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Southern Chicken Salad

Southern Chicken Salad

LYN A. RAASCH

LYN A. RAASCH

Buttermilk lends the dressing a distinctive flavor, and grapes and cashews lend it richness. I have found that it works best if I add the dressing all at once, but if there is any left over, pass it around to people separately.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. TO MAKE DRESSING: Whisk the mayonnaise, green onions, buttermilk, dill and ground black pepper in a small bowl to blend (can be made 1 day ahead). Cover and chill.
  2. TO MAKE SALAD: Arrange the chicken in a heavy, medium size skillet. Add the wine, dill and ground black pepper. Season with salt. If necessary, add water to cover the chicken. Simmer over medium low heat until chicken is just cooked through, turning once (about 11 minutes). Transfer chicken to a plate and let cool.
  3. Cut chicken into 1/2 inch pieces. Place in a large bowl. Add the grapes and the celery and mix in the dressing to thoroughly coat the mixture. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes to develop the flavors. (Can be prepared up to 3 hours ahead).
  4. Arrange the lettuce leaves on plates, mound on the salad and sprinkle with nuts. Garnish with fresh dill and serve.
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Reviews

CORINNE G
16

CORINNE G

1/10/2004

The chicken is beautifully tender, the overall taste is dill (I could not taste the buttermilk). I found it a little too "mayonnaisey", next time I will use half mayonnaise and half sour cream. My husband loved it.

JSDOUCET
14

JSDOUCET

12/3/2003

Yumm! Similar to a Southern Living recipe that I lost. I used pecans instead of cashews for a real southern touch!

Mary K.
11

Mary K.

1/13/2004

I did as another rater suggested and used half of the mayonnaise called for and used sour cream to substitute for the other half of the mayonnaise. The result was a rich, but lighter taste. Great served on a croissant!!

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