Southern Style Chicken Salad

Southern Style Chicken Salad is a creamy, flavorful recipe perfect for sandwiches, wraps, salads, or served with crackers as an easy appetizer or lunch!

When my wife and I owned a catering company in Knoxville, Tennessee, we quickly learned that chicken salad was always a crowd favorite. It worked perfectly for small parties, lunches, appetizers, and just about every type of event we catered. After many rounds of tweaking and taste-testing, we landed on this recipe because it consistently pleased the most people. The crunch from the celery, the tang of the pickles, and the tender chicken come together to create a perfectly balanced, Southern-style favorite.

Why You'll Love This Recipe

• Versatile - Enjoy this Southern Style Chicken Salad on sandwiches, croissants, wraps, crackers, lettuce wraps, or over a fresh green salad. It is easy to customize with your favorite mix-ins.
• Low-Carb Friendly - Skip the bread and serve it in lettuce cups or over mixed greens for a satisfying low-carb lunch or light dinner.
• Made with Pantry staples - This recipe comes together with simple, everyday ingredients you likely already have in your kitchen, making it perfect for busy weekdays.
• Perfect for Meal Prep - Make a batch ahead of time and enjoy quick lunches or snacks throughout the week. The flavors even get better after chilling.

Ingredients

• Chicken Breast - Tender, juicy, and the star of the salad.
• Chicken Stock - Adds moisture and rich flavor
• Mayonnaise - Creamy, classic, and essential.
• Celery - Crisp crunch in every bite.
• Dill Pickles - Tangy pop of flavor
• Lemon Juice - Brightens everything up.
• Pepper - Simple heat to finish it off.
• Yellow Mustard - A touch of Southern tang.

How to Make Southern-style Chicken Salad

1. Cook the Chicken: Place the chicken breast in a large stockpot and cover them with chicken broth so the liquid is about 1 inch above the chicken. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
2. Shred the Chicken: Transfer the cooked chicken to a large mixing bowl. While it is still warm, use two forks (or a hand mixer) to shred the chicken into bite-sized pieces. Let it cool for a few minutes before mixing with the dressing.

3. Make the Dressing: In a separate bowl, stir together the mayonnaise, mustard, lemon juice, diced pickles, diced celery, and black pepper until everything is well combined.

ProTip: Shred the chicken while warm. If you let the chicken cool before shredding, it will make shredding much more difficult.

4. Mix Everything: Add the cooled shredded chicken to the dressing and stir until every piece is evenly coated. Taste and adjust the seasoning if needed.
5. Chill and Serve: Cover and refrigerate the chicken salad for at least 2 hours before serving to allow the flavors to meld together. Served on toasted bread, croissants, wraps, crackers, or over a bed of lettuce.

Substitutions and Variations

• Sweet Add-Ins - Add a touch of sweetness and texture with halved red grapes, dried cranberries, chopped apples, or toasted pecans or almonds.
• Swap the Chicken - Save time by using shredded rotisserie chicken or leftover cooked chicken. This is a great shortcut when you want a quick and easy meal.
• Swap the Mayonnaise - For a lighter version, replace some or all of the mayonnaise with plain Greek yogurt. It adds creaminess while increasing the protein and reducing the richness.
• Add More Crunch - Customize your chicken salad with extra celery, chopped pickles, green onions, or your favorite nuts for added texture.
• Pickle Swap- Swap the dill pickles for sweet pickles if you prefer a sweeter, tangier flavor. You can also use bread and butter pickles for a balance of sweet and tangy.

Expert Tips

• Shred the chicken while it's warm. Remove the chicken from the broth before shredding. Warm chicken is much easier to shred and creates the perfect texture for chicken salad.
• Let it chill before serving. Refrigerating the chicken salad for at least 2 hours gives the flavors time to blend, making it even more delicious.
• Dice the vegetables into small pieces. Finely chopped celery and pickles ensure you get a little crunch and flavor in every bite without overpowering the chicken.
• Don't overmix. Stir just until the ingredients are combined to keep the chicken light and tender.
• Make it ahead. Southern Style Chicken Salad is even better the next day, making it a great option for meal prep, picnics, potlucks, and quick lunches throughout the week.

Storage

• To refrigerate: Store leftover chicken salad in an airtight container in the refrigerator for 3-4 days. Give it a quick stir before serving, as some of the dressing may settle during storage.
• To Freeze: Freezing is not recommended. The mayonnaise -based dressing can separate and become watery once thawed. For best results, enjoy this chicken salad fresh from the refrigerator.

More Chicken Recipes

• Crock Pot Buffalo Chicken
• 5 Ingredient Crockpot Chicken Tacos with Salsa
• Classic Chicken Salad
• Crockpot Chicken Chili