This old-fashioned recipe harkens back to our great-grandmother's day when a well-seasoned mix of chopped chicken and celery were bound together with homemade mayonnaise and a generous splash of fresh lemon juice. Boiled eggs and pickled relish were optional. Large hens, simmered until tender, yielded both white and dark meat for maximum flavor.
How to Make It
Step 1
Gently toss together first 9 ingredients in a bowl. Fold in 1/2 cup of the mayonnaise; cover and chill 2 hours.
Step 2
Stir in remaining 1/4 cup mayonnaise. Spoon chicken salad into a serving dish; sprinkle with paprika.
Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)
