Honey Mustard Chicken Salad
A Sweet & Savory Twist To A Southern Classic.
Ah, chicken salad. The holy grail of every Southern grandma’s summertime recipes. She’ll have it on your bridal luncheon menu, she’ll bring it to her monthly game of bridge, she’ll make it for a family who’s recently lost a loved one- and if you tell her you’re stopping by for a visit she’ll have some ready for you and insist you eat even though you’ve already had lunch. ‘Jus go’on ahead an getchu some.’
Every Southern woman has their own recipes, probably even a few to whip out depending on the occasion. You like sweet or savory? She’s got one for whatever kind you’re craving. It’s almost a right of passage in the South when a woman has mastered her chicken salad recipe and the crowd raves. She has arrived. If the compliment comes from a good ole Southern grandma it’s damn near like winning a Pulitzer prize.
I’ve made a lot of chicken salad in my short 35 years of living. This recipe is my Pulitzer. It’s slightly sweet, savory, and a little tangy. When I’m a grandma one day (Lord willin’) this will be my bridal luncheon staple, sympathy dish, lady’s luncheon, Jus go’on an getchu some chicken salad recipe.
What You’ll Need:
Two Chicken Breasts
Fresh Thyme Leaves
1 TBS of Better Then Boullion Roasted Chicken
Dukes Mayonnaise (to taste/ consistency liking) IT HAS TO BE DUKES.
2 TBS Sour Cream
Stone Ground Dijon Honey Mustard (to taste)
Local Honey (to taste)
1/2 Cup Shredded Parmesan Cheese
3/4 Cup Roasted Pecans (Chopped)
1/2 Cup Dried Cranberries
Smoked Paprika (a few dashes)
Sea Salt (to taste)
How To:
Fill a large pot with water and bring to a boil. Once boiling, add two long stems of fresh thyme leaves, bouillion, and chicken breast. Boil until the center heat of your chicken reaches 165 F.
While your chicken is boiling roast your pecans in the oven on a baking sheet at 350 for about 10-12 minutes. DO NOT put oil on your pecans. Leave them dry. Some recipes will tell you to oil them, but the best flavor will come from dried plain ole pecans on a baking sheet.
Take chicken out of the water and let cool on a plate. Once cool enough to handle, shred chicken to your desired consistency.
Add your roasted pecans, dried cranberries and Parmesan cheese to the chicken. Then sour cream.
Here’s where the recipe goes a little rouge. People are picky about the wetness/ dryness ratio of their chicken salad. I like mine a little more on the wet side (but not too much). So, proceed with caution on these next measurements if you like a dryer chicken salad.
I start with about a half cup of Dukes mayo. Add it to your chicken along with about 2 table spoons of stone ground honey dijon mustard, and about a teaspoon of local honey. Sprinkle in a few dashes of smoked paprika. Now, give it a good mix.
Add in your sea salt and give it a taste. If you want it sweeter add a little more honey, if you want it more tangy add in more mustard. Your measurements for the mustard and honey will vary greatly on the brand of honey dijon you use. (I use Publix brand and it’s not very sweet)
Once you’ve got the combination of salt/ honey/ mustard to your liking you can add in more Duke’s mayo if needed for your desired consistency.
How to Serve Chicken Salad:
Chicken salad is so versatile. You can serve it as a snack or a main dish depending on how it’s prepared. Here are my favorite ways to serve chicken salad.
Serve as a dip with wheat crackers, bagel chips, or chrostins
Place on Croissant for the perfect brunch main
Serve as a toasted sandwich on sourdough bread with a slice of Swiss cheese. Butter a pan and toast the sandwich on both sides.
Cut some Romaine lettuce and a scoop to the top for a chicken salad
