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Chickendumplinchick's Vidalia Chicken Salad

1 - I can do better 2 - Jury's out 3 - Pretty darn good 4 - Splendiferous 5 - Awesometastic (by 2 people)   Your rating: 1 - I can do better 2 - Jury's out 3 - Pretty darn good 4 - Splendiferous 5 - Awesometastic

Ranked #2580 in Food, #85105 overall

Rated G. (Control what you see)

For The Love of Chicken

 

Looking for a fantastic spring and summer chicken recipe?

Living out in the country, we don't get to frequent too many restaurants. Not having always lived in the country, there were years when we spent a great deal of time partaking in the wonderful Southern cuisine available in many restaurants in Mississippi.

Over the years as it became increasingly expensive to eat out, I developed the habit of attempting to recreate our favorite restaurant dishes at home. This chicken salad recipe started as my attempt to recreate my favorite chicken salad from a restaurant in Central Mississippi. Now, I won't mention the restaurant's name as I don't even know if they are still open, but I'll just say that their chicken salad was really, really good.

Anyway, I digress--the recipe is my creation and probably bears little resemblance to that recipe I enjoyed years ago. However, my family and I rather enjoy it, and so I thought I'd share it with y'all.

 


List of Ingredients 

1 Roasted Chicken*
3 Stalks of Celery Chopped
3/4 Medium Vidalia Onion Chopped (or other sweet onion)
3 Heaping Tablespoons Mayonaise
2 Cups Sliced Red Grapes
1 Clove Minced Garlic
1/4 Teaspoon Poultry Seasoning
1/4 Teaspoon Ground Mustard
1/4 Teaspoon Ground Ginger
1/2-1 Teaspoon Salt (to taste)
1 Teaspoon Coarsely Ground Black Pepper
1/4 Cup Honey Roasted Pecans (optional)

*Store-bought roasted chicken can be used, but homemade roasted chicken is best. See my recipe for homemade roasted chicken or turkey.

Preparation Instructions 

In a medium bowl, debone and shred the roasted chicken. Discard carcass, skin, and any unsavory parts of the chicken. Chop and/or slice fruit and vegetables and add to the chicken. Add seasonings. Add mayonaise and toss until combined. Cover bowl and refrigerate for at least 1-2 hours or overnight until flavors are fully absorbed. You can eat this salad as soon as it is made, but it won't be as good as if you refrigerated it at least 1 hour.

 


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Garnishes & Sides 

This recipe is good enough to stand on its own, but everything can be improved.

I sometimes garnish each plate with honey roasted pecans on top.

I also add fresh sliced strawberries on the side or serve a separate cup of mixed fruit.

In addition, I usually serve with warm cinnamon vanilla muffins with honey cinnamon butter. I'm still trying to perfect this recipe, so for now, I'll just suggest you either research a recipe for this or use a boxed mix, but warm muffins with honey cinnamon butter serve as the perfect accompaniment to the meal.

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Down South Links 

Southern Living Magazine
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Another great chicken lens! Welcome to Culinary Favorites From A to Z.

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chickendumplinchick

About chickendumplinchick

Well, Hi Y'all! Really don't like to talk about me much, but here goes. I am a 40-something wife, mother, young Nana, and a professional Project Manager turned net junkie. I love movies, video games, crocheting, drawing, painting, graphic art, and reading good books and most importantly, my family!

You can also find us on Cafepress as Soulshine Expressions and Zazzle as expressyoursoul. Hope you'll come visit. Y'all come back now, ya hea'h!

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