mema's chicken salad

BlueRidgeWoman avatar
By Martha Moore
from Hendersonville, NC

This recipe has been used by my family for over 100 years. My mother was gifted this closely held favorite by her mother-in-law when she married my dad. It has been a staple in almost every family potluck or holiday party that I can remember. My mom served it at all of her end-of-the-year teacher appreciation luncheons and my grandmother served at every bridge club get-together with her friends. It's my husband's favorite and I love making it. It reminds me of really happy moments in my childhood. I hope you enjoy it as much as I do.

serves A lot
prep time 45 Min
method No-Cook or Other

Ingredients For mema's chicken salad

  • 1
    chicken
  • 4
    celery ribs
  • 4
    eggs, hard boiled
  • sweet pickle relish
  • salt and pepper
  • 1 Tbsp
    white vinegar
  • 1 Tbsp
    yellow mustard
  • 1 Tbsp
    sugar
  • 1 3/4 c
    mayonnaise
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How To Make mema's chicken salad

  • 1
    Boil and debone a whole chicken. Finely chop/dice and put in a large mixing bowl. (Best results for boiling - cut whole chicken into similarly sized pieces. Put in large pot and just cover with water. Lightly salt. Bring to a boil and cook for about 30 minutes. Let cool completely before deboning). NOTE: You can use a whole rotisserie chicken or boil chicken thighs and breasts enough to make about 3 cups when finely chopped.
  • 2
    Add finely chopped celery and hard-boiled eggs (more or less to taste), sweet pickle relish and/or other add-ins you like. Some suggestions include sliced almonds, walnut or pecan pieces; diced apples (tart would be better) or craisins. Add salt and pepper to taste.
  • 3
    Blend together gently.
  • 4
    For the dressing: In a 2 cup measuring cup, pour in the vinegar, mustard, and sugar. Whisk until blended. Add to the mixture enough mayonnaise to reach the 2 cup line. Whisk again until well blended.
  • 5
    Pour dressing over chicken and add-ins and gently fold until all ingredients are well incorporated. Chill at least one hour before serving.
  • 6
    Serve on sandwiches or crackers, or with a simple salad. Perfect in mini tart shells as an hors d'oeuvres.
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