Southern-Style Chicken Salad Recipe

5 1 1
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Southern-Style Chicken Salad Recipe

Read Reviews
5 1 1
Publisher Photo
A home economics teacher from Virginia gave me the recipe for this popular sweet and tangy salad. It's a hit at gatherings here in the Northeast.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 egg yolks
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 2 tablespoons butter or margarine
  • 2 tablespoons milk
  • 2 tablespoons mayonnaise or salad dressing
  • 4 cups diced cooked chicken
  • 1-1/2 cups diced celery
  • 3 hard-boiled large eggs, chopped
  • 2 tablespoons finely chopped onion

Directions

In a small saucepan, whisk egg yolks; add sugar, vinegar, mustard and salt. Cook over low heat, stirring constantly, until mixture thickens. Stir in butter until melted. Cover and chill for 30 minutes. Add milk and mayonnaise; mix well. In a large bowl, combine remaining ingredients. Add dressing and mix to coat. Chill until ready to serve. Yield: 8-10 servings.
Originally published as Southern-Style Chicken Salad in Country Chicken Cookbook 1995, p15

Nutritional Facts

1 cup: 208 calories, 11g fat (4g saturated fat), 164mg cholesterol, 253mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 19g protein.

  • 2 egg yolks
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 2 tablespoons butter or margarine
  • 2 tablespoons milk
  • 2 tablespoons mayonnaise or salad dressing
  • 4 cups diced cooked chicken
  • 1-1/2 cups diced celery
  • 3 hard-boiled large eggs, chopped
  • 2 tablespoons finely chopped onion
  1. In a small saucepan, whisk egg yolks; add sugar, vinegar, mustard and salt. Cook over low heat, stirring constantly, until mixture thickens. Stir in butter until melted. Cover and chill for 30 minutes. Add milk and mayonnaise; mix well. In a large bowl, combine remaining ingredients. Add dressing and mix to coat. Chill until ready to serve. Yield: 8-10 servings.
Originally published as Southern-Style Chicken Salad in Country Chicken Cookbook 1995, p15

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Mjob User ID: 7364282 40012
Reviewed Aug. 8, 2013

"The dressing I was skeptical about, but ended up loving it! I added a smidge more mayo, mustard and milk because i added so baby peas and small shell pasta. I didn't have celery so I subbed 2 mini sweet peppers, yellow and red. with all the additions its also a colorful dish!! Very yummy too, eating now!!"

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