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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Mam-Maw’s Chicken Salad


1 3-5 lb Chicken, dark meat, pulled (or 5 cups cubed chicken breast)
2 Carrots, peeled and quartered
1 Onion, peeled and quartered
3 stalks Celery
2/3 cup Sweet pickle relish, drained
1 1/4 cups Mayonnaise
1/2 tsp. White pepper
1 tsp. Salt
3 Eggs, boiled and chopped
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1 cup Celery, chopped fine


Fill a stockpot one-half full with cold water and add carrots, onion and celery. Bring to a boil and add chicken. Return to a slow boil and cook until chicken is cooked through. Remove chicken, let cool and chop or shred. Combine with remaining ingredients.  Yield: 1 1 /2 quarts

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