Tasty Tuesday: A Sensational Southern Chicken Salad for Summer

Okay, we're a big fan of chicken salad. On weeks when we don't want to get crazy with meal prep, we sub in chicken salad. It hits the spot every time! (Especially in the summer). If you enjoy chicken salad as much as we do, then this recipe is perfect for you! Check it out.

Southern Chicken Salad

For the chicken salad: 

Ingredients:
4 boneless skinless chicken breasts
4-5 cloves of garlic, minced
1 whole red onion, minced
4 stalks of celery with the greens on, minced
3 green onions, minced
1/4 of parsley, minced
1 cup of Blue Plate Mayonnaise (you can add an additional ¼ for a creamier version
fresh pink radicchio (you can most likely find it at your local grocery store or farmer’s market)
optional: French bread, toasted and buttered

For boiling chicken breast:

Ingredients:
7 cups of water
1 whole yellow onion with skin on
4 stalks of celery with greens on
4 green onions with just the ends cut off
5 cloves of garlic
salt and pepper

Instructions:
1. Start by making the stock: Place all the boiling ingredients into a pot with water. Once this begins to boil, add the chicken breast. Let this cook until the chicken is completely done. Turn the heat off and let the chicken cool down in the stock until warm. If you are in a hurry, remove chicken and place in a bowl to the side.

2. Once you have removed the chicken from the stock, remove all the veggies in the broth but not the garlic—I recommend storing the garlic in a glass jar for soup or future gravy. Freeze in a plastic container if you don’t use within a week.

3. Once the chicken is warm, cut it into pieces and place in small batches into your food processor. Note: The chicken will mince better if warm and not cold.

4. Process all the chicken until done and place in a large mixing bowl.

5. One by one, cut up all the other ingredients and do the same in the food processor. Make sure each ingredient is fully minced, but not blended or liquified.

6. Once you have everything minced, mix everything together and add the mayo and salt and pepper. Continue to add mayo to your liking until you’ve achieved desired creaminess. Finish with salt and pepper to your liking (the more, the better in my opinion!).

7. Scoop a dollop of chicken salad onto each radicchio leaf (or onto a bed of mixed greens) and serve with a few sprigs of chives on top. Enjoy!

We just can't get enough! Try this recipe today and devour the details of the perfect chicken salad for lunch all summer long!