This recipe for southern chicken salad features a tangy base with basil and craisins. Serve over spring salad, toast, or butter croissants. It tastes so fresh! It is always the first meal I crave in the spring-time!
I had never been a big chicken salad person in the past. In fact, I wanted to like it, but I just couldn’t…. all I could taste was mayonnaise and sugar. So I finally decided to play around, and I came up with some fresh ideas for a recipe for southern chicken salad! The first thing I began with was taking that mayonnaise taste down a notch – instead of straight up mayonnaise, this recipe has some Greek yogurt and Dijon mustard alongside mixed in. No relish here either – craisins to the rescue! They give it a fresh light taste and add visual interest and texture! For seasonings, I use salt, pepper, and basil. Of course, you will need some fresh cooked chicken breast too! Are you ready for the recipe?
(This makes a large batch – you can easily half, or quarter, this recipe to meet your quantity needs.)
- 8 cups fresh chicken breast, cooked, cooled, and chopped
- 1 cup mayonnaise
- 1 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 2 teaspoons dry basil
- 1 cup craisins
- salt and pepper to taste
Recipe for Southern Chicken Salad:
1: Cook your chicken breast – I like to cook in the crockpot because it keeps it from getting super dry. (I find that to make 8 chopped cups, it’s around 10 small or 5 large breasts.) After it is cooked through, remove and refrigerate until cold.
2: Chop your chicken breast into tiny cubes and place into a large mixing bowl.
3: Add mayonnaise, Greek yogurt, and Dijon mustard to the chopped chicken and mix thoroughly.
4: Add dry basil, salt, and pepper. Mix in.
5: Add in craisins and mix well; transfer to a serving bowl if desired.
6: Serve however you please! Remember to refrigerate promptly. Enjoy.
For all my food recipes, go here to the Homemaking section of my blog. Happy cooking and baking!