Mamas Chicken Salad Recipes

SOUTHERN CHICKEN SALAD

Southern Chicken Salad image

Follow these step-by-step, photo illustrated instructions for making our old-fashioned, homemade Chicken Salad recipe. We're making it from scratch, the way mama use to make it and, you'll find it's pretty simple and easy to do. It's a true southern cooking favorite that makes a great sandwich for a quick and easy meal. Printable recipe included.

Provided by Steve Gordon

Time 1h15m

Number Of Ingredients 10

Ingredients

4 cups of cooked chicken
1 cup Celery, minced
½ cup Mayonnaise
¼ cup Sweet Pickle Relish
1 teaspoon Mustard
1 Boiled Egg, chopped fine.
½ cup Onion, minced
¼ teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Sugar, optional

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!

MAMA'S CHICKEN SALAD

Mama's Chicken Salad image

The Secret Ingrdient in this recipe is the Season All. Everybody loves this salad!

Provided by Susie Ashley

Categories Chicken Salads

Time 30m

Number Of Ingredients 6

Ingredients

4 cans tyson chunk white meat chicken breast
2 boiled eggs, peeled and chopped
1 apple, peeled and chopped
3/4 jar dill pickle relish
12 oz. mayonnaise
season all to taste

Steps:

1. Put chopped chicken in large mixing bowl
2. Add eggs, apple, dill pickle relish mayonnaise and Season All. Mix Well. Chill in refrigerator one hour.
3. Serve with crackers or make sandwich. Enjoy!

NOT YOUR MAMA'S CHICKEN SALAD

Not Your Mama's Chicken Salad image

I used to get this to-die-for chicken salad at a local deli when I nannied in Chicago. I've since been scouring the net for anything that even RESEMBLES it. Eventually I just gave up and called the deli, begging for the recipe, and they did give it to me. Especially for those "what to cook, it's too damn hot" nights when you're looking for something to make for dinner. Cooking time includes marinating and chilling. Thank you, "Don's Finer Foods" of Lake Bluff, IL!

Provided by Parrot Head Mama

Categories Lunch/Snacks

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 large boneless skinless chicken breasts
2 -3 cups red seedless grapes, halved
1 cup sliced almonds, toasted
fresh parsley, to taste
3/4 cup mayonnaise (NOT Miracle Whip or any other salad dressing)
1 cup plain yogurt
1 cup sour cream
2 tablespoons chopped fresh parsley or 2 tablespoons fresh cilantro
1/2 teaspoon lemon & herb seasoning (I wandered the spice aisle in the grocery store, and there IS such a thing)
1 teaspoon honey (I did half and half) or 1 teaspoon sugar (I did half and half)

Steps:

FIRST: Prepare herb dressing.
Using a hand mixer, beat yogurt and sour cream together well.
Stir in remaining ingredients.
Thaw skinless/boneless breasts, if necessary.
Put them in a large, sealable container with 1/3 of the dressing and marinate in the fridge for a few hours.
Cook on hot grill, but be careful to not OVERCOOK, otherwise all you'll be able to taste is the charred chicken.
Cool and cut into bite sized pieces.
Toss with grapes, almonds, parsley, mayo and remaining herb dressing (amount of dressing varies to your desired consistency).
Chill.
Serve alone or on bed of greens with nice, crusty bread and a tall glass of iced tea or lemonade.
YUMMY.

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