Southern Style Chicken Salad

As I took the first bite of the Southern Style Chicken Salad, the creamy texture coupled with a hint of tanginess transported me to a sunlit picnic in the backyard. This delightful dish takes just over 30 minutes to prepare and is perfect for those seeking a refreshing meal on a warm day. The combination of juicy chicken, crisp vegetables, and a zesty dressing makes it a crowd-pleaser every time.

This recipe is ideal for anyone looking to impress at a summer gathering or simply wanting a hearty yet light lunch. It’s a great make-ahead option since it stays delicious in the refrigerator for several days, allowing you to prepare it in advance and enjoy it whenever you like.

Why You’ll Love This Recipe

• The tender chicken breasts create a satisfying base.
• A mix of fresh vegetables adds vibrant color and crunch.
• The creamy dressing ensures each bite is packed with flavor.
• Served cold, it’s a refreshing option for warm weather.

What You’ll Need

Gather these ingredients to make your chicken salad.

For the Chicken

• 1.5 lb boneless skinless chicken breasts
• 2 eggs

For the Salad

• 1/4 cup diced red onion
• 1/2 cup diced celery
• 2 tbsp diced dill pickles
• 1/4 tsp black pepper

For the Dressing

• 2/3 cup mayonnaise
• 2 tsp yellow mustard
• 1/2 tsp garlic powder

Diced dill pickles can be substituted with relish.

Substitutions & Swaps

• Use rotisserie chicken for quicker prep.
• Greek yogurt can replace mayonnaise.
• Red onion can be swapped for green onion.
• Add grapes or apples for sweetness.

How to Make It

Follow these simple steps to create a delicious chicken salad.

Boil the chicken

Add chicken breasts to a saucepan with cold water. Place the pan on the stove and bring the water to a boil. Cover the pot, reduce to a simmer, and simmer for 14 minutes. Remove the chicken from the water after cooking.

Hard boil the eggs

Add cold water to another saucepan and bring it to a boil. Carefully add the eggs to the boiling water and boil for 10 minutes. Once done, remove the eggs and immediately transfer them to an ice bath.

Dice the vegetables

Dice the red onion and celery, then chop the dill pickles into a fine dice.

Mix the dressing

In a mixing bowl, combine mayonnaise, yellow mustard, black pepper, and garlic powder until smooth.

Combine the ingredients

Chop the hard-boiled eggs and cube the chicken breast. Add the chicken cubes, chopped eggs, diced red onion, celery, and dill pickles to a large mixing bowl along with the mayonnaise mixture.

Mix and serve

Gently mix all the ingredients until fully combined. Serve the chicken salad chilled on a bed of lettuce or between slices of bread.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: No, it does not freeze well.
Reheat: Not recommended; serve cold.

Tips for Best Results

• Allow the chicken to cool completely before chopping for better texture.
• Use fresh vegetables for the crunchiest salad.
• For extra flavor, let the salad chill for an hour before serving.
• Adjust the seasoning to your taste for a customized touch.

Serving Suggestions

• Serve on a bed of greens for a light lunch.
• Use as a filling for a sandwich or wrap.
• Pair with crackers for a quick snack.

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