Spring Entertaining: Garden Herb Chicken Salad

Southern Socials & Entertaining By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Pastry Chef Digital Culinary Photo Journalist WriterSpring Entertaining

Southern Socials

Our Grandmothers Made It Best

Chicken salad holds a special place in southern born hearts conjuring a particular recipe prepared by someone very dear to them. Highly popular in the spring, the iconic dish proves to be both comforting & versatile. There are many varieties to try & love, each suiting a specific occasion for which to enjoy them. A traditional spread of minced chicken, grated eggs, finely chopped onion & sweet pickle relish gently bound with mayonnaise still remains to be a personal lunchtime favorite– sandwiched between a few unassuming bread slices & cut on the diagonal with a butter knife just as my grandmother would have done, of course.

Over the years, southerners have become quite creative in transforming this lunch counter classic into something a bit more interesting, a tad more polished. Generously filled with chunks of chicken, toasted nuts, seasonal fruit, fresh herbs & exciting spice combinations, we’ve stuffed it in croissants, rolled it in tortillas & mound it high in flaky pate brisee tartlet shells. Chicken salad has remained as relavent & contemporary a dish as they come with each passing decade. Sometimes the most simple update can make something old feel new again. Greek yogurt replaces the mayonnaise for a lovely twang in each bite. Cream cheese binds the ingredients together making it a good choice for molding into a variety of shapes & offers a bright white contrast to the lovely mix of spring green herbs. Accompany with a selection of distinctive crackers for an effortless reception.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGarden Herb Chicken Salad 
makes 7 cups

Seated gatherings & Easter celebrations call for eye-catching ideas. Fill egg cups with mixed baby greens. Perch egg shaped chicken salad servings on top. Accompany place settings with antique silver butter knives in a variety of patterns. Spring inspired crackers soften the look.

2 lbs chicken tenderloins
2 {8-oz} packages cream cheese, softened
1 cup whole milk Greek yogurt
2 lemons, the zest & the juice
3 scallions, minced
2 celery ribs, diced
2/3 cup chopped fresh parsley
1 {1-oz} package fresh dill, chopped
3 Tbsp chopped fresh chives
2 Tbsp fresh thyme leaves
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Mixed baby greens
Assorted crackers

Bring the chicken, with water to cover, to a boil over Medium-High heat. Cook for 10 minutes or until no longer pink. Drain & cool for 30 minutes. Pulse the chicken in the food processor several times or until coarsely shredded. Stir together the cream cheese, the yogurt, the lemon zest & juice, the scallions, the celery, the parsley, the dill, the chives, the thyme, the salt & the pepper in a large bowl. Fold in the chicken just until combined. Portion the chicken mixture using a 1/4 cup capacity ice cream disher. Roll the salad into egg shapes & place on a parchment paper-lined baking sheet. Cover & chill until ready to serve. Style over a bed of mixed baby greens & serve with crackers.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK 

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How To Make 
Elegant Eggs

Hosting a beautiful Easter lunch is easier than you may think. Party favorites such as chicken salad can be molded & served in a variety of new ways. This cream cheese based version makes it simple to form into garden-fresh, spring inspired shapes. To serve them, get inspired by the new growth outdoors by mimicking the hues inside with crisp green linens. Keep the patterns simple. A modern trellis grid lends a fresh edge. 

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Portion about 20 generous servings using an ice cream disher.
Roll the shapes in your hands to form the egg silhouettes.

Place on a parchment paper-lined half sheet pan.
Cover with plastic wrap & refrigerate.
Make the chicken salad up to 2 days ahead of time.

Arrange the shapes over a bed of mixed baby greens for a pretty presentation.
Complete the look with clean white plates or your beloved heirloom china.

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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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