By Deborah Vogts
Classic Chicken Salad Spread
Ingredients
We love this Classic Chicken Salad Spread that’s perfect for spring or summer luncheons, picnics or even tea parties! It’s based on a family recipe with a few tweaks, including the addition of pimento, chopped pickles AND pickle juice.
1 1/2 pounds chicken breast
1 cube chicken bouillon + water to cover the chicken
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Dressing Mix:
1 cup mayonnaise
2 stalks celery, thinly sliced
1 cup red onion, minced
1 cup sweet pickles, chopped
2-3 tablespoons sweet pickle juice
1 tablespoon chopped pimento
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika, for garnish optional
fresh curly parsley, for garnish optional
Instructions
Place 1 1/2 pounds chicken breast in a saucepan filled with water. Add 1 cube chicken bouillon, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Bring to a boil over medium-high heat. Reduce to a simmer and continue cooking for 12-15 minutes until chicken is tender. (Chicken should register 165℉ on a digital meat thermometer.)
Allow the chicken to cool for a few minutes and then slice into 2 or 3-inch chunks. Place chicken in a food processor and pulse 4-5 times until the meat is shredded. (Or you may shred with a fork for a rougher texture.)
While the chicken is cooking, prepare the remaining ingredients. Using a knife and cutting board, thinly slice 2 stalks celery. Mince 1 cup red onion, and chop 1 cup sweet pickles into small pieces.
In a large bowl, combine the shredded chicken, 1 cup mayonnaise, sliced celery, minced red onion, sweet pickles, and 1 tablespoon pimento. Add 2 tablespoons sweet pickle juice, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix until everything is combined.
Taste for seasoning, and if needed, add more kosher salt, freshly ground black pepper, and/or pickle juice.
Spoon salad into a serving bowl and if desired, garnish with 1/2 teaspoon paprika and fresh curly parsley. Cover and refrigerate until ready to serve. Serve on sandwiches or with crackers. Serves 8-10.
View the online recipe for more tips and process pictures here.
