Chicken Salad Chick Olivia's Old South
A crowd-pleasing, creamy chicken salad recipe perfect for lunch, picnics, and gatherings. It's easy to make and customizable to suit your taste.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast (shredded) You can use rotisserie chicken as a time-saver.
- 2 tbsp celery (finely minced) Mince finely for better flavor blending.
- 2/3 cup Duke's mayonnaise Can substitute with any mayonnaise or Greek yogurt.
- 1/8 tsp onion powder
- 2 hard-boiled eggs (peeled, diced)
- 3 tbsp sweet pickle relish
- 1 tbsp pickle juice
Instructions
Preparation
- Use a food processor or Kitchen Aid to shred your chicken. This is the key to getting the texture that Chicken Salad has!
- Finely mince your celery until the pieces are barely visible.
- In a medium bowl, add chicken, celery, eggs, relish, mayonnaise, and onion powder. Stir until everything is combined.
- Refrigerate the mixture for 1-2 hours in a covered dish.
Serving
- Serve the salad with bread, crackers, or on a bed of salad greens.
Notes
To keep your chicken salad fresh, store it in an airtight container in the refrigerator. It should last for about 3-5 days. Make sure to keep it chilled until you are ready to serve. Variations include adding grapes for sweetness, nuts for crunch, or different types of pickles for a unique twist.