Old-Fashioned Southern Chicken Salad Recipe
A classic Southern chicken salad combining tender shredded chicken, crisp celery, chopped hard-boiled eggs, and a tangy dressing made with sweet pickle relish and mayonnaise. Perfectly chilled, this creamy, flavorful salad is ideal for sandwiches or served on its own as a light meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (using pre-cooked chicken and hard boiled eggs)
- Total Time: 1 hour 10 minutes (includes chilling time)
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Southern American
Ingredients
Chicken Salad
- 3 cups cooked chicken breast, shredded
- 3 tablespoons finely chopped celery
- 2 hard boiled eggs, chopped
Dressing
- 3 tablespoons sweet pickle relish
- 1 cup mayonnaise (recommended: Duke’s)
- 1/8 teaspoon onion powder
- 1 tablespoon pickle juice
- Salt and pepper to taste
Instructions
- Combine chicken mixture: In a large bowl, mix together the shredded cooked chicken breast, finely chopped celery, and chopped hard boiled eggs until evenly distributed.
- Prepare dressing: In a separate smaller bowl, whisk together the sweet pickle relish, mayonnaise, onion powder, and pickle juice until smooth and well combined.
- Toss salad: Pour the dressing over the chicken mixture and gently toss to coat all ingredients evenly, ensuring each bite is flavorful.
- Chill: Cover the salad and refrigerate for at least 1 to 2 hours to allow the flavors to meld and the salad to chill thoroughly.
- Serve: After chilling, give the salad a gentle stir, adjust seasoning with salt and pepper if needed, and serve as desired—ideal for sandwiches, on a bed of greens, or with crackers.
Notes
- Use Duke’s mayonnaise for the authentic Southern flavor.
- Chilling is essential to enhance the flavors and texture of the salad.
- You can substitute sweet pickle relish with dill relish for a tangier profile.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.