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- Hey, y'all, I'm Jeremy Deen here at Mama's Kitchen
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and it's finally happened.
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I've landed on the recipe
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that I don't need a piece of paper,
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I don't need Theresa to tell me anything that goes in it.
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I'm making chicken salad today.
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I've made more daggum chicken salad.
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You know, the chicken box was a little special place
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that I opened and we were open for a couple years
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before we retired our Savannah restaurant here
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and chicken salad is one of the most favorite things
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that we did for folks.
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I'm gonna make sure and get this bone outta here.
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I made it every single day and I used rotisserie chicken.
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and rotisserie chickens, y'all,
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you can find them so affordable
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and for like $5 you can find a rotisserie chicken
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and put together a fresh chicken salad
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at your house so easily.
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Y'all, try this recipe that I've been doing forever.
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So I've got my rotisserie chicken, I wanna make sure,
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now for me personally, I pick through the chicken
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and if there's nothing that I don't want to eat,
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I don't leave it in the pile.
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So I make sure that I get out everything
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that's not good chicken.
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You don't wanna chop this up to death.
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So what I normally do is chop it into large sections
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and then when I put it in my bowl,
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I break it up a little bit 'cause I don't need giant pieces,
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but I don't want it to be like a spread.
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that when people are eating your chicken salad,
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that they actually say,
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"Oh, look at that piece of chicken right there."
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So it's easy enough for you to do a mid chop
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and then break it up a little bit
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and then as we stir it, it's also gonna break up as well.
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Got some bigger pieces in here.
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Now the next thing I'm gonna add in here
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is kind of a surprise.
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People that aren't from the south are gonna be surprised.
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My friend from south Florida, Billy, he came up to Savannah.
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He was doing some work
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and I was sharing chicken salad with him
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and he was crazy about it.
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And the biggest surprise for him was boiled eggs.
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In the South a southern salad is gonna have a couple things.
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Protein, mayonnaise, and eggs.
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So I've got three boiled eggs going in here.
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I've already, I broke it up with my hands.
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Nothing too uniform about it.
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Celery gives it a little bit of flavor,
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but it also gives it some backbone.
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It's got some crunch.
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The texture is huge with chicken salad,
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so I always make sure and have fresh celery.
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Not too big, not too small.
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I'm probably, this might be a half a cup of celery
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that I'm going with in here.
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Rough chop, right on top.
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Here's what I really like to do.
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Save the inside of your celery,
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there's a lot of flavor in these leaves,
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but it's also so pretty.
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So I always add some chopped greenery from my celery
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Really pretty, more texture, more color,
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and it adds a little bit of flavor.
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Now into this, we're gonna use some mayonnaise.
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Maybe just enough left in here.
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I eyeballed all this stuff.
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We'll put together a recipe for y'all.
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Let's say you can never take away, but you can always add.
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So I'm gonna start with about a quarter of a cup.
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You know, every morning I made my chicken salad,
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it was over a year before I formulated the recipe.
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I was just terrible about doing it myself.
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This is just how I do it, y'all.
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get a fair representation in there.
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I've got some of mom's mixed up salt.
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Let's see, we'll do it this way.
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I'll put it in my hand.
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about a maybe teaspoon, maybe.
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I don't wanna over season it.
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And then a little bit of black pepper.
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Now this is where we're gonna find out
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about how close our mayonnaise guess got.
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If you do not want to use a a rotisserie chicken,
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if you just love to cook fresh chickens,
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you can boil your chickens at the house.
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And if you wanna season your stock up with some celery
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and onions, some garlic, you know,
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get your stock pot going really good with your water.
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Boil your chickens, and when you cook it through,
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you'll have your chicken
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and then you can save your stock for something later.
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But the rotisserie chicken, as busy as we are,
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I'm gonna go every time.
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Little bit more mayonnaise.
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You see how it's just, it's not really trial and error,
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it's just not measuring.
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Needed a little bit more.
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This is one of my wife's favorite things is chicken salad.
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She loves it and loves egg salad.
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So easy, so simple, so southern, and really good for you.
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If you're using a rotisserie or a bull chicken,
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this is not a ton of calories.
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If you want to use yogurt as your mix instead of mayonnaise
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or use the light mayonnaise, you could do that as well.
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You see, look at what we got here.
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That's a southern chicken salad, y'all.
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Super easy to put together, really delicious.
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Everybody's gonna be a big fan of it.
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Now what you do with it from here, it's up to you.
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I used to serve it on croissants at the restaurant.
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I would serve it in a scoop with some fruit
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and some vegetables and some pita chips.
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You can eat it in a wrap.
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I'm going to eat mine on white bread.
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All it needs is a little lettuce.
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I don't have a tomato laying around
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or I'd put it in there too.
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Healthy little scoop right there.
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You can make a really pretty lunch plate,
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if you're having some folks over,
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with just a scoop of chicken salad
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and you put the right garnishes around it.
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Really, really, really pretty.
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This isn't the best knife. I'm gonna use it anyway.
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Took me that long and I was talking to y'all
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the whole time I did it.
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Now, my favorite part about chicken salad is eating it.
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So what are y'all doing?
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Stop watching me. Go get a chicken.
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Thanks for tuning in, y'all.
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I'm Jamie Deen, this is good food.
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See y'all around the kitchen.
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Mm. Ooh, that was perfect.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
