Chicken Salad

Southerners can an opinionated bunch; when we choose one camp to sit in, we don’t usually want to move. Ever. Whether it’s pledging allegiance to one college football team over another, or swearing to drink either whiskey or bourbon till the end of time, Southerners have particularly strong loyalties when it comes to all things…southern. Chicken salad is no exception. This recipe is likely a far cry from your grandma’s blue-ribbon-winner, but we appreciate both its subtle heat and tangy overtone, giving a twist to this classic dish.

Martin’s Alabama White Bar-B-Que Sauce brings our signature spiciness to the party, while a touch of mayonnaise helps to bind everything together and add even more tang—because no southern chicken salad is a real southern chicken salad without mayonnaise. We threw in some bread-n-butter pickles for both acid and sweetness, and pecan pieces bring even more crunch and southern flare.

This salad makes the perfect caboose to any backyard barbecue, as it combines leftovers into one coherent—and ridiculously good—new dish. At Martin’s we’re all about utilizing the whole animal and the whole ingredient, so why not make use of your leftovers the same way? Sure, we know that a Tennessee fan wouldn’t wake up one morning and decide to Roll Tide all the sudden; similarly, it might be tough to transition from your current chicken salad situation to this new one. But we know you’ll be smiling, tappin’ your toe, and singin’ “Song of the South” when you do.

Ingredients

3 cups chopped or shredded cooked chicken
1 cup diced celery
½ cup diced red onion
½ cup diced sweet pickled
½ cup chopped pecans
½ cup Alabama White Sauce
¼ cup mayonnaise

In a large bowl, combine all ingredients.

Serve as a sandwich, over greens, or by itself!

Serves 6

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