Southern Style Chicken Salad
Southern style chicken salad made with hard boiled eggs, pickles, red onion and celery.
Servings 4 servings
Calories 507kcal
Ingredients
- 1 ½ lbs boneless skinless chicken breast
- 2 eggs
- 1 cup celery roughly chopped
- ⅔ cup mayonnaise
- ½ cup bread and butter pickles
- ¼ cup red onion roughly chopped
- 2 tsp yellow mustard
- ½ tsp garlic powder
- ¼ tsp black pepper
Instructions
- Place chicken breasts in a sauce pan with chicken broth or water mixed with bullion. The liquid should cover the chicken completely. if you don’t have broth, salted water will also work. Bring the liquid to a boil, reduce to a simmer and cover the pot and simmer for 16-18 minutes.
- While the chicken cooks, boil the eggs. Bring a small pot of water to a boil, add the eggs,boil 10 minutes and then immediately transfer the eggs to an ice bath.
- Remove chicken from the pot and allow to cool slightly while you peel the hard boiled eggs and cut into quarters.
- Place the chicken breasts in a food processor - its okay if they are still a little warm. Press the pulse button a few times until the breasts are just shredded, not too much because we want some texture. Add the eggs, celery, mayonnaise, pickles, red onion, yellow mustard, garlic powder and black pepper to the food processor.
- Pulse again just until everything is evenly combined. At this point I like to transfer to the fridge so all of the flavors can come together and I serve chilled. You can also serve immediately at room temperature.
Nutrition
Serving: 4g | Calories: 507kcal | Carbohydrates: 7g | Protein: 40g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 601mg | Potassium: 776mg | Fiber: 1g | Sugar: 5g | Vitamin A: 456IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
