Labor Day weekend is already around the corner and there’s plenty of warm weather still to come in Virginia. This chicken salad would be great for a picnic, party, or the upcoming football weekends! I remember my grandmother making this growing up, but there has been some tweaking along the way. It is very simple to make and can be customized, but it is a little time-consuming.
12 Chicken breasts
1 Small Sweet Onion
2 Celery Stalks
1 Large Jar of Sweet Salad Cubes (including half the juice)
5-6 Tablespoons of Mayo (heaping)
1 Tablespoon of Dijon Mustard
Salt, Pepper, Garlic Powder, Celery Seed, and Tarragon
- In two separate pots, boil the chicken breasts and eggs
- While you’re waiting on the boiling, finely dice the onion and celery
- Once the chicken and eggs are cool, chop each into small cubes
- Mix everything together in a very large mixing bowl
- See, I said it was easy!
- If you’re a proper Southerner, you’ll be using Duke’s Mayo. If you aren’t, get out of the kitchen and go back to the store!
- I prefer the taste of Dill pickles if I’m making this myself, so I chopped up those instead of the sweet salad cubes. You could also use relish if you don’t want chunks of pickles.
- Feel free to customize and change the ratios of basically any ingredient. I don’t love celery and find it hard to use a whole bunch. I substituted the celery stalks for about 2 teaspoons of celery seed.
- If you’re interested in tweaking the ingredients, mix together first and let it sit in the fridge for 30 minutes before trying it and adding more.
- Instead of bread or crackers, you could eat this by itself or with cucumbers for a lower carb version.