Southern Chicken Salad
This isn't your ordinary chicken salad. The addition of toasted pecans gives it a delightful Southern twist, adding a buttery crunch that elevates it to a new level.
Yield: 4 servings
Prep time: 15 minutes (plus chilling time)
Ingredients
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2 cups cooked chicken breast, shredded or diced
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1 cup diced celery
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½ cup mayonnaise (Duke's is a Southern favorite!)
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice (freshly squeezed is best)
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½ cup chopped pecans
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Salt and black pepper to taste
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Paprika for garnish
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Optional: 2 tablespoons sweet pickle relish or ¼ cup halved red grapes
Instructions
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Toast the Pecans (Highly Recommended): Place the chopped pecans in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they become fragrant and slightly darker. Be careful not to burn them. This step deepens their flavor significantly. Set aside to cool.
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Combine the Base: In a large mixing bowl, combine the shredded chicken and diced celery.
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Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
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Mix and Season: Pour the dressing over the chicken and celery. Add the cooled, toasted pecans. Gently fold everything together until well combined. Season with salt and pepper to taste.
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Chill: For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes (or up to 24 hours). This allows the flavors to meld together perfectly.
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Serve: Give the salad a quick stir before serving. Sprinkle with a dash of paprika for a classic look and a hint of color.
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Serve as a sandwich on croissants, white bread, or sourdough.
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Serve on a bed of crisp lettuce or in a halved avocado.
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Enjoy as a snack with crackers or celery sticks.
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