Old-Fashioned Southern Chicken Salad

Creamy, crunchy, a little tangy, and just the right kind of simple—this old-fashioned Southern chicken salad is the one you make when you want something that always works.

It’s the kind of recipe that feels like it’s been around forever. Diced chicken, a cool mayo dressing, crisp celery, a little sweet pickle relish, and a gentle pop of seasoning. Nothing fancy. Nothing fussy. Just solid, dependable comfort food you can pile onto a sandwich, scoop up with crackers, or tuck into a lettuce cup when you want something lighter.

And yes, it gets better after a chill in the fridge. That’s the secret that makes it taste like you spent all afternoon on it, even if you didn’t.

You Will Love This Old-Fashioned Southern Chicken Salad

CLASSIC FLAVOR: Creamy dressing + sweet-tangy relish + tender chicken. It’s familiar in the best way.

PERFECT TEXTURE: You get soft, juicy chicken, crisp celery, and a little bite from onion. No mushy sadness here.

MAKE-AHEAD FRIENDLY: Mix it, chill it, and your lunch is basically handled for the next few days.

SO MANY WAYS TO SERVE: Sandwiches, wraps, crackers, croissants, rolls, stuffed tomatoes, salad greens… it fits in anywhere.

What Makes It “Southern” Style?

Chicken salad shows up everywhere, but the Southern version has a vibe all its own.

It’s usually a little sweeter, thanks to sweet pickle relish (or finely chopped sweet pickles). It leans creamy, not overly “light.” And it often has a gentle seasoning touch—think a tiny bit of mustard, a sprinkle of paprika, and enough salt and pepper to make everything taste like itself, only better.

Some families swear by chopped hard-boiled eggs in the mix. Others keep it strictly chicken + crunch + dressing. Both ways are right. The goal is the same: a bowl of chicken salad that tastes calm, cozy, and seriously satisfying.

Old-Fashioned Southern Chicken Salad Ingredients

Every ingredient here earns its spot. No fillers. No weird extras you’ll only use once.

You’ll need:

For the chicken

• 4 cups cooked chicken, diced or shredded (about 1½ to 2 pounds cooked)

• ½ teaspoon salt (more or less to taste)

• ¼ teaspoon black pepper

For the crunch

• ¾ cup celery, finely diced (about 2 to 3 ribs)

• ⅓ cup onion, finely diced (sweet onion or yellow onion both work)

For the creamy dressing

• ¾ cup mayonnaise (start here, then adjust)

• 2 tablespoons sweet pickle relish

• 1 teaspoon yellow mustard (optional, but highly recommended)

• ½ teaspoon garlic powder

• ¼ teaspoon paprika (plus more for sprinkling, if you want)

Optional add-ins (choose what fits your style)

• 2 hard-boiled eggs, chopped

• ¼ cup chopped dill pickles (swap in for relish if you prefer less sweet)

• ¼ cup chopped pecans (for a little Southern crunch)

• 1 to 2 tablespoons fresh parsley, chopped

• A small squeeze of lemon juice (brightens everything)

Best Chicken to Use

You’ve got options, and they all work—just aim for chicken that’s tender and not dried out.

Rotisserie chicken: Fast, flavorful, and easy. Remove skin, pull the meat, then dice.

Leftover roasted chicken: Great if you already have it. Just make sure it isn’t heavily sauced.

Poached chicken breasts: Mild, clean flavor. Perfect if you want the classic deli-style taste.

Baked chicken thighs: A little richer and extra juicy. If you like your chicken salad with more flavor, thighs are a smart move.

Pro tip: Dice the chicken into small, even pieces if you want that traditional “scoopable” texture. Shredded chicken works too, but it reads more rustic.

How to Cook Chicken for Chicken Salad (Easy Poaching Method)

If you don’t already have cooked chicken, poaching is one of the simplest ways to get tender meat that stays moist.

1. Place chicken breasts (or thighs) in a pot in a single layer.

2. Cover with water or chicken broth by about 1 inch.

3. Add a pinch of salt. A bay leaf or a few peppercorns are nice, but not required.

4. Bring it to a gentle simmer (don’t boil hard).

5. Simmer 12 to 18 minutes, depending on thickness, until the chicken reaches 165°F in the thickest part.

6. Turn off the heat, cover, and let the chicken rest in the liquid for 5 minutes.

7. Remove, cool, then dice or shred.

That rest step matters. It keeps the chicken juicy.

How to Make Old-Fashioned Southern Chicken Salad

This comes together fast, but the chilling time makes a difference. Give it at least an hour if you can.

Here’s how you make it:

STEP ONE: Cook your chicken (or use leftover/rotisserie). Let it cool completely, then dice or shred into bite-size pieces.

STEP TWO: Finely dice the celery and onion. Keep the pieces small so every bite has a little crunch without big onion chunks taking over.

STEP THREE: In a large bowl, stir together the mayonnaise, sweet pickle relish, mustard (if using), garlic powder, paprika, salt, and pepper.

STEP FOUR: Add the chicken, celery, and onion to the bowl. If you’re using chopped hard-boiled eggs, add them now too.

STEP FIVE: Fold everything together until the chicken is evenly coated. If it looks a little dry, add another spoonful of mayo. If it looks too loose, don’t panic—chilling firms it up.

STEP SIX: Cover and refrigerate for at least 1 hour. Two hours is even better.

STEP SEVEN: Taste and adjust. Add a pinch more salt, a little extra relish, a dash of pepper, or a tiny squeeze of lemon juice if you want it brighter.

STEP EIGHT: Serve chilled.

PRO TIP:

If you want a thicker, creamier chicken salad that holds up on sandwiches, dice your chicken smaller and start with slightly less mayo. You can always add more. You can’t take it out.

Getting the Texture Just Right

Chicken salad is simple, but texture is everything. Small tweaks make a big difference.

If it seems dry:
Add mayonnaise one tablespoon at a time. Even 2 tablespoons can bring it back.

If it seems too wet:
Chill it longer, uncovered for 10 to 15 minutes, then stir. If it still looks loose, add a little more diced chicken or celery.

If the onion tastes too strong:
Soak diced onion in cold water for 5 minutes, then drain and pat dry before mixing.

If it tastes flat:
It usually needs salt. Add a pinch, stir, and taste again. A tiny squeeze of lemon helps too.

Chicken Salad Substitutions and Additions

This recipe stays classic, but you can adjust it without losing that old-school feel.

MAYO: If you want to lighten it up, replace ¼ cup of mayo with plain Greek yogurt. Keep some mayo in there for the traditional taste.

RELISH: Sweet pickle relish gives that true Southern touch. If you’re not into sweet, use finely chopped dill pickles instead.

MUSTARD: Yellow mustard keeps it classic. Dijon is sharper and feels a little more modern.

CELERY: No celery? Use diced cucumber for crunch, but pat it dry so it doesn’t water down the dressing.

ONION: Sweet onion is mild. Green onions are softer. Red onion is stronger—use less.

ADD A LITTLE CRUNCH: Chopped pecans are a great Southern-style add-in. Add them right before serving if you want them to stay crisp.

ADD A LITTLE FRESHNESS: A tablespoon or two of chopped parsley gives the bowl a fresh finish without changing the flavor too much.

LIKE IT A LITTLE SPICY? A pinch of cayenne or a few shakes of hot sauce will do it. Keep it subtle so it doesn’t overpower.

How to Serve Southern Chicken Salad

This is one of those recipes that can be lunch, dinner, or a snack plate that somehow disappears.

Sandwich ideas

• Piled onto soft sandwich bread with lettuce

• Stuffed into a toasted bun

• Scooped into a croissant for a bakery-style lunch

• Wrapped in a tortilla with crunchy greens

Lighter options

• Spoon it into lettuce cups

• Serve on sliced tomatoes

• Add a big scoop on top of salad greens with crackers on the side

Snack-board style

Set out a bowl with:

• Crackers

• Pickles

• Sliced cucumbers

• Grapes or apple slices

It’s simple, but it looks like you planned it.

Make Ahead Tips

Chicken salad loves being made early.

Best make-ahead window: 4 to 24 hours. The flavor settles, the dressing thickens, and it tastes more “together.”

If you’re making it for guests and you want it extra crisp, you can mix the dressing and chicken ahead, then stir in the celery right before serving. That keeps the crunch at maximum level.

How to Store Old-Fashioned Southern Chicken Salad

This is an easy leftover recipe, and it holds up well when stored correctly.

IN THE FRIDGE:
Store in an airtight container for up to 3 to 4 days. Keep it cold, especially if it’s sitting out at a gathering.

IN THE FREEZER:
Chicken salad made with mayo doesn’t freeze well. The texture changes and it can separate when thawed. If you want a freezer-friendly option, freeze the cooked chicken by itself, then make the salad fresh later.

FOOD SAFETY NOTE:
Don’t leave it at room temperature for more than 2 hours (less if it’s very warm). When in doubt, toss it. It’s not worth the risk.

Frequently Asked Questions

Can I use canned chicken?
You can, but the texture is softer and the flavor is different. If you do use it, drain it very well and gently break it up with a fork.

Should I shred the chicken or dice it?
Diced chicken gives the most classic “Southern deli” feel. Shredded chicken is more rustic. Both taste great.

How do I keep it from getting watery?
Make sure your chicken is cooled before mixing. Also, finely dice the celery and pat it dry if it seems wet. Extra relish juice can loosen the dressing too, so don’t overdo it.

Can I add fruit like grapes or apples?
You can, but it shifts the recipe into a sweeter, more modern chicken salad. If you want to keep it old-fashioned, stick with relish and skip the fruit.

What’s the best bread for chicken salad sandwiches?
Soft sandwich bread is classic. Croissants feel special. Toasted buns hold up well if you like a sturdier sandwich.

Old-Fashioned Southern Chicken Salad Recipe

Ines Kitchen

This authentic Old Fashioned Southern Chicken Salad recipe tastes just like Grandma used to make. Unlike basic deli salads, this Southern classic features the secret addition of chopped hard boiled eggs and sweet pickle relish for the perfect balance of savory and sweet. It creates the ultimate filling for buttery croissants, crackers, or lettuce wraps. An ideal High Protein lunch idea for meal prep that requires absolutely no cooking. Whether you serve it at a baby shower or for a quick weekday meal, this creamy chicken salad is timeless comfort food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 4 cups cooked chicken diced or shredded (about 1½ to 2 pounds cooked)
• ¾ cup mayonnaise plus more as needed
• 2 tablespoons sweet pickle relish
• 1 teaspoon yellow mustard optional
• ¾ cup celery finely diced
• ⅓ cup onion finely diced
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ½ teaspoon salt more or less to taste
• ¼ teaspoon black pepper

Optional

• 2 hard-boiled eggs chopped
• 1 to 2 tablespoons fresh parsley chopped
• ¼ cup chopped pecans
• 1 teaspoon lemon juice

Instructions

 

• In a large bowl, stir together mayonnaise, sweet pickle relish, mustard (if using), garlic powder, paprika, salt, and pepper.
• Add diced chicken, celery, and onion. Add chopped eggs if using.
• Fold everything together until evenly coated.
• Cover and refrigerate for at least 1 hour.
• Taste and adjust seasoning. Add an extra spoonful of mayo if you want it creamier.
• Serve chilled on sandwiches, crackers, lettuce cups, or over salad greens.

Notes

Small, even chicken pieces make the salad easier to scoop and spread.

If onion flavor is too strong, soak diced onion in cold water for 5 minutes, then drain and pat dry.

This recipe tastes best after chilling. Even a short rest helps.