This creamy, flavorful chicken salad is inspired by Southern-style recipes like Chicken Salad Chick. It’s perfect for sandwiches, wraps, or as a salad topping. This version includes extra steps for maximum flavor and texture.

Prep Time: 30 minutes

Cook Time: 20 minutes

Chill Time: 2 hours (recommended)

Servings: 6-8

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts

4 cups chicken broth (or water)

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 bay leaf (optional, for extra flavor)

For the Salad Base:

1 cup mayonnaise (Duke’s or Hellmann’s preferred)

2 tablespoons sour cream (adds creaminess)

1 tablespoon Dijon mustard (adds tang)

1 teaspoon lemon juice (freshly squeezed)

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

½ teaspoon sugar (balances flavors)

½ teaspoon celery salt (optional, enhances flavor)

Optional Add-ins for Texture & Flavor:

½ cup finely chopped celery (for crunch)

¼ cup sweet relish (adds slight sweetness)

¼ cup finely chopped red onion

½ teaspoon smoked paprika (adds depth)

½ cup toasted pecans or slivered almonds (adds nuttiness)

½ cup halved red grapes (for sweetness)

Instructions:

Step 1: Cook the Chicken Perfectly

1. In a large pot, add chicken breasts, broth (or water), salt, pepper, garlic powder, onion powder, and bay leaf.

2. Bring to a gentle boil, then reduce heat and let simmer for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

3. Remove the chicken from the liquid and let it rest for 10 minutes. This keeps it juicy.

4. Once cooled, finely shred the chicken using two forks, a stand mixer, or by pulsing in a food processor for a smoother texture.

Step 2: Prepare the Dressing

1. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, black pepper, sugar, and celery salt.

2. Taste and adjust seasoning if needed—add more lemon for tang, more sugar for sweetness, or more mayonnaise for creaminess.

Step 3: Assemble the Chicken Salad

1. Add the shredded chicken to the dressing mixture and stir until fully coated.

2. If using, fold in chopped celery, red onion, relish, paprika, nuts, or grapes for added flavor and texture.

3. Cover and refrigerate for at least 2 hours (or overnight). This allows the flavors to develop beautifully.

Step 4: Serve & Enjoy!

Serve chilled on sandwiches, croissants, lettuce wraps, or crackers.

Garnish with extra chopped pecans, green onions, or paprika for a restaurant-style presentation.

Pro Tips for the Best Chicken Salad:

Use freshly cooked chicken: Poached or slow-cooked chicken yields the best texture. Avoid pre-cooked rotisserie chicken if you want a finer, fluffier texture.

Shredding method: A food processor gives a super smooth, almost whipped consistency (like Chicken Salad Chick), while hand-shredding keeps it chunkier.

Mayonnaise matters: A high-quality mayo like Duke’s or Hellmann’s makes a big difference.

Let it chill: The flavors blend and improve after a few hours in the fridge.

Variations to Try:

1. Spicy Kick: Add ½ teaspoon cayenne pepper or 1 tablespoon hot sauce.

2. Sweet & Savory: Use honey mustard instead of Dijon and add extra grapes.

3. Herb Lover’s Version: Add fresh dill, parsley, or chives.

4. Keto-Friendly: Skip sugar and grapes, and use avocado mayonnaise.

5. Low-Calorie Version: Replace half the mayo with Greek yogurt for a lighter taste.

Storage Tips:

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Chicken salad without add-ins (like celery and grapes) freezes well for up to 2 months.

This version is richer, more detailed, and includes pro tips to make your chicken salad absolutely delicious!