Southern Chicken Salad Courtesy of: LaShaundra Randolph Serves: 6
Ingredients:
Directions:
1½ lbs. chicken breast
1.
Preheat oven to 350°F. Line a pan with aluminum foil. Set aside.
2.
1-2 tsp. olive oil 1 tsp. Old Bay seafood seasoning ½ tsp. garlic powder ½ tsp. onion powder
3.
¼ tsp. celery salt ½ c. celery, finely diced ½ c. onions, finely diced
4.
5 eggs, hard-boiled and chopped 2 Tbsp. sweet relish ¼ tsp. dill weed ¾ c. mayonnaise 1 Tbsp. dried parsley salt & fresh cracked pepper, to taste
11
5.
Notes from LaShaundra: 6.
Brush the chicken very lightly with a little olive oil.
Once the chicken is ) Add a little extra done, let it cool and seasoning if you want! then dice it up into small ) Duke’s mayonnaise is a chunks and place in a great option! large bowl.
7.
To season the chicken, mix together Old Bay seasoning, garlic powder, onion powder, and celery salt.
Add diced celery, diced onions, diced eggs, sweet relish, and dill weed to the large bowl. Stir to combine.
8.
Next, stir in the mayonnaise a little at a time until your desired creaminess is reached.
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.)
9.
Stir in parsley and black pepper
10. Taste and adjust the seasonings as needed (see note). 11. Cover and refrigerate until chilled. (≈1 hour) 12. Stir before serving. Serve with crackers or on buttered croissants.
MCC Multicultural Cookbook
Cultures Connect: In 1863, Liam Gray owned the original delicatessen to sell one of the first American versions of chicken salad by mixing leftover chicken with mayonnaise, tarragon, and grapes.
