Olivia's Old South Copycat Chicken Salad
A copycat chicken salad recipe inspired by Olivia’s Old South at Chicken Salad Chick.
Equipment
- food processor
Ingredients
- 4 cups cooked chicken breast (or tenders), chopped (see note for calculating the amount of chicken needed)
- ¼ cup celery, minced
- 1 cup mayonnaise
- 1 large hard-boiled egg, chopped fine
- ½ cup sweet pickles, chopped
- 1 teaspoon yellow mustard
- 2 tablespoons sweet pickle juice
- ¼ teaspoon salt
- 1 teaspoon lemon juice
Instructions
- Boil the chicken with a piece of onion, a stem of celery, and a little salt and pepper for about 20 minutes or until the chicken is 165 degrees F inside. Cutting the chicken into chunks will help it cook quicker if the breasts are thick. Remove the chicken from the water and let cool for a few minutes.
- Cut the chicken into smaller pieces, place it into a food processor, and process until it is finely chopped. Move the chicken to a large mixing bowl.
- Chop the celery, pickles, and egg and stir into the chopped chicken.
- Mix the mayonnaise, mustard, pickle juice, lemon juice, salt, and pepper in a medium bowl to make a dressing. Pour it over the chicken and stir. Serve chilled.
Notes
Chicken
Cook approximately 1 pound and 12 ounces (787 grams) of raw skinless and boneless chicken breast or equivalent weight chicken tenders to yield 4 cups of chopped chicken. Do not use rotisserie chicken for this recipe because it can lose its texture when chopped and mixed with the other ingredients.Nutrition
Calories: 435kcalCarbohydrates: 4gProtein: 30gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 126mgSodium: 558mgPotassium: 283mgFiber: 0.2gSugar: 3gVitamin A: 204IUVitamin C: 1mgCalcium: 31mgIron: 1mg
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