Beryl’s Chicken Salad

Making fresh homemade chicken salad is really easy and it sure tastes great, and in our opinion Beryl’s Chicken Salad is the best.

Summertime is so HOT in Baton Rouge, Louisiana that eating a hot meal sometimes is just not desirable. You want ice tea or lemonade and a cool sandwich.

I’ve been making this Chicken Salad recipe for probably 20 years, but never wrote it down.

So the other day when I was about to make some, Mike grabbed his iPhone and went to videoing.

It’s kind of choppy, ’cause Mike said to keep it down to three minutes or less so y’all could watch it real fast.

Chicken Salad comes in so many forms where folks add in different options such as: pecans, apple, grapes, cranberries, you name it…

I think the “secret” to its awesome flavor is using grilled chicken or roasted chicken.

What we often do is buy a roasted chicken breast at the grocery store deli.

Traditionally, chicken salad is made with boiled chicken. Yuck!

We prefer just a few simple ingredients and enjoy it on soft roll or crackers.

Now there’s even a restaurant in Baton Rouge that serves all kinds of chicken salad.

Prep: 10 minutes
Cooking Time: 10 minutes

Beryl’s Chicken Salad Ingredients

1 roasted or grilled chicken breast cut up
4 hard-boiled eggs
3/4 cup of chopped celery
1/2 cup mayonnaise
1/4 cup mustard
3 tablespoons pickle relish (sweet or dill)
dash salt and black pepper (or Tony’s)

How to Make Beryl’s Chicken Salad

Place chicken in a food processor and pulse several times until finely cut.

Remove to a large mixing bowl.

Place celery in food processor and pulse 3-4 times. You don’t want the celery to lose the crunch for the salad.

Place celery in the large mixing bowl.

Put the eggs in food processor and pulse about 5 times.

Remove to the large mixing bowl.

Add in mayonnaise, mustard, pickle relish, and salt and black pepper.

Mix well and adjust any of the ingredients to your taste.

A little more mayo or a little more mustard may be needed to suit your taste.

There you have it.

This recipe turned our very good. We didn’t add anything else.

Serve with any sort of bread, crackers, celery sticks or perhaps loaded straight into a avocado, stuffed tomato or bibb lettuce for lettuce wraps.

Note: If you do not have a food processor, no worries. You can chop chicken, eggs, and celery with a knife.

Some people put the chicken in a KitchenAid mixer to shred the chicken.

I like best using a food processor so that ingredients turn into a dip consistency.

Enjoy.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

You can find all of our recipes on our website, at:
https://www.cajuncookingtv.com/

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You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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