My Old-Fashioned Southern Chicken Salad is a classic, comforting dish that’s all about simple, hearty ingredients mixed just right. It’s the kind of salad your grandma might’ve served at a Sunday lunch or packed in a picnic basket with my super popular Peach sweet tea. It’s creamy, tangy, a little sweet, and totally nostalgic.
If there’s one dish that instantly takes me back to summers in the South, it’s Old-Fashioned Southern Chicken Salad. It’s the kind of recipe that doesn’t need fuss or fancy ingredients—just good, honest food made the way grandma used to. Tender, shredded chicken is folded into creamy mayonnaise, with the perfect crunch from chopped celery.
Whether it’s tucked between two slices of soft white bread, piled high on buttery crackers, or served over a bed of crisp lettuce, this chicken salad is comfort in every bite. It’s simple, nostalgic, and made for sharing—just like all the best Southern recipes. So grab a sweet tea, pull up a chair, and let’s bring a little tradition back to the table.
Why You’ll Love This Recipe!
- Nostalgic Comfort– It tastes like home. For many, it brings back memories of family gatherings, church potlucks, or afternoons in grandma’s kitchen. There’s a warmth to it that’s more than just the ingredients—it’s the tradition.
- Simple, Familiar Ingredients– It’s made with pantry staples—nothing fancy or hard to find. Chicken, mayo, eggs, celery, pickles… it’s the kind of recipe you can throw together with what’s already in the fridge.
- Perfect Balance of Flavors and Textures– You get creamy and crunchy, savory and slightly sweet, all in one bite. The celery and pickles add brightness and texture, while the eggs and mayo give it richness.
- Super Versatile– Serve it on soft sandwich bread, buttery croissants, crackers, or even lettuce wraps. It’s just as good for a picnic lunch as it is for a bridal shower or lazy Sunday meal.
- Make-Ahead Friendly– It actually tastes better after a few hours in the fridge, once the flavors have had time to meld—so it’s a dream for meal prep or planning ahead for gatherings.
Ingredient Breakdown
Cooked Chicken– Let’s start with the star of the show—good ol’ chicken. You can use leftover roasted chicken, a store-bought rotisserie bird, or poached chicken breasts. Just make sure it’s tender and easy to shred. The flavor really builds from here, so go with something you’d be happy to eat on its own.
Hard-Boiled Eggs– These add a creamy richness and a touch of Southern charm. Some folks swear by them, others skip them—but in true old-school fashion, we’re keeping them in. They help make the salad feel hearty and satisfying.
Sweet Pickle Relish– This is what gives Southern chicken salad its signature zing. That little bit of sweet-and-tangy brightness cuts through the creaminess perfectly. Not into sweet relish? Finely chopped bread-and-butter pickles or even dill pickles work too—just expect a slightly different vibe.
Celery– For crunch and freshness. It’s subtle but essential, breaking up the softness of the chicken and eggs. Make sure it’s chopped nice and fine so you get a little in every bite without overwhelming things.
Onion Powder– A tiny bit of onion adds a hint of sharpness. Some Southern cooks add grated or minced sweet onion or green onion—totally up to your tastebuds. You can skip it if you’re not into that little bite.
Mayonnaise – This is what binds it all together. Go for a good-quality mayo (Duke’s is the Southern gold standard), and start with less—you can always add more to get the perfect level of creaminess. If you like a little tang, stir in a teaspoon of yellow mustard or a splash of lemon juice.
Salt & Black Pepper (to taste)– Simple seasonings, but don’t skip them. A pinch of salt and a few grinds of black pepper round everything out and make the flavors pop.
Troubleshooting Tips
Too Dry?
If your chicken salad feels a bit stiff or dry, don’t panic!
- Fix it: Add a little more mayonnaise, a spoonful at a time, until you reach your desired creaminess.
- Pro tip: A splash of pickle juice or a squeeze of lemon can also help loosen it up while adding extra flavor.
Too Wet or Runny?
No one wants soggy sandwiches.
- Fix it: Add more chopped chicken to soak up the extra moisture, or mix in a few crushed saltines or a small spoonful of breadcrumbs.
- Watch out for: Overly juicy pickles or onions—drain or pat them dry before mixing them in.
Bland Flavor?
Chicken salad should be mild but not boring.
- Fix it: Add a pinch more salt and pepper, a dash of garlic powder, or a tiny bit of mustard for extra depth.
- Boost it: Try a few drops of hot sauce or a sprinkle of smoked paprika for a little kick.
Too Oniony or Too Sweet?
A little goes a long way with strong ingredients like onions and sweet relish.
- Fix it (onion): Add more chicken, mayo, or egg to mellow it out. You can also stir in a pinch of sugar if it’s too sharp.
- Fix it (sweetness): Add a bit of Dijon or yellow mustard, or a chopped dill pickle to cut the sweetness.
Storage Tips
One of the best things about Old-Fashioned Southern Chicken Salad is how well it keeps—making it perfect for prepping ahead or enjoying over a few days.
- Refrigerate Promptly: Store your chicken salad in an airtight container in the fridge. It’ll stay fresh for up to 3–4 days.
- Avoid Freezing: Unfortunately, this is not a freezer-friendly recipe. Mayo tends to separate when frozen and thawed, which can make the salad watery and unpleasant in texture.
- Keep it Cold: If you’re serving this at a picnic or potluck, try to keep it chilled—either in a cooler or set the serving bowl over a bed of ice. It shouldn’t sit out longer than 2 hours, especially in warm weather.
Variations
There’s something so timeless about traditional Southern chicken salad—but that doesn’t mean you can’t switch things up now and then! Here are a few fun and flavorful twists to try:
- Add Crunch – Toss in chopped pecans, walnuts, or slivered almonds for added texture.
- Sweet Add-Ins – Stir in halved red grapes or diced apples for a sweet-savory combo.
- Spicy Kick – Mix in a dash of hot sauce or a spoonful of diced jalapeños if you like heat.
- Egg-Free Option – Skip the hard-boiled eggs if you prefer a simpler blend.
- Lighter Version – Use plain Greek yogurt in place of some or all of the mayo to lighten it up while still keeping it creamy.
- Herby Twist – Fresh dill, parsley, or chopped chives can really brighten the flavor.
- Pickle Swap – Not a fan of sweet relish? Use dill pickle relish instead for a tangier bite.
Feel free to play around with what you’ve got in the fridge—it’s a forgiving recipe that loves a good remix.
Make-Ahead & Meal Prepping
Make-Ahead:
This chicken salad is ideal for prepping in advance. In fact, it gets even better after a few hours in the fridge, once all the flavors meld together. You can make it up to 2 days ahead of time, just keep it covered tightly in an airtight container.
For Meal Prep Lunches:
Divide the finished salad into small airtight containers for easy grab-and-go lunches throughout the week. Add a separate container of crackers, croissants, or lettuce wraps for serving, and you’ve got the easiest packed lunch around!
FAQ’s
Can I use canned chicken instead of cooked chicken breast?
Yes, you can use canned chicken in a pinch, especially if you’re short on time. Just be sure to drain it well and fluff it with a fork before mixing. The texture will be a bit softer than freshly cooked chicken, but it’ll still taste great.
What’s the best kind of chicken to use?
Traditionally, boiled or roasted chicken breasts are used for that clean, classic flavor and easy shredding. But honestly?
- Leftover rotisserie chicken adds extra flavor.
- Dark meat (like thighs) can make it richer and more tender.
- Just avoid overly seasoned or smoky chicken—it can overpower the other flavors.
Can I make it ahead of time?
Absolutely! In fact, it tastes even better after a few hours in the fridge. The flavors have time to meld, and the texture improves. Just store it in an airtight container and enjoy it within 3–4 days.
How can I make it healthier or lighter?
Here are a few easy swaps:
- Use Greek yogurt in place of some (or all) of the mayo.
- Choose a light mayo or avocado-based mayo.
- Serve it in lettuce cups instead of bread, or with cucumber slices or veggie sticks.
Is sweet pickle relish required?
It’s a very Southern touch and adds a pop of tangy-sweet flavor—but you can absolutely swap it out. Try:
- Chopped bread and butter pickles for a similar sweetness.
- Chopped dill pickles for a saltier, more savory bite.
- Or skip it entirely if you’re not a pickle fan!
Can I add other ingredients like fruit or nuts?
Sure! It’s your kitchen, after all. While traditional Southern chicken salad keeps things simple, many folks love to dress it up with:
- Grapes (halved red or green)
- Chopped apples
- Pecans or slivered almonds
- Cranberries
Just keep in mind that the more extras you add, the further you move from that classic Southern flavor—but that’s not always a bad thing!
Final Thoughts
There’s just something special about a good old-fashioned Southern chicken salad. It’s a recipe that feels like home—no frills, no fancy ingredients—just simple, comforting flavor done right. Whether you’re serving it between slices of soft white bread, scooping it over a bed of lettuce, or enjoying it with crackers on the front porch, this dish brings nostalgia with every bite. What makes this version so timeless is the balance: the creaminess of Duke’s mayo, the tang of sweet relish and pickle juice, the soft bite of chopped eggs—it all comes together in that unmistakably Southern way. It’s perfect for baby showers, brunches, meal prep, or just when you’re craving something cool, filling, and familiar.
If you grew up on recipes like this, it’s like a bite of the past. And if you didn’t? Well, welcome to the tradition—you’re going to want to make it over and over again.
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Old-Fashioned Southern Chicken Salad
Ingredients
- 3 cups cooked chicken breast shredded
- 3 tablespoons finely chopped celery
- 2 hard boiled eggs chopped
- 3 tablespoons sweet pickle relish
- 1 cup mayonnaise I suggest Duke’s
- 1/8 teaspoon onion powder
- 1 tablespoon pickle juice
- Salt and pepper to taste
Instructions
- In a large bowl combine the chicken, celery and eggs.
- In a small mixing bowl whisk together the relish, mayonnaise, onion powder and pickle juice.
- Toss the chicken mixture with the dressing mixture.
- Chill for 1-2 hours minimum.
- Serve!
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