Southern Chicken Salad

Ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 1 teaspoon Kosher salt
• ½ teaspoon Black pepper
• ¾ cup Mayonnaise
• 3 tablespoons Sweet pickle relish
• 1.5 tablespoons Fresh lemon juice
• 1 tablespoon Dijon mustard
• ½ teaspoon Smoked paprika
• 2 medium Celery stalks
• 2 whole Green onions
• 3 tablespoons Diced pimientos, jarred
• ¼ cup Chopped toasted pecans

Instructions

1. 1

   Fill a large pot three-quarters full with water and bring to a boil over high heat. Add 1 teaspoon of kosher salt and stir. Gently lower the 1.5 lbs of boneless, skinless chicken breasts into the water — they should be just covered. Reduce heat to medium-low and maintain a gentle simmer (small bubbles breaking the surface, not a rolling boil). Cook uncovered for 12–14 minutes, until the thickest part of a breast registers 165°F on an instant-read thermometer. The chicken should be opaque throughout with no pink at the center.

2. 2

   Using a slotted spoon, transfer the chicken to a clean cutting board and let cool for 5 minutes until you can handle it comfortably. Once cooled, cut each breast into 1/2-inch cubes, discarding any tough bits from the edges.

3. 3

   In a large bowl, combine 0.75 cup of mayonnaise, 3 tablespoons of sweet pickle relish, 1.5 tablespoons of fresh lemon juice, 1 tablespoon of Dijon mustard, and 0.5 teaspoon of smoked paprika. Whisk until smooth and fully blended — the dressing should be creamy with no streaks of mustard or mayo.

4. 4

   Trim the ends off 2 medium celery stalks and slice them into 1/4-inch pieces — aim for about 0.75 cup total. You want the celery small enough that it distributes evenly throughout the salad but large enough to provide a pleasant crunch.

5. 5

   Trim the root end and dark green tops from 2 green onions, then slice the white and pale green parts into thin rings, about 1/8 inch thick. You should have about 3 tablespoons of sliced green onion.

6. 6

   Add the cooled cubed chicken to the dressing, then fold in 3 tablespoons of diced pimientos (with their liquid drained), the diced celery, and the sliced green onion. Use a large rubber spatula to gently combine, turning the mixture from bottom to top until everything is evenly coated. Be gentle so the chicken stays chunky rather than breaking apart.

7. 7

   Taste a spoonful and adjust seasoning — add a pinch more salt, lemon juice, or paprika if needed. Fold in 0.25 cup of chopped toasted pecans at the very end, reserving a few pieces for garnish if desired. Let the salad rest in the refrigerator for at least 30 minutes (or up to 24 hours) so the flavors meld together.

8. 8

   Spoon the chilled chicken salad onto a bed of crisp lettuce, into croissants or whole wheat bread for sandwiches, or pile it into hollowed tomato halves. Garnish with reserved pecans and a sprinkle of paprika if you'd like a finishing flourish.

Tools you’ll need

• Large pot
• Instant-read thermometer
• Slotted spoon
• Cutting board
• Chef's knife
• Large mixing bowl
• Whisk
• Large rubber spatula

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