|Cooked chicken and boiled eggs, celery, mayonnaise and a little pickle relish, makes up a classic deli style chicken salad.|
Deli Style Chicken SaladRotisserie chicken purchased from your local grocery store deli is a great quick meal for those rushed weekday dinners. Buy the larger one and you'll have some leftover chicken, perfect for this chicken salad. Otherwise, just boil up some chicken cuz this is one good sandwich! I prefer this chicken salad served on white wheat or just plain ole white bread.
For a touch of nostalgia, serve the sandwiches wrapped in butcher paper or waxed paper. Simply place the sandwich on the paper with the top edge folded under. Fold the bottom up, and tuck the sides around the back of the sandwich. Helps hold in the filling and so country chic!
Try the honey mustard version too - honey, mustard, green chilies - delish!
Recipe: Deli Style Chicken Salad©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings
- 1 cup of mayonnaise, or to taste
- 1/4 cup of sweet pickle relish
- 1/2 teaspoon of poultry seasoning
- Kosher salt and freshly cracked black pepper, to taste
- 3 cups of cooked and chopped or shredded mixed chicken, chopped
- 3 boiled eggs, peeled and chopped
- 1 cup of finely diced celery
In a medium bowl, whisk together the mayonnaise, pickle relish, poultry seasoning, salt, and pepper. Add the chicken, eggs, and celery and toss, adding more mayonnaise for desired consistency. Chill for several hours so flavors can meld together.
Honey Mustard Chicken Salad: Prepare as above, except add one can of drained chopped green chilies (or other chili pepper), 4 to 6 tablespoons honey, 2 tablespoons mustard (yellow or brown) and add 1/2 cup of finely chopped purple onion. May also add 1/3 cup of finely chopped pecans.
Cranberry Pecan Chicken Salad: Prepare as above except omit chopped egg and pickle, and add 1/3 cup finely chopped pecans and 1/4 cup dried cranberries.
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