Southern Style Chicken Salad Recipe 425

SOUTHERN CHICKEN SALAD

Steps:

• Preheat oven to 350 F. Line a pan with aluminum foil. Set aside.
• Brush the chicken very lightly with a little olive oil.
• To season the chicken, mix together Old Bay Seasoning, garlic powder, onion powder, and celery salt.
• Sprinkle chicken generously with seasoning on top and bottom.
• Place chicken on prepared pan and bake for 20-25 minutes. (You may need more or less time depending on the thickness of your chicken)
• Once the chicken is done, let it cool and then dice it up into small chunks and place in a large bowl.
• Add diced celery, diced onions, diced eggs, sweet relish, and dill weed to the large bowl. Stir to combine.
• Next, stir in the mayonnaise a little at a time until your desired creaminess is reached.
• Stir in parsley and black pepper
• Taste and adjust the seasonings if needed. (see note)
• Cover and refrigerate until chilled. (about 1 hour)
• Stir before serving. Serve with crackers or on buttered croissants.

SOUTHERN CHICKEN SALAD

Steps:

• Chop chicken as desired and place in a medium size mixing bowl.
• Wash celery stalks under cool water, chop very fine.
• Add chopped celery to mixing bowl.
• Add the chopped onions.
• Add sweet pickle relish.
• Add mayonnaise.
• Add a little sugar if desired.
• Add salt.
• Add black pepper.
• Add Mustard.
• Add the chopped boiled egg.
• Stir mixture well, cover and refrigerate for at least one hour prior to serving.
• Serve cool and enjoy!

SOUTHERN STYLE CHICKEN SALAD

Steps:

• In a medium size mixing bowl, whisk together the first 7 ingredients.
• Stir in the chicken, eggs, celery and green onion. Taste and adjust the salt and pepper, if needed.
• Chill thoroughly for 3 hours or overnight. Serve with crackers, pita pockets, on fresh bread with lettuce as a sandwich

SOUTHERN CHICKEN SALAD

Steps:

• Serve and enjoy.

SOUTHERN-STYLE CHICKEN SALAD

Steps:

• In a small saucepan, combine the egg yolks, sugar, vinegar, mustard and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter until melted. Cover and chill for 30 minutes. , Stir in milk and mayonnaise. In a large bowl, combine remaining ingredients. Add dressing and toss to coat. Chill until ready to serve. Refrigerate leftovers.

SOUTHERN-STYLE CHICKEN SALAD

Steps:

• In a small saucepan, whisk egg yolks; add sugar, vinegar, mustard and salt.
• Cook over low heat, stirring constantly, until mixture thickens.
• Stir in butter until melted.
• Cover, and chill for 30 minutes.
• Add milk and mayonnaise; mix well.
• In a large bowl, combine remaining ingredients.
• Add dressing and mix to coat.
• Chill until ready to serve.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
• In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
• Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

SOUTHWEST CHICKEN SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.