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Delaware Chicken Salad

This Delaware Chicken Salad is a very old recipe. When I say it was an old recipe, I mean so old, it originally measured things in “gills.” This inspired me to come up with my own version as a nod to this couple century old recipe.

Delaware Chicken Salad from Cosmopolitan Cornbread

To begin, you’ll need about 3 cups of cooked, chicken. You can use left-over chicken, rotisserie chicken from the store or do like I did. I brushed a couple boneless, skinless chicken breasts with olive oil, salt and peppered them and baked them at 350 for about 20-25 minutes. Cool.

In a bowl, combine 1 cup of mayonnaise with some salt & pepper. Whisk them together.

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Stir in a tablespoon of whole gran Dijon mustard.

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And 2 tablespoons of dill pickle relish.

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Very finely mince a shallot.

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Dice or shred your chicken.

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Dice up 3 or 4 hard cooked eggs.

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(Need a sure-fire way to make hard-cooked eggs? See how HERE.)

Stir this all together.

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Serve on your favorite rolls. Enjoy!

Delaware Chicken Salad from Cosmopolitan Cornbread

Delaware Chicken Salad from Cosmopolitan Cornbread

Delaware Chicken Salad

Delaware Chicken Salad

Prep Time: 15 minutes
Total Time: 15 minutes

This Delaware Chicken Salad is a very old recipe. When I say it was an old recipe, I mean so old, it originally measured things in “gills.” This inspired me to come up with my own version as a nod to this couple century old recipe.

Ingredients

  • 1 c mayonnaise
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 Tb whole grain Dijon mustard
  • 2 Tb dill pickle relish
  • 1 shallot, minced
  • 3 c cooked chicken, diced or shredded
  • 3 or 4 hard cooked eggs.
  • Rolls for serving

Instructions

  1. Whisk together the mayo, salt, pepper, mustard and pickle relish in a mixing bowl.
  2. Mince the shallot.
  3. Dice or shred the chicken.
  4. Chop up the eggs.
  5. Combine everything in the bowl and fold it together.
  6. Serve on your favorite rolls.
  7. Enjoy!

Notes

You can use left-over chicken, rotisserie chicken from the store or do like I did. I brushed a couple boneless, skinless chicken breasts with olive oil, salt and peppered them and baked them at 350 for about 20-25 minutes. Cool.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 350 Total Fat: 30g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 152mg Sodium: 492mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 16g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

7 thoughts on “Delaware Chicken Salad”

  1. I never add eggs in my chicken salad but it sounds good. I'll try that next time.
    I always do the "cold water method" with my eggs too, but 22 minutes!? I think they would be a bit "blue". Twelve minutes is what I do and they come out cooked and a beautiful color.

  2. Well, we are all old in Delaware. Hehehe! Your recipe sounds good. We are famous for our fried chicken. We have a chicken festival every year. That and tax free shopping!
    I really enjoy your blog and loved the pictures. You have had a great adventure in Alaska.
    Have a great weekend!

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