Southern Chicken Salad with Sweet Pickle Relish

Name: Southern Chicken Salad with Sweet Pickle Relish
Prep time: 36 min
Cook time: 38 min
Total time: 1 h 14 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1¾ lb (800 g) boneless, skinless chicken breasts, about 3 breasts; if very thick, halve horizontally so they cook evenly; 6 cups (1420 ml) cold water, for poaching the chicken, plus extra to cook the eggs; 1 tbsp (15 g) kosher salt, for the poaching water; 1 leaf (½ g) bay leaf, whole, dried; 6 peppercorns (0.4 g) whole black peppercorns; 4 eggs (200 g) large eggs, cold, straight from the fridge, in the shell; 2 cups (280 g) ice cubes, for the ice bath; 2 large stalks (120 g) celery stalks, strings peeled if tough, cut into ¼-inch (6 mm) dice (about ¾ cup); 2 tbsp (20 g) sweet onion, very finely minced (optional); ¾ cup (170 g) full-fat mayonnaise; ⅓ cup (85 g) sweet pickle relish, drained in a sieve and pressed to remove excess liquid; 1 tbsp (15 ml) sweet pickle juice from the relish jar, or the liquid drained from the relish; 1 tsp (5 g) yellow mustard; ½ tsp (1 g) freshly ground black pepper; fine salt, to taste, start with ¼ teaspoon (1.5 g); ¼ tsp (½ g) sweet paprika, for dusting the top (optional)

From the MyKitchenBank Kitchen

A classic Southern-style chicken salad built on gently poached chicken, chopped hard-boiled eggs, crunchy celery and a creamy mayonnaise dressing sweetened with pickle relish. Serve it chilled on soft white bread, buttery crackers or lettuce.

Prep: 36 min
Cook: 38 min
Wait: 1 hr 20 min
Total: 2 hr 34 min
Makes: About 5 cups (6 sandwich-sized servings)

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Ingredients

6 servings

For the chicken and eggs
1¾ lb (800 g) boneless, skinless chicken breasts, about 3 breasts; if very thick, halve horizontally so they cook evenly
6 cups (1420 ml) cold water, for poaching the chicken, plus extra to cook the eggs
1 tbsp (15 g) kosher salt, for the poaching water
1 leaf (0.5 g) bay leaf, whole, dried
6 peppercorns (0.4 g) whole black peppercorns
4 eggs (200 g) large eggs, cold, straight from the fridge, in the shell
2 cups (280 g) ice cubes, for the ice bath
For the salad
2 large stalks (120 g) celery stalks, strings peeled if tough, cut into ¼-inch (6 mm) dice (about ¾ cup)
2 tbsp (20 g) sweet onion, very finely minced (optional)
For the dressing
¾ cup (170 g) full-fat mayonnaise
⅓ cup (85 g) sweet pickle relish, drained in a sieve and pressed to remove excess liquid
1 tbsp (15 ml) sweet pickle juice from the relish jar, or the liquid drained from the relish
1 tsp (5 g) yellow mustard
½ tsp (1 g) freshly ground black pepper
fine salt, to taste, start with ¼ teaspoon (1.5 g)
To finish
¼ tsp (0.5 g) sweet paprika, for dusting the top (optional)

Equipment (8)

Large saucepan or 4-quart (3.8 L) pot with lid
Medium saucepan (2-quart / 1.9 L) with lid for the eggs
Instant-read thermometer
Chef's knife and cutting board
Large mixing bowl (3-quart / 2.8 L)
Small fine-mesh sieve
Slotted spoon
Measuring cups and spoons

Steps

Before you start

Plan on about 2½ hours start to finish. Most of that is cooling and chilling, and the salad tastes best after a full hour in the fridge.
Use a good full-fat mayonnaise such as Duke's or Hellmann's. Light mayo makes the dressing watery.
Drain the relish in a small sieve and press it with a spoon. Extra liquid will thin the salad.
Clear space in the fridge for a covered bowl and a bowl of ice for the eggs.

1
Heat the poaching water
- Put the chicken breasts in the large pot in a single layer.
- Add 5 cups (1.2 L) of the cold water, the kosher salt, bay leaf and peppercorns.
- The water should cover the chicken by about 1 inch (2.5 cm).
- Set the pot over high heat, uncovered, and bring it just to a full boil.
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Ready when: Large bubbles break steadily across the whole surface.
Tip: Starting the chicken in cold water heats it gradually, which keeps the meat more tender.
2
Poach the chicken
- As soon as the water boils, turn the heat to low and cover the pot.
- The water should barely shimmer, with only a few small bubbles.
- Poach for 15 to 18 minutes.
- Check the thickest part of a breast with an instant-read thermometer.
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Ready when: Thermometer reads 165°F (74°C) in the thickest part and the juices run clear.
Tip: A hard boil makes chicken tough and stringy. Keep the heat low enough that the water barely moves.
3
Cook the eggs
- While the chicken poaches, put the eggs in the medium saucepan and cover with cold water by 1 inch (2.5 cm).
- Bring to a boil over high heat.
- When it boils, turn off the heat, cover, and let the eggs sit for 11 minutes.
- Meanwhile, fill a large bowl with the ice and enough cold water to float the ice.
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Ready when: After 11 minutes off the heat, the yolks are fully set and pale yellow.
Tip: Set a timer. Eggs left longer get a gray-green ring around the yolk.
4
Chill the eggs, rest the chicken
- Lift the eggs with a slotted spoon into the ice bath and chill for 5 minutes.
- Move the cooked chicken to a cutting board, discard the poaching water, and let the chicken rest for 20 minutes until cool enough to handle.
- Cooling it first keeps the mayonnaise from turning oily.
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Ready when: Chicken is barely warm to the touch, and the eggs are cold.
Tip: For faster cooling, cut the chicken into large chunks and spread them out on a plate.
5
Prep the eggs and vegetables
- Peel the eggs under a thin stream of cold water, then chop them into ¼-inch (6 mm) pieces.
- Dice the celery into ¼-inch (6 mm) pieces and mince the onion, if using.
- Put the eggs, celery and onion in the large mixing bowl.
- Press the relish in a sieve with a spoon, saving the liquid.
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Ready when: Pieces are small and even, about the size of a pea or slightly larger.
Tip: Chop the eggs with a knife, not a fork. Mashed egg turns the salad pasty.
6
Cut the chicken
- Cut the cooled chicken into ½-inch (1.25 cm) cubes, or pull it into small shreds with two forks.
- Add it to the bowl with the eggs and celery.
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Ready when: Pieces are bite-sized, with no big chunks.
Tip: Pat the chicken dry with paper towels first so no water thins the dressing.
7
Make the dressing
- In a small bowl, stir the mayonnaise, drained relish, 1 tablespoon (15 ml) pickle juice, mustard, black pepper and ¼ teaspoon salt until smooth and evenly speckled.
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Ready when: Dressing is creamy and uniform, with no streaks of mustard.
Tip: Chilling mutes flavor, so keep the dressing a little more seasoned than you think it needs.
8
Fold it together
- Scrape the dressing over the chicken mixture.
- Fold gently with a spatula until everything is evenly coated, about 20 folds.
- Taste and add more salt, pepper or a splash of pickle juice if you like.
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Ready when: All pieces are glossy and lightly coated, and the salad holds together on a spoon.
Tip: Fold gently. Heavy stirring breaks up the egg and chicken.
9
Chill to blend
- Cover the bowl tightly and refrigerate for at least 1 hour, or up to 4 hours before serving.
- The flavors blend and the salad firms up.
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Ready when: Salad is cold throughout and slightly firmer.
10
Adjust and serve
- Stir the chilled salad and taste it.
- Add a small splash of pickle juice or mayonnaise if it seems dry, and a pinch of salt if it tastes flat.
- Spoon onto soft white bread, crackers or lettuce leaves, and dust lightly with paprika.
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Ready when: Salad is creamy, sweet-tangy and well seasoned.

Good to know

Tips

Do not skip cooling the chicken. Warm chicken melts the mayonnaise, so the salad turns greasy and loose.
Drain the relish well. Add the pickle juice by the teaspoon for sweetness and tang without making the salad watery.
Poaching in salted water seasons the chicken throughout, so the finished salad tastes less flat.
For a more classic texture, cut the chicken into cubes instead of shredding it. Cubes stay distinct and are easier to scoop.

Make ahead

Poach the chicken and boil the eggs up to 2 days ahead and refrigerate them separately in covered containers. Mix the full salad up to 1 day ahead. Stir again before serving.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Do not leave it at room temperature for more than 2 hours (1 hour if above 90°F / 32°C). Freezing is not recommended because the mayonnaise separates and the eggs turn rubbery. Serve cold. Do not reheat.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Gives richer, juicier salad. Poach 18 to 20 minutes to 175°F (80°C).
sweet pickle relish → finely chopped sweet gherkins. Use ⅓ cup (about 85 g), well drained, and chop them very fine.
full-fat mayonnaise → half mayonnaise and half full-fat Greek yogurt. Lighter and tangier. Add a pinch more salt.
sweet onion → thinly sliced green onion (scallion). Use 2 tablespoons (12 g) of the green parts for a milder flavor.