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Pittsburgh Chicken Salad Recipe

Pittsburgh Chicken Salad Recipe
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★★★★★

4.9 from 28 reviews

Pittsburgh Chicken Salad is a flavorful and creamy chicken salad made with smoked paprika-seasoned chicken, a tangy and sweet dressing featuring mayonnaise, pickle relish, and Dijon mustard, and optional mix-ins like blue cheese, dried cranberries, and nuts. Served best chilled on croissants, bread, or crackers, this recipe offers a delightful blend of textures and flavors perfect for a hearty lunch or snack.

Ingredients

Scale

For the Chicken

  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

For the Dressing

  • 1 cup mayonnaise (Duke’s recommended)
  • 1/4 cup sweet pickle relish
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)

Optional Mix-ins

  • 1/4 cup crumbled blue cheese
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts or pecans

To Serve

  • Lettuce leaves
  • Croissants or bread
  • Crackers
  • Tomato slices (optional)
  • Avocado slices (optional)

Instructions

  1. Prepare the Chicken Breasts: Pat the chicken breasts dry with paper towels to ensure the seasoning adheres well and helps to cook evenly.
  2. Season the Chicken: In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture all over the chicken breasts thoroughly for an even flavor.
  3. Cook the Chicken (Choose one method): You can pan-sear, bake, or poach the chicken. For pan-searing, heat a skillet over medium-high heat and cook the chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). If baking, preheat oven to 375°F (190°C) and bake for 20-25 minutes until cooked through. For poaching, place chicken in a pot, cover with water or broth, bring to simmer, then lower heat and simmer 15-20 minutes until fully cooked.
  4. Rest the Chicken: Remove the cooked chicken from heat and let it rest for at least 10 minutes to allow juices to redistribute, ensuring moistness.
  5. Shred or Dice: Using two forks, shred the chicken into bite-sized pieces or dice it into small cubes, depending on your preference.
  6. Combine Wet Ingredients: In a large bowl, whisk together mayonnaise, sweet pickle relish, finely chopped celery and red onion, Dijon mustard, apple cider vinegar, and honey until smooth and well mixed.
  7. Add Seasonings: Stir in celery seed, black pepper, and salt. Taste the dressing and adjust seasoning to your liking for perfect balance.
  8. Incorporate Optional Ingredients: Gently fold in the crumbled blue cheese, dried cranberries, and chopped nuts if you want extra texture and flavor complexity.
  9. Combine Chicken and Dressing: Add the shredded or diced chicken into the bowl with the dressing. Toss gently until all chicken pieces are evenly coated with the creamy mixture.
  10. Chill: Cover the bowl and refrigerate for at least 30 minutes to let flavors meld and the salad chill nicely, preferably for 1-2 hours.
  11. Taste and Adjust: Before serving, give the salad a final taste and adjust the seasonings or add more relish or mustard if desired.
  12. Serve: Serve the Pittsburgh Chicken Salad on croissants, bread, lettuce leaves for wraps, or with crackers. Optionally, add slices of tomato or avocado for extra freshness and color.

Notes

  • Use Duke’s mayonnaise if possible for authentic flavor.
  • Cooking chicken to an internal temperature of 165°F (74°C) is essential to ensure food safety.
  • Letting the chicken rest after cooking helps keep it juicy.
  • The salad can be made a day ahead for convenience and better flavor melding.
  • Customize optional mix-ins like nuts and dried fruit based on preference or dietary restrictions.
  • Serve chilled for the best taste and texture.
  • Leftovers store well covered in the refrigerator for up to 3 days.

Nutrition

Keywords: chicken salad, Pittsburgh chicken salad, smoked paprika chicken, creamy chicken salad, blue cheese chicken salad, picnic recipes, chicken salad with nuts, quick chicken salad

Find it online: https://tastewithamy.com/pittsburgh-chicken-salad-recipe/