Description
A creamy and flavorful Paula Deen-inspired chicken salad that turns simple ingredients into a comforting and satisfying dish perfect for sandwiches or light meals.
Ingredients
- 3 cups cooked chicken breast, shredded
- 1 cup mayonnaise
- 1 cup celery, finely diced
- 1/2 cup sweet pickle relish
- 2 hard-boiled eggs, chopped
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Cook the chicken until very tender, then shred it into small pieces while still warm
2. Boil the eggs until hard, peel them, and chop into small pieces
3. Dice the celery into small, even pieces for a crunchy texture
4. In a large bowl, mix mayonnaise and mustard, then stir in relish, salt, and pepper
5. Add the shredded chicken to the bowl and mix until fully coated
6. Gently fold in the chopped eggs and celery without overmixing
7. Taste the chicken salad and adjust seasoning if needed
8. Refrigerate for at least one hour before serving for best flavor
Notes
Using rotisserie chicken saves time and adds extra flavor
A teaspoon of melted butter can be added for richness
Finely dicing ingredients improves texture and scoopability
Hard-boiled eggs add creaminess and should not be skipped
Chilling the salad enhances flavor absorption
Sweet relish balances the savory elements nicely
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 55mg