Notes
Store leftover chicken salad in an airtight container in the refrigerator for up to three days. Stir before serving if it becomes watery. For extra flavor, try adding chopped fresh herbs like dill or parsley. Variations include adding grapes, bacon, or avocado for different textures and flavors.