Old-fashioned Delaware Chicken Salad includes both cooked chicken and hard cooked eggs. It is hearty, filling, and delicious!
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.” I had to research what a “gill” was.
This inspired me to come up with my own version of it as a nod to this centuries old recipe.
To make this recipe you will need:
- cooked chicken
- mayonnaise
- black pepper
- salt
- whole grain Dijon mustard
- dill pickle relish
- shallot
- hard cooked eggs
- mixing bowl
- rolls or lettuce for serving
For this recipe you will need you’ll need about 3 cups of cooked chicken. This can be diced or shredded.
You can use left-over chicken or rotisserie chicken from the store.
Here, I simply brushed a couple boneless, skinless chicken breasts with olive oil, sprinkled them with salt & pepper, and then baked them at 350° for about 20-25 minutes.
Then, I let them cool before dicing or shredding.
In a mixing bowl, combine mayonnaise and salt & pepper. Whisk them together.
Stir in some whole grain Dijon mustard, along with some dill pickle relish and a very finely minced shallot.
Dice up 3 or 4 hard cooked eggs.
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Add in your eggs and chicken and stir them all together.
You really can’t get much easier than that.
Your chicken salad can be served on rolls, croissants, lettuce wraps, or just eat it with a fork!
Looking for More Ideas? You can find more versions here: Chicken Salad Recipes
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