I up-and-decided to make chicken salad the other day. I had never done it before. And I hate the kind of chicken salad that has grapes in it (that’s like dessert chicken or something). So if you also like yours without grapes, here’s the recipe I came up with, with help from my darling Stuffed Goose Cookbook.
Southern Chicken Salad
- 4 chicken breasts
- 1/2 c. mayonnaise
- 1/2 c. Miracle Whip
- Several spoonfuls of relish (most recipes call for celery, but relish is easier to keep on hand and doesn’t have to be chopped)
- A little splash of vinegar (or lemon juice, or lime juice)
- 1-2 eggs, hard boiled, peeled, and chopped
- Croissants (optional)
Boil the chicken and shred it. In a bowl, mix mayo, Miracle Whip, relish, and vinegar (you can add that directly into the chicken, like I did tonight, but it’s hard to stir). Stir mixture into chicken; add eggs. Taste; add more vinegar or relish if necessary. Refrigerate. Serves 6-ish as sandwiches.
I like this best served on croissants. And it’s killing me that I don’t have any croissants for the lovely chicken salad that I just popped into my fridge. But it’ll be tasty anyway!