Paula Deen Chicken Salad Recipe
Try this Paula Deen Chicken Salad Recipe. It is the best way to make a simple meal feel special.
Ingredients
- 3 cups of cooked chicken breast shredded.
- 1 cup of good mayonnaise.
- 1 cup of celery finely diced.
- 1/2 cup of sweet pickle relish.
- 2 hard-boiled eggs chopped.
- 1 teaspoon of yellow mustard.
- 1/2 teaspoon of salt.
- 1/2 teaspoon of black pepper.
Instructions
Prep the Chicken
- Cook your chicken until it is very tender. Shred it into small bits while warm.
Chop the Eggs
- Boil your eggs until they are hard. Peel them and chop them into small pieces.
Dice the Celery
- Cut your celery into very small squares. This adds a great crunch to bites.
Mix the Dressing
- In the large bowl, stir the mayo and mustard. Add the sweet relish and the spices.
Add the Chicken
- Put the shredded chicken into the creamy mix. Use a spoon to coat every piece.
Add the Eggs
- Gently fold in the chopped eggs and celery. Do not overmix or the eggs will mush.
Taste the Mix
- Try a small bite of your salad. Add more salt or pepper if you like it spicy.
Chill the Salad
- Put the bowl in the fridge for one hour. Serve it cold on bread or a bed of lettuce.
Notes
- Use rotisserie chicken. It is very juicy and saves a lot of time.
- Add a little butter. Paula loves adding a teaspoon of melted butter for richness.
- Dice everything small. This makes the salad much easier to scoop.
- Don't skip the eggs. Hard-boiled eggs give the salad a very creamy texture.
- Let it rest. Chilling the salad helps the chicken soak up the flavor.
- Use sweet relish. The sweetness balances the salty chicken and mayo.