Saturday, June 13, 2009

Old-Fashioned Deli Style Chicken Salad

Cooked chicken, celery, mayonnaise and a little pickle relish, makes up a classic, old-fashioned, deli style chicken salad. It's a favorite!
Cooked chicken, celery, mayonnaise and a little pickle relish, makes up a classic, old-fashioned, deli style chicken salad. It's a favorite!

Old-Fashioned Deli Style Chicken Salad

Rotisserie 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 prepare a whole chicken just like you do for soup or chicken and dumplings, or try my oven poached version, because this is one great sandwich!

There aren't too many versions of chicken salad I've run across that I don't love to be honest. Tarragon, even curry are a little unusual but tasty, though I lean more toward the dried cranberry and honey chicken salad, or my grown up tea room style with apple, grapes and pecans, and in my case, another little secret ingredient! The one that many of us love the most, is this very simple, old-fashioned, deli style. I often add chopped, boiled eggs to mine.


So easy to make. Whisk together 1 cup of the mayonnaise, pickle relish, poultry seasoning, salt, and pepper. Someone once criticized me for the use of poultry seasoning as "inappropriate." Since it usually contains thyme, sage, marjoram, rosemary, pepper and nutmeg, I don't understand that, but hey, you can season it however you like! Add the chicken and celery and toss, adding more mayonnaise for desired consistency. Chill for several hours so flavors can meld together. Taste and adjust seasonings as needed.


I love having a sandwich with my favorite cucumber salad on the side!


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 cranberry version made with dried cranberries and chopped pecans, or the honey mustard version too - honey, mustard, green chilies - delish!


For more of my favorite chicken salad recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

Recipe: Deli Style Chicken Salad

©From the Kitchen of Deep South Dish

Prep time: 10 min
Cook time: 15 min

Total time: 25 min
Yield: About 4 to 6 servings

Ingredients
  • 1 to 1-1/2 cups real mayonnaise, or to taste
  • 1/4 cup pickle relish (sweet or dill), with juice
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 4 cups cooked and shredded, mixed chicken
  • 1 cup finely diced celery (about 2 ribs)
Instructions

In a medium bowl, whisk together 1 cup of the mayonnaise, pickle relish, poultry seasoning, salt, and pepper. Add the chicken and celery and toss, adding more mayonnaise for desired consistency. Chill for several hours so flavors can meld together. Taste and adjust seasonings as needed.

Cook's Notes: Deli rotisserie chickens are highly seasoned already, so if you're using one to make this, please taste before adding any additional seasonings, especially salt. Poultry seasoning typically contains thyme, sage, marjoram, rosemary, pepper and nutmeg, perfect for a chicken salad and why I love to use it. If you prefer, you can simply add elements of those as your seasoning. I also use Bell's seasoning when I have it. It contains those ingredients and a few others.

Variation: Prepare as above, except add 2 or 3 peeled and chopped boiled eggs.

Bacon Ranch Chicken Salad: Cook 5 strips of bacon until crisp; drain and set aside. Crumble or chop once cooled. Whisk 1/2 cup of mayonnaise along with 1/2 cup prepared Ranch dressing with pickle relish and seasonings, add chicken and celery and additional mayonnaise as needed to moisten to desired consistency. Stir in bacon before serving, reserving a pinch for garnish.

Bacon Pecan and Avocado Chicken Salad: Cook 5 strips of bacon until crisp; drain and set aside. Crumble or chop once cooled. For the dressing, mash one medium avocado with a tablespoon lemon juice and add 1/2 cup of mayonnaise. For the salad, omit pickles, mix together the chicken, celery and seasonings. Add one sliced green onion and one cup roasted chopped pecans.

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 pickle, and add 1/3 cup finely chopped pecans and 1/4 cup dried cranberries.

Tarragon Chicken Salad: Prepare as above except omit the pickle relish and add 3 green onions sliced, juice of half a lemon, dash of garlic powder and dill weed and add ¼ cup chopped fresh tarragon.

Source: http://deepsouthdish.com

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Posted by on June 13, 2009
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