Southern Chicken Salad Recipe
I prefer serving this salad on a flaky freshly baked croissant from my nearby bakery with lettuce and tomato slices. There is just something magical about the combination of a buttery, silky, aromatic croissant and savory creamy, crunchy southern chicken salad.
I prefer serving this salad on a flaky freshly baked croissant from my nearby bakery with lettuce and tomato slices. There is just something magical about the combination of a buttery, silky, aromatic croissant and savory creamy, crunchy southern chicken salad.
- Carbohydrate 12.4440000057484 g
- Cholesterol 239.50000002367 mg
- Fat 31.3605000222496 g
- Fiber 0.245000004836 g
- Protein 6.82550000040577 g
- Saturated Fat 5.5576000033814 g
- Serving Size 1 1 recipe (372g)
- Sodium 984.282000538995 mg
- Sugar 12.1990000009124 g
- Trans Fat 23.1662500188682 g
- Calories 358 calories
Step-by-step
- 1 large egg
- 1/3 cup mayonnaise
- salt and peper to taste
- 8 ounces cooked chicken chopped about 2 cups
- 3 tablespoons red onion (finely chopped)
- 2 tablespoons celery (finely chopped)
- 1 tablespoon dill pickle relish
Chopping the aromatics requires precision because uneven pieces disrupt the cohesive texture of the dressing. Finely dicing red onion and celery to uniform dimensions prevents large fragments from overpowering the delicate protein. Rinsing raw onions in cold water for sixty seconds before mixing removes harsh sulfur compounds without diminishing their structural crunch. Incorporating the mayonnaise gradually allows the emulsified fats to coat every fiber evenly rather than pooling at the bottom of the mixing bowl.
Traditional iterations of this regional staple developed out of post-Bellum resourcefulness, transforming Sunday roast leftovers into cold-served luncheons suited for hot climates. Mayonnaise acts as the primary fat and binding agent, anchoring the chopped poultry, pickles, and aromatics into a spreadable medium. Regional variations across the American South frequently debate the inclusion of hard-boiled eggs, sweet versus dill relish, and pecans, yet all versions rely on mayonnaise rather than vinaigrettes as their foundation.
Overprocessing the cooked chicken remains the most frequent error committed by home cooks, turning a textured salad into a uniform paste. Shredding or chopping the meat into half-inch cubes guarantees adequate surface area for the mayonnaise and seasonings to adhere properly. Cooked poultry should always reach room temperature before mixing to prevent the mayonnaise from breaking or melting under residual heat.
Chilling the completed mixture for at least thirty minutes in the refrigerator allows the flavors to meld and firms the mayonnaise emulsion. Storing the prepared salad in an airtight glass container keeps it fresh for up to three days at a temperature below 40 degrees Fahrenheit. Serving this dish directly from the refrigerator highlights the contrast between the cold protein and warm, toasted breads.
