Sunday, June 23, 2013

Homemade Southern Chicken Salad Recipe

Mint Juleps 'n Muddin' Chicken Salad recipe


3 chicken breast (baked)
1 medium onion
1 1/3 cup of mayo
1/2 teaspoon of celery salt
black pepper to taste

A day ahead, season and bake chicken. Allow to cool, and then, refrigerate.

Next day, dice chicken and run through food processor. Chicken should be shredded as pictured below.

Dice onion and run through food processor. Onion should be shredded as pictured below.

In a large mixing bowl, add chicken, celery salt, and pepper. Mix. Next, add onion and mayo to chicken and stir. (Note - You may need to add more mayo depending on the size of your chicken breast and onions.  Add a tablespoon at a time until all chicken is coated.)

Yields about a quart of salad.

Refrigerate and serve cold. (Note -  Do NOT add more salt on the first day. The salad gets salter, the longer it sits.)

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