Pimento cheese chicken salad is just that-pimento cheese chicken salad. It’s so simple that I feel just a little bit guilty even sharing it here because it’s.so.flippin’.easy. But I’d never even thought of putting those two things together so I thought some of you may not have either….
When I think of ladies who lunch, I think of two very specific foods: chicken salad and pimento cheese. Okay, maybe cucumber sandwiches too….but those are more live hors d’oeuvres and chicken salad and pimento cheese are the main dish.
Chicken salad and pimento cheese are two pretty classic Southern foods. And I am pretty obsessed with both of them. Funny thing, I used to hate both of these things. Or, well, I had never eaten them and was convinced that I hated them because some reason. In college I started eating chicken salad (and I am not sure why I haven’t shared my favorite recipe here) and then I started eating pimento cheese when it was served on Friday sandwich day at the school where I worked. I never, ever thought, though, of combining the two.
Enter Cook’s Country. Man, I do love those Cook’s Country people. I buy as many of their books as possible because those people do a classic regional recipe right. As I was flipping through a copy of The Cook’s Country Cookbook, I noticed an assortment of chicken salad recipes…including one for pimento cheese chicken salad. PIMENTO CHEESE CHICKEN SALAD????? That was my reaction. Like whoa. I’d never thought of that!
So when I made a sandwich that included some poached chicken and some pimento cheese and had a bunch left over, I shredded up the chicken and threw it into the pimento cheese. Voilà. Pimento cheese chicken salad…perfect for your lunchbox.
This post contains an affiliate link for The Cook’s Country Cookbook because it’s so full of amazing recipes!
Yield: About 3 cups
10 minPrep Time:
15 minCook Time:
Save Recipe
Ingredients
- 1 red pepper, halved and seeded
- 8 ounces cheddar cheese, shredded
- 4 ounces cream cheese, at room temperature
- 2-4 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 2 cups shredded cooked chicken
Instructions
- Place a rack at the highest setting in the oven. Place the pepper halves on a baking sheet and place them directly under the broiler. Broil until the skin has blackened. Place the pepper in a bowl and cover with plastic wrap. Allow to sit for fifteen minutes. Remove from the bowl and rub off the blackened skin.
- Place the cheddar cheese, cream cheese, Worcestershire sauce, and cayenne in a bowl. Dice the roasted pepper and place it into the bowl as well. Add two tablespoons of the mayonnaise and stir to combine. If you would like for it to have a looser texture, add the remaining two tablespoons of mayonnaise.
- Stir the chicken into the pimento cheese. Serve immediately or store in the refrigerator until ready to serve.
Notes
If you don't feel up to making your own pimento cheese, feel free to use a large container of good store-bought pimento cheese instead!
Click here to print the recipe for pimento cheese chicken salad!
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