Southern Style Chicken Salad Food

SOUTHERN CHICKEN SALAD

Steps:

• Chop chicken as desired and place in a medium size mixing bowl.
• Wash celery stalks under cool water, chop very fine.
• Add chopped celery to mixing bowl.
• Add the chopped onions.
• Add sweet pickle relish.
• Add mayonnaise.
• Add a little sugar if desired.
• Add salt.
• Add black pepper.
• Add Mustard.
• Add the chopped boiled egg.
• Stir mixture well, cover and refrigerate for at least one hour prior to serving.
• Serve cool and enjoy!

SOUTHERN STYLE CHICKEN SALAD

Steps:

• Add chicken breasts to a sauce pan with cold water. Place pan on the stove and bring water to a boil. Cover pot and reduce to a simmer. Simmer for 14 minutes and then remove the chicken from water.
• Hard boil the eggs by adding cold water to a sauce pan and bringing the water to a boil. Add the eggs to the pan with the boiling water and boil the eggs for 10 minutes. Remove the eggs from the pot after 10 minutes and immediately transfer to an ice bath.
• Dice the red onion and celery and chop dill pickles into a fine dice. Mix together the mayo, mustard, pepper, and garlic powder.
• Chop the hard boiled eggs and cube the chicken breast. Add the chicken and eggs to a large mixing bowl with the red onion, celery, dill pickles, and mayo mixture.
• Mix all of the ingredients together until fully combined. Serve chilled on lettuce or bread.

SOUTHERN-STYLE CHICKEN SALAD

Steps:

• In a small saucepan, combine the egg yolks, sugar, vinegar, mustard and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter until melted. Cover and chill for 30 minutes. , Stir in milk and mayonnaise. In a large bowl, combine remaining ingredients. Add dressing and toss to coat. Chill until ready to serve. Refrigerate leftovers.

SOUTHERN-STYLE CHICKEN SALAD

Steps:

• In a small saucepan, whisk egg yolks; add sugar, vinegar, mustard and salt.
• Cook over low heat, stirring constantly, until mixture thickens.
• Stir in butter until melted.
• Cover, and chill for 30 minutes.
• Add milk and mayonnaise; mix well.
• In a large bowl, combine remaining ingredients.
• Add dressing and mix to coat.
• Chill until ready to serve.

SOUTHERN CHICKEN SALAD

Steps:

• Serve and enjoy.

SOUTHERN STYLE SALAD

Steps:

• Pecan-Crusted Chicken:.
• Combine 1 cup finely chopped pecans, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
• Coat 4 boneless, skinless chicken breast halves with 2 tablespoons melted butter, then pecan mixture.
• Bake at 350° for 25 minutes or until chicken is thoroughly cooked.
• Allow chicken to cool slightly.
• Slice Chicken on the diagonal into about 1/2 inch thick slices. (If the pecans fall off a bit when slicing, just sprinkle them over the top after arranging chicken slices on the platter).
• Candied Bacon:.
• In shallow dish, combine brown sugar with seasoned salt.
• Evenly coat bacon with brown sugar mixture.
• In shallow microwave-safe dish, arrange bacon. (I did put mine on paper towels and covered with a piece of paper toweling as well).
• Microwave at HIGH, turning once, 4-5 minutes or until crisp; crumble and set aside. Watch closely so it doesn't burn.
• On large shallow serving platter, arrange greens.
• Evenly top with candied bacon and remaining ingredients, arranging in rows.
• Just before serving, drizzle with Dressing.

SOUTHERN STYLE CHICKEN SALAD

Steps:

• Dressing directions: Whisk first 5 ingredients together in small bowl. Can be made 1 day ahead. Cover & chill.
• Chicken Salad directions: Arrange chicken in heavy medium skillet. Add wine, dill & pepper. Season with salt. Add water if necessary to cover chicken. Simmer until chicken is just cooked through, turning once, about 11 minutes. Transfer chicken to plate to cool.
• Cut chicken into 1/2" pieces. Place in large bowl. Add grapes and water chestnuts. Mix in enough dressing to coat mixture thoroughly. Reserve remaining dressing. Refrigerate at least 1 hour to develop flavors.
• Before serving, add additional dressing if necessary. Arrange on lettuce leaves & sprinkle with pecans. Or add pecans to mixture & serve on croissants. Garnish with fresh dill springs if desired.