Description
Old-Fashioned Southern Chicken Salad is a creamy, comforting classic made with tender shredded chicken, hard-boiled eggs, crunchy celery, sweet pickle relish, and rich mayonnaise. A splash of pickle juice adds a tangy kick, making this easy recipe perfect for sandwiches, crackers, picnics, and family lunches.
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, preferably Duke’s
- ⅛ teaspoon onion powder
- 1 tablespoon pickle juice
- Salt and black pepper, to taste
Instructions
- Add the shredded chicken, chopped celery, and chopped hard-boiled eggs to a large mixing bowl.
- In a separate small bowl, whisk together the mayonnaise, sweet pickle relish, onion powder, and pickle juice until smooth.
- Pour the dressing over the chicken mixture.
- Gently stir until all the ingredients are evenly coated.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 1–2 hours to allow the flavors to blend.
- Serve chilled on sandwich bread, croissants, lettuce leaves, or with crackers.
Notes
- Best serving ideas: Serve on toasted bread, buttery croissants, lettuce cups, or crackers for an easy lunch.
- For a Southern-style meal: Pair with potato salad, coleslaw, deviled eggs, or fresh fruit.
- Make it ahead: Prepare the salad a day in advance for a deeper, more blended flavor.
- Refrigeration: Store in an airtight container in the refrigerator for 3–4 days, provided it has been handled safely.
- Keep it cold: Do not leave chicken salad at room temperature for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C).
- Avoid freezing: Freezing is not recommended because mayonnaise and hard-boiled eggs can change texture after thawing.
- Adjust the consistency: Add a little more mayonnaise if the salad seems dry, or a small splash of pickle juice for extra tang.
- For the best texture: Chill before serving and stir gently just before placing it on sandwiches.