Southern Chicken Salad
A slightly more refined chicken salad with the addition of sweet grapes and fresh herbs for a brighter flavor.
3 cups
Cooked Chicken-shredded
1/2 cup
Mayonnaise
1 tbsp
Dijon Mustard
2 tbsp
Sweet Pickle Relish
1/4 tsp
Black Pepper
See all 13 ingredients ↓
A slightly more refined chicken salad with the addition of sweet grapes and fresh herbs for a brighter flavor.
Instructions
- In a large bowl, combine all Sauce ingredients and mix well.
- Add the shredded Chicken and stir to coat evenly.
- Gently fold in the Celery, Red Onion, Red Grapes, Parsley, and Dill.
- Sprinkle in the toasted Pecans and mix gently.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve on croissants, lettuce wraps, or with crackers.
-
3 cups
720 mL
Cooked Chicken-shredded
-
1/2 cup
120 mL
Mayonnaise
-
1 tbsp
15 mL
Dijon Mustard
-
2 tbsp
30 mL
Sweet Pickle Relish
-
1/4 tsp
1.25 mL
Black Pepper
-
1/4 tsp
1.25 mL
Salt
-
1 tsp
5 mL
Lemon Juice
-
1/2 cup
120 g
Celery-diced
-
1/4 cup
60 g
Red Onion-finely diced
-
1/2 cup
120 g
Red Grapes-halved
-
2 tbsp
30 mL
Fresh Parsley-chopped
-
1 tbsp
15 mL
Fresh Dill-chopped
-
1/4 cup
60 g
Pecans-toasted and chopped
Equipment
- Large Bowl
- Measuring Cups
- Measuring Spoons
- Skillet (for toasting pecans)
Instructions
- In a large bowl, combine all Sauce ingredients and mix well.
- Add the shredded Chicken and stir to coat evenly.
- Gently fold in the Celery, Red Onion, Red Grapes, Parsley, and Dill.
- Sprinkle in the toasted Pecans and mix gently.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve on croissants, lettuce wraps, or with crackers.
Nutrition per serving
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