Easy Southern Chicken Salad Recipe

Lots of happy events have been going on in my family recently, like graduations, baby showers, and weddings. Plus, we're making up for the quiet summer of 2020 with lots of summer activities! Personally, I'd rather not spend all day in the kitchen!

Even though I really enjoy cooking, I've been busy enjoying the sunny days and spending time with family. Because of that, I've been making quick and easy dishes that don't require me to use the oven for too long, like this Southern chicken salad.

We really love this chicken salad! It's creamy, chunky, and perfectly seasoned. Pair it with some potato chips and grapes, and it's a great meal on a warm, sunny day!

If you want to add more to the chicken salad, here are some popular suggestions: dried cranberries or raisins, chopped walnuts, chopped apples, and grapes.

Southern chicken salad is best served cold. I like to serve it on buttery croissants or with club or saltine crackers. It's also delicious on toasted potato bread or just on its own! You can add lettuce and tomato if you like.

Here are some common questions about chicken salad:

• What can I use instead of celery in chicken salad?

If you don't like the texture of celery but still want its flavor, try using celery seed or celery flakes. If you don't like the taste of celery, you can leave it out.

• Why is my chicken salad watery?

Chicken salad left in the fridge overnight (which tastes amazing) can gather water from celery and onions. A good stir before serving usually solves this. If you're adding grapes/apples, do it right before serving, as they can release a lot of liquid.

• How long does this Southern chicken salad last in the fridge?

It's good for 3-5 days. 

Easy Southern Chicken Salad Recipe

Delicious and Easy Southern Chicken Salad Recipe for Your Summer Celebrations

Course: Main Course, Salad, Side Dish Cuisine: American, Southern Keywords: Chicken, Mayonnaise, Salad Preparation Time: 20 minutes Cooking Time: 25 minutes Total Time: 45 minutes Servings: 6 people

Ingredients:

• 1½ pounds chicken breast
• 1-2 teaspoons olive oil (for brushing chicken)
• 1 tablespoon Old Bay seafood seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon celery salt
• ½ cup celery (finely diced)
• ½ cup onions (finely diced)
• 5 hard-boiled eggs, chopped
• 2 tablespoons sweet relish
• ¼ teaspoon dill weed
• ¾ cup Duke's mayonnaise (may need more or less)
• 1 tablespoon dried parsley
• Fresh cracked black pepper (a sprinkling)
• Salt, pepper, +extra seasonings, if desired (see note)

Instructions:

1. Preheat the oven to 350 F. Line a pan with aluminum foil and set it aside.
2. Lightly brush the chicken with a little olive oil.
3. Mix Old Bay Seasoning, garlic powder, onion powder, and celery salt to season the chicken.
4. Generously sprinkle the seasoning on the top and bottom of the chicken.
5. Place the chicken on the prepared pan and bake for 20-25 minutes (adjust time based on chicken thickness).
6. Once done, let the chicken cool, dice it into small chunks, and place it in a large bowl.
7. Add diced celery, onions, eggs, sweet relish, and dill weed to the bowl. Stir to combine.
8. Gradually stir in the mayonnaise until the desired creaminess is reached.
9. Stir in parsley and black pepper.
10. Taste and adjust the seasonings if needed (see note).
11. Cover and refrigerate for about 1 hour until chilled.
12. Stir before serving and serve with crackers or on buttered croissants.

Notes:

• Taste and adjust seasonings according to preference (use garlic powder, onion powder, seasoning salt, black pepper, dill weed, and a sprinkling of paprika if desired).
• Want to add other ingredients? Try grapes, dried cranberries, apples, or walnuts.