My grandmother used to make the best chicken salad in the world. Whether we were visiting her in Columbia or up in the mountains, during the summer, there was always a big green tupperware container of chicken salad in the refrigerator. She refused to give my mother the recipe for years which was pretty maddening since we only got the chicken salad when we would visit. Of course, we loved to visit my grandmother anyway, and it was not just for the chicken salad, but it certainly was a bonus. Even after my grandmother relented and gave us the recipe, we never made it. It had become a thing that was special to have when we were with her. Corby and I were up in the mountains this past weekend, and I missed having her chicken salad so much. It was what we would pack for lunch on our hikes, and it was always what we would snack on when we came home from playing tennis. So, I pulled out her recipe and tried it out. The first attempt was ok but definitely needed improvement. The second attempt after adjusting some measurements turned out much better. I don’t think I will every be able to replicate how delicious my grandmother’s was, but it sure is fun trying, and even getting close is better than not having this chicken salad at all!!
Here is her original recipe, and on the sides are what I changed after my first attempt. I like it much dryer so I cut back on the mayonnaise and sour cream. Hope you like it as much as I do!!
Chicken Salad
8 – 10 chicken breasts, cooked and chopped into pieces (I cooked them slowly for a while over medium heat in a lot of chicken broth and then used a fork to pull the pieces apart. The second time, I put the pieces in a food processor, but I thought that cut it up a little too much, but Corby liked it better that way.)
3-4 hard-boiled eggs, chopped (I only used one egg, again that I put in a food processor, and I thought that was perfect.)
2 cups chopped celery (chop very finely)
½ cup mayonnaise (I ended up using 3 tbsps)
½ cup sour cream (and 3 tbsbs of this as well)
Durkees dressing (I put two big heaping tbsbs of the Durkees. This is a strong taste, but it will mellow.)
4 Tbsp. lemon juice (I only used 2 tbst of the lemon juice, but it cuts the Durkees taste so add more if you want.)
Salt and pepper to taste
Mix in everything together in a big bowl and refridgerate
Could not resist making this recipe – with a vision of your sweet grandmother in my head. Durkees is an interesting and very good addition. I made it in the Cuisinart and I agree with you and not Corby – pulled chicken is best, the other is a bit mushy. Thanks for a good summer recipe and good memories as well.
Every Southern Belle needs to know how to make chicken salad. Nicely done!