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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Delaware Chicken Salad
Ingredients
- 1 c mayonnaise
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 Tb whole grain Dijon mustard
- 2 Tb dill pickle relish
- 1 shallot, minced
- 3 c cooked chicken, diced or shredded
- 4 hard cooked eggs, diced
Instructions
- Whisk together the mayo, salt, pepper, mustard, and pickle relish in a mixing bowl.
- Add the remaining ingredients and stir together.
- Your chicken salad can be served on rolls, croissants, lettuce wraps, or just eat it with a fork.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
This recipe was originally written in 2013, and updated in 2022.
I make this a lot, love it. I also make my tuna salad the same way. I add celery because I like some crunch. For the lady who doesn’t like egg yolk, use chopped apple or grapes cut in half instead.
I make my chicken salad very similar to yours, except I mash up the egg yolks,,,,,can not stand pieces of the yolk when mashed I don’t even know they are in it….(besides I do not like yolks at all) :) hard to cook & bake without them, but could do without them….I know in baking you can….but just never tried it tho…..
This sounds yummy! I think I will give it a try.
I never add eggs in my chicken salad but it sounds good. I’ll try that next time.
Yum!
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!
You must not be from around here, Joan. We are famous for our Scrapple, our Oyster Sandwiches and Chicken Salad (like above)… We only have a chicken festival because of the numerous amount of Chicken farms and Perdue plants…. Apple Scrapple Festival and Punkin' Chunkin…. THAT is pure Delaware.
Apple scrapple sounds delicious!