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Quick + Easy Chicken Salad

When my older sister and I were kids, my Mom would make our lunch every day.  At the time, we didn’t realize how lucky we were.  All we knew was that the cool kids stood in line everyday buying their lunch and we sat at the table with our brown bag or lunchbox.  One of the lunches we had often was chicken salad; even then I loved it!

Over the years, I’ve created my own version of chicken salad and today I’m going to share it with you.  It’s quick, easy, and tastes oh so yummy.  The longest part about this recipe is cooking the chicken.  If you’re like me, you go find something else to do, like washing clothes!

It’s chicken salad so I’m sure as you’ve guessed, we are going to start with a chicken.  Make sure to wash your chicken with warm water and remove the insides as Mom calls them (AKA your chicken’s liver and gizzards).  My Mom would fry them and I must say fried gizzards are pretty good.

Wash chicken

Now back to our chicken.  When cooking chicken, I like to place it in lukewarm warm water with freshly squeezed lemon juice.  The acid from the lemons helps to soften and loosen the fat on the chicken (that’s the yellow stuff).  I let it sit for about 30 minutes and rinse.

Chicken soaking in water

Now it’s time to grab a pot, I like to use my stock pot to make sure the chicken is completely covered in water.  Place the chicken in the stock pot, fill it with water until it’s covered.  Place the lid on the pot and go do your laundry, read a book, or whatever you want to do around the house to pass the hour that it will take to make sure your chicken is cooked all the way through.

Chicken boiling

I have a fear of salmonella poisoning.  Don’t ask me where it comes from, but it’s a fear and so when I’m cooking chicken, I grab my jug of bleach, warm water, and a brush to make sure the kitchen is cleaned, thoroughly ( I do this after I’m done cooking).  Now that the hour is up, pour the water out of the pot and remove the chicken.  I place it on my large cutting board so that it’s easy to remove the skin and meat from the bone.

How you choose to remove the meat is up to you.  Sometimes I grab two forks and just pull as you see in the picture below.  Other times I slice chunks of chicken off the bone and cut it into chunks-one way isn’t better than the other, it’s really personal preference.

Pull apart chicken

Plain ‘ole chicken isn’t good so we’ve got to spice it up.  I will warn you, I like my food heavily seasoned.  If that’s not you, then I suggest adding the seasonings a little bit at a time and taste often.

Take the chicken and place in a bowl, throwing away the bones and skin. Set the chicken aside and grab the celery, green onions, and fresh dill.   Chop into small pieces and add to the chicken along with the garlic powder, salt, and pepper.

Veggies for chicken salad

I love mayo.  Love, love, love and I like my chicken salad creamy. Add the mayo and the mustard to the chicken and mix so all ingredients are blended.

Chicken salad sandwich

What’s next?  It’s time to eat!  Grab a couple of slices of bread to make a sandwich or a bowl of greens for a salad and enjoy!


Quick + Easy Chicken Salad
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  1. 1 Whole chicken
  2. 2 stalks Celery
  3. 2 Green onions
  4. 3 t Fresh dill
  5. 1 1/2 t Garlic powder
  6. 1/4 t Salt
  7. 1 t Black pepper
  8. 1 1/3 C Mayonnaise
  9. 2 t Spicy Mustard
  1. Thoroughly was chicken. Place chicken in a pot and cover with water and add the lid to the pot. Let chicken cook on low to medium heat until cooked thoroughly, about one hour.
  2. Pour out water and place chicken on a clean surface.
  3. Remove skin and pull meat from the bone. Place chicken in a bowl.
  4. Cut up green onion, celery, and fresh dill, and place in bowl with chicken. Add garlic powder, black pepper, salt, mustard, and mayo.
  5. Mix well.
  6. Use for sandwiches or grab a few greens and create a salad!
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2 Comments… add one
  • Dayngr 06/26/2017, 5:47 PM

    Ok you get extra credit for using a whole chicken. I would have just used canned chicken.

    • Lynn 06/26/2017, 10:01 PM

      Haha, thank you. I like the flavor of the white and dark meat together. It takes a bit longer, but it’s worth it! 🙂

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