Old Fashioned Chicken Salad is my take on a classic style chicken salad made with simple ingredients. Start with a whole fresh chicken and stew it down or make it easy by grabbing a rotisserie chicken.
Any self-respecting Southern cook will have a recipe for chicken salad in their arsenal. We can’t host a ladies luncheon, bridal or wedding shower without it. There’s lots of good chicken salad recipes out there. My favorite is Old Fashioned Chicken Salad made the way my Granny did.I do add a little celery to mine for the texture, but other than that, this chicken salad is just like hers.
I started with a 5 pound stewing hen. Now the big difference between Granny’s chicken salad and mine has to do with how we acquired the hen. On occasion, she’d saunter over to Aunt Mary’s house and pick out her hen from Aunt Mary’s backyard flock.
I saunter to Publix and pick one out of the meat case.
There are as many different way to make mayonnaised based chicken salad as there are cooks who make the chicken salad. Sometimes, the salad is more fancy and has added nuts and fruits. I’ve never had chicken salad I don’t like, but, Old Fashioned Chicken Salad suits my taste anytime. It’s familiar and comforting.
Whether you enjoy it on a bed of lettuce, smeared between two pieces of bread, or with saltine crackers, its simplicity makes it a food that you won’t grow tired of eating.
Old Fashioned Chicken Salad will never win a beauty contest. I had to wrestle with it to get it dressed up for a photo shoot. There’s no denying the fact that some of us are just flat-out more photogenic than others.
A big benefit to making this from scratch is that you wind up with homemade chicken stock in addition to a gracious plenty of simple, easy to eat Old Fashioned Chicken Salad. That sounds like a happy day to me.
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Old Fashioned Chicken Salad
yield: a boatload
Stew a hen to make moist flavorful meat and homemade chicken stock all in one whack. For time management, you can stew the hen and make the salad the day before you need it. The amount of ingredients listed for the dressing is simply a jumping off point. Start with the quantities shown, taste, and add more if needed. I usually seem to add more mayonnaise. Store prepared chicken salad in the refrigerator.
stew the hen:
5 pound stewing hen
2 large carrots
2 celery ribs
2 teaspoons salt
3 to 4 garlic cloves
1 bay leaf
1 teaspoon pepper
Place hen, breast down, in a large stockpot. Add remaining ingredients and fill stockpot with water. Use a colander insert if you have one for your stochpot. It makes removal of the hen and vegetables much easier.
Cover and place on medium heat.
Bring the pot to boil. Turn the heat down to medium low and simmer for one hour or until the hen is good and tender.
Remove hen and vegetables. Discard vegetables.
Set aside hen to cool. As soon as it’s cool enough to handle, remove skin and bones.
Shred all the meat.
make the salad:
all the shredded stewed hen meat ( roughly 8 cupfuls)
1 1/2 cups Duke’s mayonnaise
1/2 cups sweet pickle relish with the juice
2 celery ribs, minced
1 teaspoon kosher salt
1/2 teaspoon ground pepper
Place meat in a large mixing bowl.
In a small mixing bowl, mix remaining ingredients to make the dressing.
Add to chicken and mix.
If mixture is too dry, add more mayo.
Taste and adjust for seasoning.
Chill before serving.
Old Fashioned Chicken Salad
Ingredients
- 5 pound stewing hen
- 2 large carrots
- 2 celery ribs
- 2 teaspoons salt
- 3 to 4 garlic cloves
- 1 bay leaf
- 1 teaspoon pepper
- all the shredded stewed hen meat roughly 8 cupfuls
- 1 1/2 cups Duke's mayonnaise
- 1/2 cups sweet pickle relish with the juice
- 2 celery ribs minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
Instructions
- To stew the hen, place hen, breast down, in a large stockpot. Add remaining ingredients and fill stockpot with water. Use a colander insert if you have one for your stochpot. It makes removal of the hen and vegetables much easier.
- Cover and place on medium heat.
- Bring the pot to boil. Turn the heat down to medium low and simmer for one hour or until the hen is good and tender.
- Remove hen and vegetables. Discard vegetables.
- Set aside hen to cool. As soon as it's cool enough to handle, remove skin and bones.
- Shred the meat.
- To make the salad, place meat in a large mixing bowl.
- In a small mixing bowl, mix remaining ingredients to make the dressing.
- Add to chicken and mix.
- If mixture is too dry, add more mayo.
- Taste and adjust for seasoning.
- Chill before serving.
Candi Martin says
Jackie,
I want to run, not saunter, to buy a hen!
This is my mooma’s chicken salad all the way! Goodness, I’m salivating just thinking about it.
It’s what’s on for tomorrow.
Thanks for stirring sweet memories.
Candi
Jackie Garvin says
Candi,
I hope you enjoy it and it’s just as good as your Mooma’s. I could eat it everyday.
Kelley says
My mom used to make chicken salad all the time. She would run the chicken, celery and pickles thru the meat grinder, then run a slice of bread thru the grinder to “clean out” the pickle juice. Wonderful memories of her when I think of homemade chicken salad.
Jackie Garvin says
What a sweet memory of your mama and her chicken salad. Thanks so much for sharing.
Nancy Romaine says
Jackie, (first I don’t know why the font is so small??). Anyway, thanks for the great recipe that I’ve loved my entire life! Ahhh the good old days.
Jackie Garvin says
Hi Nancy! I hope you make some chicken salad soon. Thanks for stopping by.
Lisa says
I will be trying this very soon! Bonus points for specifying Duke’s Mayo!! That made this SC girl happy.
Jackie Garvin says
Lisa,
Duke’s is the only mayo I buy. Thanks for stopping by!
Karen Cormier says
Sub the Dukes for Blue Plate ans tjis Lousisiana girl is all in! Thanks for sharing
Karen Cormier says
*and / *this
Jackie Garvin says
The big Mayonnaise Debate of the South. It’s a thing.
Brenda says
How many servings does this recipe make?
Brenda says
How many servings does this recipe make? I’m making for a party and need to see if I need to double this recipe. sounds delicious
Jackie Garvin says
Brenda,
I didn’t measure out the servings. It makes a gob. I would estimate about 15 to 20 half cup servings.
Emily says
I’ve had plenty chicken salads but never made a version like this, I’ll need to try this asap.
Jackie Garvin says
Emily,
This recipe is simple, old fashioned goodness. I hope you give it a try.
Tammy says
Hi Jackie, I love good old fashioned chicken salad. Will give this a try. Can you tell me the calories plz?
Jackie Garvin says
Hi Tammy,
Thank you.
I’m not a nutritionist and I’m uncomfortable giving nutritional information. There’s lots of good apps a available to help. Have you tried My Fitness Pal?
Tammy says
Thank you very much. I have tried to do so many low cal chicken salads and they are not the same. I will have to stick with what i know best and this recipe seems to fit the bill. Thank you for sharing this recipe.
Jackie Garvin says
Tammy,
Honestly, the bulk of calories will come from mayo. Fat and skin are removed from chicken before it goes in the salad. I hope it fits into your nutritional plan and you can enjoy it.
Debora Mcelroy says
Thank you
Jackie Garvin says
You’re most welcome, Debora.
Jo says
I can not believe I have had the good fortune of finding this gem! It tastes just like the old days. This will be my “go to” chicken salad recipe Forever!. Thank you and thank you for sharing this delicious recipe.
Jackie Garvin says
Jo,
It makes my heart sing to know how much you love this recipe. I hope you saved the stock, too!
Thank so much for stopping by.
Quanetta Smith says
I made this today and I must say that it’s delicious. Thank you for this recipe.
Jackie Garvin says
Quanetta,
I’m so glad you enjoyed this recipe. Thanks for stopping by.
Jan says
Don’t care for sweet pickles. Use dill instead, my mama always chipped some onion in hers. Sometimes she would add pecans or green olives, instead of the pickles. She would always use a stewing hen.
Jackie Garvin says
Thanks for stopping by, Jan!
Pearl says
Thanks for the reminder! Haven’t thought about this kind of chicken salad in years. This is what chicken salad was to my parents and grandparents. All-purpose (salad, sandwich filling, etc.), as you note. Fifty years or so ago, drugstore lunch counters (remember those, or hearing about those?) used to serve a mashed-potato-serving-sized scoop of this (or its cousin, tuna salad) on a leaf of iceberg lettuce, usually with saltine crackers. That was an acceptable “ladies” lunch back then. With a big glass of sweetened iced tea, of course.
Jackie Garvin says
Pearl,
I well remember drugstore lunch counters. I featured a recipe in my Biscuits cookbook made with old fashioned chicken salad on yogurt biscuit bread. I talked about drugstore lunch counters in the narrative.
FRANCES CARLISLE says
NOBODY HAS MENTIONED HOW LONG THIS SALAD WILL LAST IN THE FRIG. 81 YRS OLD AND LIVE ALONE AND A WHOLE CHICKEN WOULD RUIN BEFORE CONSUMPTION. ANY SUGGESTIONS?
Jackie Garvin says
Frances,
Unless you’re planning to feed a bunch of folks, I wouldn’t use a whole hen. I’d suggest you get a small (3 pound) fryer or use a few chicken pieces and make adjustments for the other ingredients.
Bonnie says
My Mama freezes the chicken in small quantities and thaws it when she has a craving for some chicken salad. We add the celery, pickle cubes, and mayonnaise after thawing.
Jackie Garvin says
What a smart tip! Thank you, Frances.
Stephanie Prince says
You brought back memories of my grandma. And i love your sense of humor. I tried the recipe and it was a hit. Thanks for sharinf
Jackie Garvin says
Thanks for stopping by, Stephanie. ❤️
Barbara C. Hardison says
This is exactly how I make mine! I am so excited to see someone else do it this way. I have seen many other recipes do things like using Dill Pickles or adding olives…..I mean be real….this is chicken salads folks!
Jackie Garvin says
Barbara,
There’s still a few of us around who lovetge old fashioned way of doing things.
Ivory says
This salad sounds and looks amazing, I will be making THS tomorrow. Thanks for sharing. By the way, I just found your site, and happy I did, because your recipes are banging!
Jackie Garvin says
Hi Ivory!
We’re so happy you found us. Please visit often.
Donna says
A little bit of finely minced onion is really good! I’m just not into pickle in chicken or tuna salad, so I’ll omit that…
Ronald D Smith says
The only thing I would change is the sweet pickle relish, I use dill in all my recipes.
Scott says
Nice article! Thanks for useful information=)