How to make chicken salad like a New Orleans native

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Chicken salad has got to be one of summer’s great treats because it’s so light, cool and tasty. It’s good year-round, too, but I get the yen for it especially when the weather heats up. Old-fashioned chicken salad recipes included bits of boiled eggs and pickle relish. Go ahead, if you like that.

I prefer the more “modern” version popular today, with a little twist – fresh dill, a little Dijon mustard and red grapes. Spoon it into a warmed half-pita and you’re in business!

Homemade Chicken Salad

  • Servings: 4-6
  • Time: 1 hour, 45 minutes cooking; at least 1 hour to chill
  • Difficulty: easy
  • Print

EQUIPMENT

  • chopping board
  • chopping knife
  • measuring equipment
  • large/small mixing bowls
  • mixing spoons
  • parchment paper
  • baking sheet

INGREDIENTS

Photo by Patsy R. Brumfield/Southfacin' Cook

Photo by Patsy R. Brumfield/Southfacin’ Cook

  • 3-4 chicken breasts on the bone
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped green onions
  • 2 cups red or green seedless grapes, sliced in quarters lengthwise
  • 1/2 cup favorite mayonnaise (I use Hellmann’s)
  • 1/4 cup Dijon mustard
  • 1/2 lemon, juiced
  • 1/8 teaspoon mild curry powder
  • 4-5 sprigs, fresh dill, minced
  • Salt & pepper
  • Olive oil

LET’S GET STARTED

Heat your oven to 375. Cover baking dish with parchment paper. Rinse chicken breasts and pat them dry. Sprinkle salt/pepper on bottom sides, turn and lightly spread olive oil on top with salt/pepper.

Lay them skin-side up on a parchment paper-lined baking sheet.

Bake 60 mins.

While your chicken is cooking, slice grapes and chop celery and onions.

Photo by Patsy R. Brumfield/Southfacin' Cook

Photo by Patsy R. Brumfield/Southfacin' Cook

Set them in fridge in separate bowls (grapes in one bowl – celery and onions in another).

Make your mayo mixture in small bowl. Add mayo, mustard, salt/pepper, curry powder, lemon juice and chopped dill. Combine and set in the fridge while the chicken cooks.

Photo by Patsy R. Brumfield/Southfacin' Cook

Photo by Patsy R. Brumfield/Southfacin’ Cook

Your chicken should be getting close to done now in the oven (60 minutes). Pull them out when they look like this:

Photo by Patsy R. Brumfield/Southfacin' Cook

Photo by Patsy R. Brumfield/Southfacin’ Cook

Let them cool enough to touch (10-15 mins), then pull the skin and meat off. Discard skin and bones.

Photo by Patsy R. Brumfield/Southfacin' Cook

Photo by Patsy R. Brumfield/Southfacin’ Cook

Dice warm chicken into dime-size pieces.

Photo by Patsy R. Brumfield/Southfacin' Cook

Photo by Patsy R. Brumfield/Southfacin’ Cook

Now you are ready to combine ingredients. Add your onions and celery into a large bowl, then pour on the mayo mixture and combine.

Photo by Patsy R. Brumfield/Southfacin' Cook

Photo by Patsy R. Brumfield/Southfacin’ Cook

Add the diced chicken and mix.

Photo by Patsy R. Brumfield/Southfacin' Cook

Photo by Patsy R. Brumfield/Southfacin’ Cook

Add the grapes last so you avoid mashing them.

Photo by Patsy R. Brumfield/Southfacin' Cook

Photo by Patsy R. Brumfield/Southfacin’ Cook

Taste for salt/pepper and adjust, if needed. (I wait until it’s chilled a while so ingredients can meld, then I add more whatever, if I think it needs it. That includes grapes.)

Cover the chicken salad bowl with foil or plastic wrap. Refrigerate about an hour or more until you serve it. Probably serves 6.

Photo by Patsy R. Brumfield/Southfacin' Cook

Photo by Patsy R. Brumfield/Southfacin’ Cook

I like it in a warm half-pita, although it’s a very good choice for a pretty luncheon plate atop thickly sliced tomatoes/cucumbers with a warm croissant on the side. Save some of your dill sprigs to garnish on top before you serve it like a salad to yourself and your guests.

Photo by Patsy R. Brumfield/Southfacin' Cook

Photo by Patsy R. Brumfield/Southfacin’ Cook

Come back to NewinNOLA.com every week for “Southfacin’ Cook,” where Patsy explains the basics to Southern cooking and eating. Contact her with suggestions, questions or requests at patsy.brumfield@gmail.com.

Click here for previous recipes from Patsy. And here is our complete list of recipes.


 

Creative Commons License
This work by Patsy R. Brumfield is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

8 thoughts on “How to make chicken salad like a New Orleans native

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