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A bowl of Southern chicken salad with chopped egg, celery and relish

Southern Chicken Salad

Southern chicken salad: Old Bay-seasoned baked chicken breast, diced and mixed with celery, onion, hard-boiled eggs, sweet relish, dill and mayonnaise, chilled about 1 hour and served on crackers or croissants. Serves 6.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill 1 hour
Total Time 1 hour 45 minutes
Course Lunch, Salad
Cuisine Southern
Servings 6 servings
Calories 414 kcal

Ingredients
  

  • 1 1/2 pounds chicken breast baked, cooled and diced
  • 1 to 2 teaspoons olive oil for brushing the chicken
  • 1 tablespoon Old Bay seafood seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 1/2 cup celery finely diced
  • 1/2 cup onions finely diced
  • 5 hard-boiled eggs chopped
  • 2 tablespoons sweet relish
  • 1/4 teaspoon dill weed
  • 3/4 cup Duke's mayonnaise stirred in a little at a time; you may need more or less
  • 1 tablespoon dried parsley
  • black pepper fresh cracked, a sprinkling
  • salt if desired, to taste

Instructions
 

  • Heat the oven to 350°F. Line a pan with aluminum foil and set it aside.
  • Brush the chicken very lightly with the olive oil. Mix the Old Bay seasoning, garlic powder, onion powder and celery salt, then sprinkle the chicken generously with the mix on the top and the bottom.
  • Place the chicken on the prepared pan and bake for 20 to 25 minutes, until it reaches 165°F on a food thermometer. Thicker or thinner chicken may need more or less time.
  • Let the chicken cool, then dice it into small chunks and put it in a large bowl.
  • Add the celery, onions, chopped hard-boiled eggs, sweet relish and dill weed. Stir to combine.
  • Stir in the mayonnaise a little at a time, until the salad is as creamy as you like.
  • Stir in the parsley and black pepper. Taste, and adjust the seasonings, adding salt if you like.
  • Cover and refrigerate until chilled, about 1 hour. Stir before serving, with crackers or on buttered croissants.

Notes

Keep covered in the refrigerator at 40°F or below and eat within 3 to 4 days. Do not leave it out more than 2 hours (1 hour above 90°F). Do not freeze: mayonnaise separates.

Nutrition

Serving: 1servingCalories: 414kcalCarbohydrates: 4.7gProtein: 31.5gFat: 29.2gSodium: 692mgFiber: 0.8gSugar: 2.5g
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