Aunt Connie’s Best Chicken Salad Ever, East Carolina Style
1 pound chicken, breasts only (I usually double the recipe)
1-3 celery stalks, peeled and finely chopped (amount depends on how crunchy you like your salad)
1 spoonful dijon mustard (or more, to taste)
1 spoonful or more Sweet Pickle Cubes,* finely chopped (to taste)
1 spoonful or more Dill Pickle Cubes,* finely chopped (to taste)
Several tablespoons Duke’s mayonnaise
*If you absolutely cannot find salad cubes, you may substitute relish
Poach chicken breasts, do not overcook.
Meanwhile peel and finely chop celery
3. Remove chicken and let cool.
4. Trim chicken into teeny tiny slivers with scissors. This is best done in while watching a movie or similar. If you get carpal tunnel like symptoms (especially if you’re cutting up 2 or more pounds) take a break, then continue.
Place cut up chicken in bowl. Add celery. Add one spoonful Dijon mustard to start (at the end you can adjust and add more). Add a minimum one spoonful each of sweet and dill salad cubes (I add more sweet than dill, and several spoonfuls).
Scoop out mayonnaise, starting with a couple of tablespoons, mix well. Keep adding mayo until mixed well. Adjust mustard and salad cubes as needed.
Place in fridge for several hours to allow flavors to marry.
Serve with crackers, or on sandwich (white toast preferred, with tomato).
Poach chicken breasts, do not overcook.
Meanwhile peel and finely chop celery
3. Remove chicken and let cool.
4. Trim chicken into teeny tiny slivers with scissors. This is best done in while watching a movie or similar. If you get carpal tunnel like symptoms (especially if you’re cutting up 2 or more pounds) take a break, then continue.
Place cut up chicken in bowl. Add celery. Add one spoonful Dijon mustard to start (at the end you can adjust and add more). Add a minimum one spoonful each of sweet and dill salad cubes (I add more sweet than dill, and several spoonfuls).
Scoop out mayonnaise, starting with a couple of tablespoons, mix well. Keep adding mayo until mixed well. Adjust mustard and salad cubes as needed.
Place in fridge for several hours to allow flavors to marry.
Serve with crackers, or on sandwich (white toast preferred, with tomato).
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