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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Southern
Servings 6 servings
Calories 420 kcal

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.
Keyword Creamy Chicken Recipe, Easy Chicken Salad, Quick Lunch, Southern comfort food