Amarante
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 Mon, Jul 16 2018, 10:05 am
Mixing ingredients while chicken is still warm as cookbook author suggested indeed makes a difference. I had learned this for potato salad but had never thought to apply to chicken salad.
Addition of eggs makes a nice creamy consistency.
Source: Alexe van Beuren. “The B.T.C. Old-Fashioned Grocery Cookbook.” iBooks.
SERVES 6
Meat from 1 Boiled Chicken
8 hard-boiled eggs, grated
6 celery hearts, finely chopped (1 cup)
1 (8-ounce) jar Mt. Olive sweet pickle relish
2 tablespoons dill pickle relish
4 cups Hellmann’s mayonnaise
1 tablespoon balsamic vinegar
Juice of 1 lemon
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon freshly ground black pepper
Salt
While the chicken is still warm, put it in a large bowl and add the eggs, celery, sweet and dill relishes, mayonnaise, vinegar, lemon juice, granulated garlic, granulated onion, and pepper. Using your hands, mix thoroughly. Season with salt to taste.
You can serve it immediately, but it’s best if you refrigerate it overnight.
The salad will keep in an airtight container in the refrigerator for 5 days.
Note
The key to getting this right is to mix up the salad while the chicken is still warm, because it absorbs the flavors better. Work it with your hands, which helps break up the chicken properly and allows the seasonings to get into it. And, as with most salads, a stay in the refrigerator overnight helps, too.
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