Classic Carol Chicken Salad: Creamy Southern-Style Comfort in Minutes
Indulge in the timeless flavors of the South with this Classic Carol Chicken Salad, inspired by the beloved Chicken Salad Chick recipe. Tender chunks of perfectly seasoned chicken are enveloped in a luscious, creamy dressing, creating a harmonious blend of textures and tastes. The subtle crunch of finely diced celery and the warmth of aromatic spices elevate this dish, making it an ideal choice for a quick lunch, elegant tea sandwiches, or a refreshing summer dinner.
Equipment
- Large pot
- Mixing bowl (large)
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Whisk
- Food thermometer (optional)
- Plastic wrap or airtight container
Ingredients
Meat
- 2 lbs Boneless, skinless chicken breasts [907 g]
Produce
- 2 Celery stalks finely diced (about 1/2 cup / 75 g)
- 2 tablespoons Sweet onion finely minced (optional) [30 ml]
Condiments
- 1 cup Mayonnaise [240 ml]
Dairy
- 1/4 cup Sour cream [60 ml]
Baking & Spices
- 1 1/2 teaspoons Salt [7.5 ml]
- 1 teaspoon Ground black pepper [5 ml]
- 1/2 teaspoon Garlic powder [2.5 ml]
- 1/4 teaspoon Paprika [1.25 ml]
- 1/8 teaspoon Dried thyme [0.6 ml]
Instructions
Prepare the Chicken
- Fill a large pot with water and bring to a boil over high heat.
- Add chicken breasts to the boiling water, reduce heat to medium-low, and simmer for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
- Remove chicken from the pot and let cool for about 30 minutes.
- Once cooled, chop the chicken into small, bite-sized pieces (about 1/4 inch / 6 mm cubes).
Prepare the Dressing
- In a large mixing bowl, whisk together mayonnaise, sour cream, salt, black pepper, garlic powder, paprika, and dried thyme until well combined.
- Taste and adjust seasonings if needed.
Assemble the Salad
- Add the chopped chicken, diced celery, and minced onion (if using) to the bowl with the dressing.
- Gently fold the ingredients together until everything is evenly coated with the dressing.
- If using any optional add-ins, fold them in now.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
Notes
– For best results, use a mix of white and dark meat chicken for added flavor and moisture.
– To save time, you can use rotisserie chicken instead of cooking your own. Simply shred or chop the meat.
– This chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.
– Serve on a bed of lettuce, in a sandwich, or with crackers for a variety of meal options.
– For a unique twist, try adding a tablespoon of honey or Dijon mustard to the dressing for extra depth of flavor.
– To make ahead, prepare the chicken and dressing separately and combine up to 24 hours before serving.
– Optional add-ins: 1/4 cup (40 g) finely chopped fresh herbs (parsley, dill, or chives), 1/3 cup (50 g) chopped toasted pecans or sliced almonds, or 1/4 cup (40 g) halved red grapes.
– To save time, you can use rotisserie chicken instead of cooking your own. Simply shred or chop the meat.
– This chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.
– Serve on a bed of lettuce, in a sandwich, or with crackers for a variety of meal options.
– For a unique twist, try adding a tablespoon of honey or Dijon mustard to the dressing for extra depth of flavor.
– To make ahead, prepare the chicken and dressing separately and combine up to 24 hours before serving.
– Optional add-ins: 1/4 cup (40 g) finely chopped fresh herbs (parsley, dill, or chives), 1/3 cup (50 g) chopped toasted pecans or sliced almonds, or 1/4 cup (40 g) halved red grapes.
Notes:
- Lighter alternatives: Substitute half of the mayonnaise with Greek yogurt or light sour cream for a healthier, lower-calorie version.
- Ingredient substitutions: Use turkey breast instead of chicken for a seasonal twist, or swap sour cream with crème fraîche for a richer texture. For a wine alternative, consider adding a splash of white wine vinegar for tang.
- Storage instructions: Store in an airtight container in the fridge for up to 3 days. For best freshness, avoid leaving it at room temperature for extended periods.
- Reheating tips: While chicken salad is best served cold, if you prefer warming the chicken beforehand, gently heat it in the microwave and then mix it with the chilled dressing.
Quick Tips:
- For thicker dressing, add an extra tablespoon of sour cream or mayonnaise.
- For a crispier texture, mix in chilled diced cucumbers just before serving.
- Use freshly cooked chicken for optimal flavor, allowing it to cool completely before mixing with the dressing to avoid diluting the creaminess.
Side Dish Suggestions:
- Simple salad with vinaigrette to balance the richness.
- Buttery crackers or toast points for a satisfying crunch.
- Roasted vegetables like asparagus or bell peppers add a complementary savory note.
- A side of pasta salad or a light quinoa dish for heartier meal options.
Nutritional Benefits:
- Chicken provides a lean source of protein to keep you full and energized.
- Celery adds fiber, helping with digestion and offering a fresh, crunchy bite.
- Mayonnaise (in moderation) contributes healthy fats for energy and brain function.
- Paprika adds antioxidants, promoting better immune health.
Serving Suggestions:
- Serve on toasted brioche buns for an elegant presentation, perfect for lunch gatherings.
- Create elegant tea sandwiches using soft white or whole wheat bread, cutting the crusts for a dainty presentation.
- Portion size: About 1/2 to 3/4 cup per serving, ideal for sandwiches or served atop a bed of lettuce.
- Pair with sparkling water or a light white wine like Sauvignon Blanc for a refreshing meal.
Meal Prep Tips:
- Cook and chop the chicken up to 2 days in advance to streamline preparation.
- Chop vegetables like celery the day before and store them separately to retain crunch.
- Mix the dressing a day early and combine all ingredients on the day of serving to ensure the freshest flavors.
Customization Ideas:
- For a vegetarian version, swap the chicken with chickpeas or firm tofu for a plant-based alternative.
- Make it gluten-free by serving on gluten-free bread or lettuce wraps.
- Add extra flavor with dried cranberries or diced apples for a sweet twist.
- For a spicy kick, incorporate diced jalapeños or a dash of cayenne pepper into the dressing.
Frequently Asked Questions:
- Can I freeze this chicken salad?
- It’s best not to freeze due to the mayo-based dressing, which may separate when thawed. Store in the fridge for up to 3 days instead.
- Can I use rotisserie chicken?
- Yes! Rotisserie chicken is a great time-saver. Simply shred or chop the chicken and follow the same steps for the dressing.
- Can I make this ahead of time?
- Absolutely! Prepare the dressing and chicken separately up to 24 hours in advance and mix them before serving for optimal freshness.
- How do I adjust the seasoning if the salad tastes too bland?
- Add extra salt, pepper, or a squeeze of lemon juice to brighten the flavors without overpowering the other ingredients.
Recipe Success Tips:
- Cool the chicken completely before chopping to prevent the dressing from becoming runny.
- Taste the dressing as you prepare it, adjusting salt and seasonings to your preference.
- Use fresh celery and herbs to enhance the crunch and flavor of the salad.
- Chill the salad for at least an hour before serving to let the flavors meld perfectly.
- Dice the chicken finely for a smooth and cohesive texture throughout the salad.
