Oh my goodness, y’all—if you haven’t tried Kardea Brown’s Chicken Salad yet, you’re in for a treat! This Southern-inspired dish is my go-to when I need something quick, flavorful, and downright comforting. Kardea’s recipes always bring that homey, made-with-love vibe, and this chicken salad is no exception. It’s packed with bright lemon, a touch of Dijon, and just the right crunch from celery and red onion. Best part? You can whip it up in minutes, especially if you’ve got leftover rotisserie chicken hanging around. Trust me, once you try it, you’ll be making it on repeat!
Why You’ll Love Kardea Brown’s Chicken Salad
Listen, this isn’t just any chicken salad—it’s the kind of recipe that becomes your secret weapon in the kitchen. Here’s why:
- Quick as can be: 10 minutes of prep and you’re done (perfect for when hunger strikes NOW).
- Flavor that pops: That tangy lemon-Dijon combo? Absolute magic with the creamy mayo.
- Versatile superstar: Pile it on bread, scoop it with crackers, or go low-carb with lettuce wraps.
- Meal prep dream: Tastes even better the next day as flavors mingle in the fridge.
Honestly? I make a double batch every Sunday—it disappears faster than cookies at a bake sale!
Ingredients for Kardea Brown’s Chicken Salad
Gather these simple ingredients—measuring is key here, folks! Kardea’s recipe gets its perfect balance from just the right amounts of each:
- 2 cups cooked chicken, shredded (rotisserie works wonders!)
- 1/2 cup mayonnaise (Duke’s or your favorite brand)
- 1/4 cup celery, finely chopped (about 1 stalk)
- 1/4 cup red onion, finely chopped (soak in ice water for 5 mins if you want milder bite)
- 1 tablespoon fresh lemon juice (please, no bottled stuff!)
- 1 teaspoon Dijon mustard (that tangy kick is everything)
- 1/2 teaspoon salt (I use sea salt)
- 1/4 teaspoon black pepper (freshly cracked if you’ve got it)
- 1/4 teaspoon garlic powder (trust me, it makes a difference)
See? Nothing fussy—just good, honest ingredients that let the flavors shine.
How to Make Kardea Brown’s Chicken Salad
Okay, let’s get mixing! This chicken salad comes together so easily, you’ll wonder why you ever bought the store-bought stuff. Just follow these simple steps – I promise it’s foolproof.
Step 1: Combine the Base Ingredients
Grab your biggest mixing bowl – I use my trusty 3-quart one because you want plenty of room to stir. Toss in your shredded chicken first (make sure it’s cooled if you just cooked it). Then add that glorious mayo – the full 1/2 cup if you like it creamy like I do. Toss in your finely chopped celery and red onion (pro tip: pat the onion dry if you soaked it). Now, here’s the key – mix gently but thoroughly with a big spoon until every bit of chicken gets coated in that mayo goodness.
Step 2: Add the Seasonings
This is where the magic happens! Squeeze in that fresh lemon juice (watch for seeds!), plop in your Dijon, and sprinkle all the spices right on top. I like to mix the dry seasonings together in my palm first so they distribute evenly. Now, stir everything again – really get in there and fold the mixture over itself until you don’t see any dry spots. Taste a little bit (chef’s privilege!) and adjust salt or pepper if needed.
Step 3: Chill Before Serving
I know it’s tempting to dig right in, but resist! Cover that bowl with plastic wrap and let it chill for at least 30 minutes in the fridge. This waiting game is crucial – it lets all those flavors get to know each other and mingle. The mayo soaks into the chicken, the lemon brightens up, and the onions mellow out. Trust me, it’s worth the wait! While you’re waiting, why not toast some bread or wash some lettuce leaves for serving?
Tips for the Best Kardea Brown’s Chicken Salad
Want to take this chicken salad from great to unforgettable? Here are my tried-and-true tricks:
- Rotisserie chicken is your friend: Saves time and adds delicious flavor – just remove the skin first!
- Mayo matters: Start with 1/2 cup, then add more by the tablespoon until it’s your perfect creaminess.
- Texture boosters: Try adding 1/4 cup chopped pecans or walnuts for crunch, or halved grapes for sweet bursts.
- Herb it up: A tablespoon of fresh chopped parsley or dill brightens the whole dish.
The beauty of this recipe? It’s endlessly adaptable to your taste!
Serving Suggestions for Kardea Brown’s Chicken Salad
Oh honey, this chicken salad is like your favorite little black dress – it works for any occasion! My go-to? Buttery croissants that practically melt around the creamy filling. Need something lighter? Crisp lettuce cups or cucumber slices are perfect. And don’t even get me started on how divine it is with saltine crackers at a picnic – those little crunchies soak up all the flavor!
Storage & Reheating Instructions
Here’s the beautiful thing about Kardea Brown’s Chicken Salad – it actually gets better as it sits! Store it in an airtight container in the fridge, and it’ll stay fresh and delicious for up to 3 days (though mine never lasts that long). No reheating needed – just grab a spoon and enjoy it cold straight from the fridge. The flavors just keep getting friendlier with time!
Nutritional Information for Kardea Brown’s Chicken Salad
Now, let’s talk nutrition – but keep in mind, your exact numbers may vary based on the brands and amounts you use. This chicken salad packs protein from the chicken, healthy fats from mayo, and just a hint of carbs from those crunchy veggies. It’s naturally low in sugar too! Remember, nutrition is all about balance – and this recipe fits right into that delicious middle ground between indulgence and nourishment.
Frequently Asked Questions
I get asked about Kardea Brown’s Chicken Salad all the time—here are the questions that come up most often in my kitchen (and my honest answers!):
Can I use Greek yogurt instead of mayo?
Absolutely! Swap half the mayo for plain Greek yogurt if you want it lighter. The tang works beautifully with the other flavors—just know the texture will be slightly less creamy.
How long does this chicken salad last in the fridge?
It keeps beautifully for 3 days in an airtight container. After that, the onions start to overpower everything—so eat up (like that’s ever a problem)!
Can I freeze this?
I wouldn’t—mayo-based salads tend to separate when thawed. But honestly? It disappears too fast to even think about freezing!
What if I don’t have Dijon mustard?
Regular yellow mustard works in a pinch, but you’ll miss that sophisticated tang. Try adding a teaspoon of pickle juice if you’re desperate for that zing!
Share Your Experience
Did you make Kardea Brown’s Chicken Salad? I wanna hear all about it! Drop a comment below with your tweaks – did you add grapes? Swap the mayo? This recipe’s all about making it your own, so share the love!
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Kardea Brown’s Chicken Salad: A 10-Minute Southern Delight
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A delicious and easy-to-make chicken salad recipe by Kardea Brown.
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup mayonnaise
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- In a large bowl, combine shredded chicken, mayonnaise, celery, and red onion.
- Add lemon juice, Dijon mustard, salt, black pepper, and garlic powder.
- Mix well until all ingredients are evenly coated.
- Refrigerate for at least 30 minutes before serving.
- Serve on bread, crackers, or lettuce wraps.
Notes
- Use leftover rotisserie chicken for convenience.
- Adjust mayonnaise quantity for preferred creaminess.
- Add chopped nuts or grapes for extra texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Kardea Brown, Chicken Salad, Easy Recipe, Southern Cooking
