A Southern Grace: southern sacrilege

May 8, 2015

southern sacrilege

Yum

Confession: I don't really like fried chicken!


In making that bold statement, I think I might be risking my right to proclaim myself a Southerner.

It's true, though, and I can deny it no longer. The stuff is messy, there's usually not much meat to eat, and there are sharp little bones involved. I'd much rather just eat a baked, grilled, or even poached piece of chicken, please and thank you very much. I'm comfortable saying this to you because I've recently tasted what has been lauded as some of the best fried chicken in North Carolina, and I simply wasn't impressed. My boyfriend and I even had some left from our meal, and at his request, I set out to make some chicken salad with the remains*.

*As I mentioned, this fried chicken just wasn't very meaty when all the bones were removed, so I had to supplement with some poached chicken breast. You do what you gotta do.


Since this was intended to be for my honey's lunches during the week, I made it to suit his tastes. He prefers to have fewer ingredients involved rather than a huge mixture of add-ins muddying up the flavor and texture sensations. It took some convincing, but he ultimately allowed me to add some herbs and nuts. The recipe below is what I made for him, though feel free to add more or different herbs, green onions, bacon bits, dried cranberries, or anything else you think sounds delicious.

Bonus: Since I used day-old fried chicken to make this chicken salad, I can honestly say that it was the best fried chicken I ever ate. Don't take away my Southerner Card just yet.

Straightforward, Simple, and Spectacular Chicken Salad
Makes 3-4 servings
Ingredients:
  • 2 cups shredded chicken, whether poached, fried, baked, or grilled
  • 2 stalks celery, chopped
  • 2 cups grapes, halved
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt or sour cream
  • 1/4-1/2 cup milk
  • 1 tablespoon granulated or brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried dill or tarragon (I like dill, my arguably better half likes tarragon)
  • Salt and freshly ground black pepper, to taste
Directions:
Place your shredded chicken, chopped celery, halved grapes, and toasted almonds in a mixing bowl.
In another bowl, mix mayonnaise, sour cream, 1/4 cup milk (you can always add more later but you can't take it out), sugar, lemon juice, dill, salt, and pepper.
Taste the dressing and adjust seasonings and consistency accordingly, adding hot sauce if you feel so inclined.
Pour the dressing over the chicken mixture and stir gently until everything is thoroughly mixed.
Allow the salad to chill for several hours before serving.

18 comments:

Rosa's Yummy Yums said...

It sounds and looks delicious! A wonderful salad.

Cheers,

Rosa

Alicia Foodycat said...

I'll have *all* the fried chicken! But I do like a chicken and grape or turkey and grape salad.

Pam said...

I never eat fried chicken but I do think it's taste.

The salad looks mighty tasty too... YUM!

Patricia Bacon said...

Definitely a "keeper" for summer entertaining.... even if it's just hubby and me!

Angie Schneider said...

I do like fried chicken though I don't make it very often..the salad looks delightful and great for a light weekday lunch.

Choc Chip Uru @ Go Bake Yourself said...

What a tasty salad, it looks so good!

Cheers
Choc Chip Uru

Lisa-Marie said...

I am also not that fond of fried chicken, which is sacrilege in Scotland, land of fried foods. You salad sounds delicious though!

Joanne said...

Well you know I don't like fried chicken...but I'm going to have to fry something else and then try to turn it into a salad the next day!

Carolyn Jung said...

I never tire of chicken salad -- whether it's a scoop atop a green salad or spread between some crusty bread. It's always a winner.

Cali @ Cali's Cuisine said...

Oh, my! That is some confession, Grace. I think you have redeemed yourself with this recipe!

I Wilkerson said...

I love fried chicken, but I don't eat it since it's pretty unhealthy! But would love to do your chicken salad with leftovers from my roast chicken!

Big Rigs 'n Lil' Cookies said...

It sounds delicious! I am curious what has the reputation of being the best in NC, so I can add that to our foodie line up the next time through!

Katerina said...

What a beautiful salad! I love chicken in any way except boiled which is pretty blunt for my taste!

Marcela said...

It looks wonderful! I'd die to give it a try! Thanks for sharing!

Juliana said...

Delicious chicken salad Grace...and I love, love the idea of grapes in it...
Have a great week :)

Lorraine @ Not Quite Nigella said...

I feel the same way when people talk about Vegemite. I just don't love it but to say it is very unAustralian! However I do love fried chicken so what does that make me? I have a weakness for chicken sandwiches and salads so this would be right up my alley. BTW send all fried chicken my way ;)

Marjie said...

Just tell people you're protecting yourself against future heart disease by not indulging in fried chicken. They will nod and smile, and your Southern-ness will not be in jeopardy!

And then make yourself another chicken salad. It looks wonderful.

Natalie @ Obsessive Cooking Disorder said...

Coming from a fellow Southerner - *gasp* you're not a Southener. JK, lol.

I can only eat some much fried chicken before my heart aches from all the grease. A salad is def better for the cholesterol - take it from an almost MD ;)

Thanks for the recipe