Elsie Dowdy's Old-Fashioned Chicken Salad (Gluten-Free)---
"Great" Chicken Salad is highly subjective. Everyone thinks theirs is "the best," and this is no different. This is my Grandmother Dowdy's recipe, my Aunt Louise spent the day giving me lessons on how to make this old fashioned southern recipe. All chicken salad is different....chunky, with grapes, shredded...etc... This is MY favorite chicken salad recipe. Processing the chicken is the secret, this salad is ground up finely in a grinder (or a food processor), and it makes all the difference in the creamy texture, and it is by far the most delicious I have ever tasted. That being said, let's make some chicken salad!
- 3 lbs. boneless, skinless chicken breast
- 4 large eggs, boiled
- 1 (7 oz.) jar sliced pimento
- 1 (12 oz.) jar salad dill cubes
- celery salt to taste (we used about 2 tbsp)
- black pepper to taste
- 2 cups mayonnaise (Aunt Louis insists on Kraft)
- Do not add salt
- In a large pot half full of water, add chicken, bring to a full boil and cook for 10 minutes. Reduce the heat to medium and continue cooking until chicken is done (about 30 minutes), until there is no longer pink on the inside. Set aside to cool.
- Use meat grinder (or food processor) to finely crumble cooked chicken breast.
- Drain pimento and dill salad cubes, set aside.
- Finely cut up boiled egg, set aside.
- Add all ingredients to ground chicken and mix---Aunt Louise says to mix after each ingredient. Ground chicken takes a lot of mayonnaise, you do not want it to be dry.
Mix thoroughly, Aunt Louis says it is all about the consistency.
We have old-fashioned chicken salad!
Enjoy! Serve immediately and refrigerate leftovers.