southern favorite: old-fashioned chicken salad

southern chicken salad rebeccagordon buttermilklipstick

Company’s Coming

Bridging The Gap
umm-humm, it is… a #20 ice cream scoop

Chicken salad in the South is the quintessential lunch fare
whether you’re 18 or 85.

It can be prepared a number of fantastic ways
having guests clamour for seconds & your secret cooking techniques.

These are two of my very favorite recipes.
Quite unassuming but delicious & comforting.
And sometimes that’s all you need…
One worth visiting 10 ways to Sunday.

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Old-Fashioned Chicken Salad
{No. 1
}
Makes 6 servings

2 lbs frozen chicken tenderloins
1/4 medium yellow onion
a handful of parsley
3/4 cup mayonnaise
1 Tbsp Dijon mustard
1 lemon
salt & pepper
2 celery ribs, sliced

one
Bring the chicken to a boil over medium-high heat.
Cook 10 minutes or until it’s no longer pink.
Drain & cool 10 minutes.
Pulse onion, parsley, & cooked chicken in the food processor several times
or until coarsely shredded.

two
Stir together the mayonnaise, mustard, the juice of a lemon,
salt & pepper to taste in a large bowl.
Fold in chicken mixture & celery just until combined.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

The Chicken

I prefer frozen tenderloins because the texture is consistent.

I’m not certain on the cost ratio
between what you buy from the fresh case vs the frozen bags.

But I do know this…
If you get a bum package of ginormous chicken breasts
with a strange texture it’s going in the trash regardless.
… And that’s math enough for me.

How much water will be needed?

Add water to cover to boil the chicken.

I LOVE Fresh Lemon

Maybe you should start with 1/2 of a lemon & go from there.
Always feel confident to tweak the recipe to your taste.

The Grilling Idea

Thaw the chicken & brush with olive oil.
Sprinkle with salt & pepper.

Grill for 3 to 4 minutes on each side over high-ish heat.

Fresh From The Garden Flavor

Try adding a combination of fresh herbs…
Chives * Tarragon * Basil

Old-Fashioned Chicken Salad
{No. 2}

M {my hub} worked for the University Club in Tuscaloosa in school.
He used to corral the crimson tide fanatics on buses to Legion Field for football games.
The ladies in the kitchen would pack box lunches that always included their version.
Simply prepare the recipe above & make these substitutions.

Omit the celery & parsley.
Stir in a little sweet pickle relish & about 4 grated hard boiled eggs.

Back in the day, of your Nana & all…
or maybe even your Nana’s Nana
eggs were an economical way to stretch a dish & add richness.

i’m dying to know how you like yours

who makes it possible

Vollrath #20 Disher
A spring release ice cream scoop makes many kitchen tasks easier
from portioning cupcake & muffin batter
to pretending like your back in grammer school
… savoring the prefect portion of mashed potatoes w/ gravy.

A Note To The Younger Set
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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5 Responses to southern favorite: old-fashioned chicken salad

  1. lindsey April 23, 2013 at 2:54 pm #

    I can’t handle heavy mayo chicken salad, so I am more likely to add a couple scoops of curry mustard instead. Also nix the celery, add egg, add chive, and maybe a little miracle whip if I have any….oops did I say that out loud?!!!

    • Rebecca April 24, 2013 at 8:43 am #

      Nice…& whatev floats your boat. Like it.

  2. Nora March 2, 2014 at 8:19 am #

    I like to add toasted chopped pecans, and dried cranberries to my chicken salad. If I add eggs, I grate them because I don’t like the texture of the whites. I also like to bake chicken breasts on the bone, seasoned with something like Montreal Chicken Seasoning, and chop the chicken for a chunky salad.

    • Rebecca March 21, 2014 at 10:03 pm #

      Love those ideas, Nora. I’ll have to try :)

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