Dixie Chick Chicken Salad
A classic Southern-style chicken salad made with finely shredded chicken, mayonnaise, and crisp bits of celery and onion.
Ingredients
- 1 pound boneless skinless chicken breasts, cooked and cooled, 450 g
- 2/3 cup mayonnaise 150 g
- 2 tablespoons finely minced celery 20 g
- 2 tablespoons finely minced yellow onion 20 g
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
- Shred the cooked and cooled chicken. For the finest texture, place chicken in the bowl of a stand mixer with the paddle attachment and mix on low for 30-60 seconds. You can also shred it very finely with two forks.
- Mince the celery and yellow onion into very small pieces so they blend smoothly into the salad.
- In a medium bowl, combine the shredded chicken, minced celery, and minced onion.
- Add the mayonnaise, onion powder, salt, and pepper to the bowl.
- Stir all ingredients together until the chicken is evenly coated and everything is well combined.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
- Taste and adjust seasoning with more salt and pepper if needed before serving.
Notes
The key to this salad is the very fine shred of the chicken. A stand mixer makes this fast, but thorough shredding with forks also works well.
This style of salad is traditionally made with a Southern mayonnaise like Duke's, which has no added sugar.
If cooking your own chicken, ensure it reaches a safe internal temperature of 165°F (74°C). You can also use leftover rotisserie chicken.