Copycat Olivia's Old South Chicken Salad
Classic shredded chicken salad with chopped hard-boiled egg and sweet pickle relish, like Olivia's Old South at Chicken Salad Chick. The Southern potluck version.
Classic shredded chicken salad with chopped hard-boiled egg and sweet pickle relish, like Olivia's Old South at Chicken Salad Chick. The Southern potluck version.
Copycat Olivia's Old South Chicken Salad
Ingredients
Chicken
- 1 ½ lb (700 g) chicken tenderloins
- 4 cups low-sodium chicken stock, or enough to cover
Dressing
- ¾ cup mayonnaise
- 3 tablespoons very finely minced celery
- ⅓ cup sweet pickle relish
- 1 tablespoon sweet pickle juice
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Mix-ins
- 3 large eggs
Instructions
- Poach the chicken.
Lay the tenders in a single layer in a wide pot and pour in enough stock to cover them by about 1/2 inch. Bring to a gentle simmer over medium heat, then lower the heat so it barely bubbles. Cook for 15 to 20 minutes, until the thickest piece reads 165°F (74°C).
- Cook the eggs.
While the chicken poaches, put the eggs in a small pot, cover with cold water and bring to a boil. Cover, take off the heat and leave for 12 minutes. Move to ice water, then peel and chop.
- Cool.
Lift the chicken out of the stock and let it cool until it is just warm. Strain the stock and keep it for soup or rice.
- Mix the dressing.
Stir the mayonnaise, celery, relish, pickle juice, onion powder, salt and pepper together in a large bowl.
- Shred.
Shred the chicken finely with two forks, or with a stand mixer and the paddle on low for 20 to 30 seconds. Stop before it turns to paste.
- Combine.
Add the shredded chicken and the chopped eggs and fold gently until everything is coated.
- Chill.
Cover and refrigerate for at least 2 hours so the flavours come together. Taste and adjust the salt before serving.
Notes
Let the chicken cool first: Hot chicken melts the mayonnaise and makes the salad greasy. Wait until you can handle it comfortably.
Shred it fine: The restaurant's chicken salad is shredded very small, almost fluffy. A stand mixer paddle does this in seconds.
The base: This flavour starts from the Classic Carol and adds to it.
Fold the eggs in gently: Overmixing turns the yolks into the dressing. Some yolk blending in is fine and traditional.
Sweeter or tangier: Add more relish for sweetness, or a little more pickle juice for tang.
Serving: Pile it on a croissant or toasted bread, spoon it into lettuce cups, or serve it with crackers.
Storage: Keeps in an airtight container in the fridge for up to 3 days. It does not freeze well, as the mayonnaise separates.