You see a lot of recipes for chicken salad on the Internet, but the images that go with ’em all look like they’ve been made by some chef at a fancy restaurant in New York City. The one thing Southern cooks know to do to make great food is to keep it simple. And this Southern chicken salad recipe is exactly what’s called for if you want a no-fuss chicken salad for eating. There’s no point in getting fancy. If you make this chicken salad, it won’t be around long enough to impress the neighbors.
Southern Chicken Salad
- 3 cups cooked & diced chicken 1 young chicken
- 1 cup Duke's mayonnaise
- ½ cup finely chopped celery about 1 ½ stalks
- ½ tsp salt
- ½ tsp course ground pepper
- ½ tsp lemon juice
- Cook 1 young chicken.
- When done, remove chicken from heat and allow to cool.
- Once chicken is cool enough to handle, remove meat from the bone, picking out the best bits. You should come up with about 3 cups of chicken.
- Dice chicken, chop celery and mix all of the ingredients well.
- Salt and pepper to taste (I sometimes use a little more salt than what's called for).
- Store covered in refrigerator and allow to "marry".
- Can be made 1 to 2 days in advance so flavors can blend.