Southern Style Chicken Salad Recipe (2024)

FAQs

Why is my chicken salad so bland? ›

Cooked chicken breast (or leftover rotisserie chicken), creamy mayo, celery, and salt make up a basic chicken salad, but what it's really missing is an acid, something that can break through the blandness so the chicken salad can stand up to whatever bread or roll you serve it on.

To prevent chicken salad from getting watery, ensure that any added vegetables, like celery or onions, are thoroughly dried before mixing. You can also use less mayonnaise or add a small amount of Greek yogurt to help bind the ingredients together.

Made Fresh & Served from the Heart

When our Original Chick, Stacy, set out in search of the perfect chicken salad, she found that the only two key components anyone could agree on were chicken and mayonnaise.

Let the chicken salad sit in the fridge for at least 2 hours before eating. This gives the flavors a chance to meld. It's even better if it sits overnight.

Discard any chicken salad with visible mold growth. Fresh chicken salad should have a light color. If the chicken or mayonnaise appears discolored or gray, it's time to toss it. Chicken salad should have a creamy or slightly chunky texture.

Final answer: To safely prepare a chicken salad, always cook the chicken to an internal temperature of 165°F, use clean utensils and cutting boards to prevent cross-contamination, and promptly refrigerate any leftovers to inhibit bacterial growth.

The Keys to Crisp Lettuce

Lettuce actually needs a good amount of airflow, in addition to a bit of moisture (but not too much!), in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.

Cold meat just doesn't smell or taste as flavorful as it does at room temperature or warmer. This is why chilled chicken, even on salads, isn't as delicious as it could be. Warming that chicken before adding it to your salad would return it to its juicy, satisfying best.

To offset the creaminess (and potentially wetness) of too much mayo, try adding in more of whatever crunchy element you were using. Celery and red onion are some of the most common ones, but you can also try chopped red peppers, bacon bits, carrots, cabbage, apples, chopped nuts, and more.

Our delicious breads are available to go: by the slice or loaf. Options include White, Wheatberry & Croissants. Availability varies by location.

What is chicken salad dressing made of? ›

Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper. To the dressing, add the chicken, scallions, celery, dill, and parsley. Toss until evenly combined. Taste and adjust seasoning, if necessary.

Speaking with Today, a representative for Chick-fil-A stated, "We know that many of our customers loved our Chicken Salad, but we have also heard from guests that they are looking for new tastes and fresh flavors on the menu in our restaurants." The desire for novel flavors seems a bit overstated, considering that ...

Be extra careful with mayo-based foods, such as chicken salad or potato salad. They're only safe to eat for 3 to 4 days after they're prepared.

Although chicken salad can last three or four days in the fridge, you want to freeze it before it's three days old. “Place chicken salad in a ziplock bag, removing as much air as possible before placing it in the freezer,” Hunt says. If freezing leftover chicken salad with mayo, keep your quality expectations low.

Your lunch choice may lack sufficient protein, healthy fats, and fiber to keep you feeling full and satisfied. Consider adding sources of lean protein, healthy fats (like avocado or nuts), and high-fiber vegetables to your meal to increase satiety.

You see, without a generous sprinkling of kosher salt and freshly ground black pepper, your chicken is basically destined for blandness. After you've pulled your chicken out of its marinade (or even if you're not using a marinade), always sprinkle all sides of the breast with salt and pepper.

A good stock isn't done until it's been strained, seasoned and cooled. Skimping on any of these steps can leave you with stock that's murky, bland or stale-tasting. To strain, pour the stock into a colander lined with at least two layers of cheesecloth.