What’s better than a classic chicken salad? A chicken salad with a lil’ Southern flavor. With crunchy red onions, celery, red bell peppers, and a sprinkling of scallions all pulled together with some Mississippi Comeback Sauce! Baybeee! This is exactly what you need to bring a little pizazz to your chicken salad.
- 4 split chicken breasts (2 whole breasts split in two) , bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 green onions, sliced thin
- 1/4 cup parsley, finely chopped
- 1 cup mayonnaise
- 3–4 tablespoons sriracha (use more or less depending on the heat level you want)
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 tablespoon yellow or white onion, grated (or 1 teaspoon of onion powder)
- 1 clove of garlic, pressed (or 1 teaspoon of garlic powder)
- 2 teaspoons Louisiana-style hot sauce
- 2 teaspoons creole or spicy brown mustard (can also substitute dijon)
- 2 teaspoons Worcestershire
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a baking sheet, and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through (internal temperature should be 165 degrees F). Time may need to be adjusted depending on the size of the breasts. Set aside until cool.
- When the chicken is cool, remove meat from the bones and remove the skin. Discard skin and bones or save to use for stock. Cut the chicken into a 3/4-inch dice.
- While the chicken is cooling, make your Comeback Sauce.
- Add all ingredients for Comeback Sauce into a medium sized bowl. Whisk together until combined. Chill until ready to use.
- Add chicken, red onion, bell pepper, celery stalks, green onions, parsley, and Comeback sauce to a bowl and combine. Add salt and pepper to taste.
- Prep Time: 15
- Cook Time: 40
- Category: Salad
- Cuisine: American