Ingredients
The following ingredients have 4 Servings
- 3 large chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 large eggs
- 2 teaspoons vinegar
- 2 ribs celery (diced)
- 6 green onions (chopped)
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons sweet pickle relish
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 lemon (juiced)
- 1 tablespoon dill (minced)
Instruction
- To make Southern Chicken Salad, get your eggs and chicken cooking at the same time. Start by adding your eggs to cold water in a large saucepan along with a splash of vinegar. Heat your saucepan on High until your water boils, then cover your pan and turn your burner off. Do not remove your saucepan but let it continue to stay on the now turned off stove burner. Let sit for 12 minutes and then move your eggs to either a bowl filled with ice and water or run them under cold water for a few minutes until they cool down are able to be handled. Lightly crack your egg, peel off the shell and set aside.
- While your eggs are cooking, preheat your oven to 350 degrees, spray a baking sheet with non-stick spray and then lightly coat your chicken breasts with olive oil, salt and pepper. Transfer your chicken to the baking pan and bake for 30 minutes. Remove from the oven and let cool for 5-10 minutes. Using a fork, gently pull apart and shred your chicken, moving the shredded chicken to a large mixing bowl as you go.
- Once all of your chicken has been shredded, move your eggs to a cutting board and either chop or mash your hard boiled eggs before adding them to the mixing bowl. Add the remaining ingredients and stir well to combine. Cover the bowl with plastice wrap and move to the refrigerator. Let chill for at least 2 hours but overnight is better. Serve your Southern Chicken Salad with crackers, veggies or piled high as Chicken Sandwiches.