Chicken salad as we know it is a relatively modern dish with roots in older European meat salads made from leftover cooked meats and simple dressings.
The American version took shape in 1863 at Town Meats, where leftover chicken was mixed with mayonnaise and seasonings. The dish quickly gained popularity and became a staple at gatherings and lunch menus.
Over time, recipes evolved with regional twists, adding ingredients such as grapes, nuts, pickles, and apples.
This is my mother-in-law’s favorite version of chicken salad. I make it for her at least twice per month, and she is always happy to see it in her weekly food supply. Other family members like my smooth chicken salad recipe. For that version, I carefully pulse my chicken and celery in a food processor and omit the craisins and pecans.
Maureen’s Favorite Chicken Salad
Ingredients
- 4 Cups Rotisserie Chicken, chopped
- 1 cup Duke’s Mayonnaise
- 2 TBS Spicy Brown Mustard
- ¾ cup celery, chopped
- ½ cup craisins
- ½ cup chopped pecans
- ½ cup sweet relish
- 1 tsp. Nature’s Seasoning
- ½ tsp dill weed
- ½ tsp salt
- ½ tsp pepper
Directions
Mix all ingredients and enjoy! Great recipe for meal prep. I use 16-oz deli containers for storage. I enjoy sharing chicken salad with my co-workers. They seem happy when I declare it Chicken Salad Day.
The recipe can be halved for a smaller crowd.
Search ingredients at FOOD CITY.
For more recipes, follow @aneisarolen on Instagram.
Dishing It Out is a place for Aneisa Rolen to share favorite recipes that require minimal preparation, limited culinary knowledge, yet provide maximum flavor, designed for the hesitant cook who loves good food but isn’t particularly a culinary enthusiast. The recipes provided will accompany the videos, making cooking accessible even to the most reluctant chefs.
Comments may be sent to dishingitoutktt@gmail.com and follow Aneisa on Instagram for more recipe ideas @ aneisarolen
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