It’s been a while since I posted a recipe for my 50 States tour, so I thought it was about time I did one! Next on the list was Delaware. Delaware was a serious challenge to come up with a recipe for. I did some searching and found an old recipe called “Delaware Chicken Salad.” When I say it was an old recipe, I mean so old, it measured things in “gills.” This inspired me to come up with my own version as a nod to this couple century old recipe.
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.
Stir in a tablespoon of whole gran Dijon mustard.
And 2 tablespoons of dill pickle relish.
Very finely mince a shallot.
Dice or shred your chicken.
Dice up 3 or 4 hard cooked eggs.
(Need a sure-fire way to make hard-cooked eggs? See how HERE.)
Stir this all together.
Serve on your favorite rolls. Enjoy!
- 1 c mayonnaise
- 1 tsp black pepper
- ½ 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
- Whisk together the mayo, salt, pepper, mustard and pickle relish in a mixing bowl. Mince the shallot. Dice or shred the chicken. Chop up the eggs. Combine everything in the bowl and fold it together.
- Serve on your favorite rolls.