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Epicurious

Jamie’s Chicken Salad

This is my son Jamie’s recipe. It’s the best! For a little variation, try adding walnuts and canned mandarin oranges or grapes for a Hawaiian taste.

Recipe information

  • Yield

    serves 6 to 8

Ingredients

One 2 1/2- to 3-pound chicken
Salt and pepper to taste
1 onion, quartered
2 ribs plus 1 cup chopped celery
4 hard-boiled eggs, chopped
2 teaspoons Jane’s Krazy Mixed-Up Salt
1/2 cup mayonnaise
1 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
2 to 3 tablespoons chicken stock

Preparation

  1. Put the chicken in a large stockpot along with salt, pepper, onion, and celery stalks. Boil chicken until well done. Reserve stock. Remove chicken from pot. Cool; remove skin and bones. Dice the chicken and combine it with chopped celery and eggs in a large bowl. Add remaining ingredients and mix well.

Paula Deen's Kitchen Classics
TagsSaladChickenPoultryCeleryVegetableMainBrunchDinnerDairy FreeGluten FreeNut FreeCookbooks
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