Southern Chicken Salad
Southern Chicken Salad
Ingredients
For the Chicken
- 4 chicken breasts
- 1 teaspoon onion powder, plus more for salad
- 1 teaspoon garlic powder, plus more for salad
- 1 teaspoon no-salt garlic and herb seasoning, plus more for salad
- 1/2 teaspoon smoked paprika, plus more for salad
- 1 teaspoon Creole seasoning, or other salt-based seasoning, plus more for salad
- 4 cups water, as needed to cover chicken
For the Salad
- 4 eggs
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup yellow mustard, or more, to taste
- 1/2 cup Hellmann's 100% Avocado Oil Mayonnaise, or more, as needed
Instructions
- 1
Place the chicken breasts into a large pot. Season generously with 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon no-salt garlic and herb seasoning, 1/2 teaspoon smoked paprika, and 1 teaspoon Creole seasoning. Pour enough water into the pot to fully cover the chicken breasts. Place a lid on the pot.
⏱️ 5 min
- 2
Bring the water to a rolling boil over medium-high heat, then reduce heat to medium-low and simmer for approximately 30 minutes, or until the chicken is cooked through and easily shredded. While the chicken is cooking, place 4 eggs in a separate small saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 10-12 minutes. Immediately transfer eggs to an ice bath to cool.
⏱️ 30 min
- 3
Once the chicken is done, carefully remove it from the pot and place it in a large bowl. Using two forks, shred the chicken. Alternatively, for efficiency and even shredding, use a hand mixer on low speed. If any larger chunks remain, shred them by hand.
⏱️ 10 min
- 4
Peel and chop the cooled hard-boiled eggs. Add the finely chopped celery, finely chopped red onions, finely chopped green bell peppers, and chopped hard-boiled eggs to the bowl with the shredded chicken.
⏱️ 5 min - 5
Add a generous amount of yellow mustard (about 1/4 cup) and 1/2 cup of Hellmann's 100% Avocado Oil Mayonnaise to the chicken mixture. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 6
Season the chicken salad again with additional garlic and herb seasoning, onion powder, garlic powder, smoked paprika, and Creole seasoning, to taste. If the chicken salad appears dry, add more mayonnaise, 1-2 tablespoons at a time, until the desired consistency is reached.
⏱️ 5 min
- 7
Mix everything again until fully incorporated. Taste the chicken salad and adjust seasonings or mayonnaise as needed to achieve your preferred flavor and moisture level.
⏱️ 5 min
- 8
For the best flavor, cover the bowl and refrigerate the Southern Chicken Salad for at least 1 hour to allow the flavors to meld and marinate.
⏱️ 60 min
- 9
Serve the Southern Chicken Salad as desired, whether in a sandwich, a wrap, or alongside crackers or fresh vegetables.
Kitchen Tools
Nutrition Facts (per serving)
Southern Chicken Salad
For the Chicken
- 4 chicken breasts
- 1 teaspoon onion powder, plus more for salad
- 1 teaspoon garlic powder, plus more for salad
- 1 teaspoon no-salt garlic and herb seasoning, plus more for salad
- 1/2 teaspoon smoked paprika, plus more for salad
- 1 teaspoon Creole seasoning, or other salt-based seasoning, plus more for salad
- 4 cups water, as needed to cover chicken
For the Salad
- 4 eggs
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup yellow mustard, or more, to taste
- 1/2 cup Hellmann's 100% Avocado Oil Mayonnaise, or more, as needed
Instructions
- 1
Place the chicken breasts into a large pot. Season generously with 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon no-salt garlic and herb seasoning, 1/2 teaspoon smoked paprika, and 1 teaspoon Creole seasoning. Pour enough water into the pot to fully cover the chicken breasts. Place a lid on the pot.
⏱️ 5 min - 2
Bring the water to a rolling boil over medium-high heat, then reduce heat to medium-low and simmer for approximately 30 minutes, or until the chicken is cooked through and easily shredded. While the chicken is cooking, place 4 eggs in a separate small saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 10-12 minutes. Immediately transfer eggs to an ice bath to cool.
⏱️ 30 min - 3
Once the chicken is done, carefully remove it from the pot and place it in a large bowl. Using two forks, shred the chicken. Alternatively, for efficiency and even shredding, use a hand mixer on low speed. If any larger chunks remain, shred them by hand.
⏱️ 10 min - 4
Peel and chop the cooled hard-boiled eggs. Add the finely chopped celery, finely chopped red onions, finely chopped green bell peppers, and chopped hard-boiled eggs to the bowl with the shredded chicken.
⏱️ 5 min - 5
Add a generous amount of yellow mustard (about 1/4 cup) and 1/2 cup of Hellmann's 100% Avocado Oil Mayonnaise to the chicken mixture. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 6
Season the chicken salad again with additional garlic and herb seasoning, onion powder, garlic powder, smoked paprika, and Creole seasoning, to taste. If the chicken salad appears dry, add more mayonnaise, 1-2 tablespoons at a time, until the desired consistency is reached.
⏱️ 5 min - 7
Mix everything again until fully incorporated. Taste the chicken salad and adjust seasonings or mayonnaise as needed to achieve your preferred flavor and moisture level.
⏱️ 5 min - 8
For the best flavor, cover the bowl and refrigerate the Southern Chicken Salad for at least 1 hour to allow the flavors to meld and marinate.
⏱️ 60 min - 9
Serve the Southern Chicken Salad as desired, whether in a sandwich, a wrap, or alongside crackers or fresh vegetables.