Old-Fashioned Southern Chicken Salad
A creamy and tangy classic dish featuring shredded chicken, crisp celery, and chopped hard-boiled eggs, bound together with a zesty pickle relish dressing. Perfect for lunch, picnics, or as a crowd-pleasing appetizer, this southern favorite delivers a balanced mix of savory and sweet flavors.
Servings: 4 servings
Calories: 275kcal
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
- 1/8 teaspoon onion powder
- 1 tablespoon pickle juice
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the chicken breasts by boiling, baking, or poaching until tender. Shred once cooled.
- Hard boil eggs for 10-12 minutes. Cool, peel, and chop.
- Combine shredded chicken, chopped celery, and eggs in a large bowl.
- Whisk relish, mayonnaise, onion powder, and pickle juice for the dressing.
- Fold the dressing into the chicken mixture until fully coated.
- Refrigerate for 1-2 hours to meld flavors.
- Taste and adjust seasoning before serving.
Notes
Use freshly cooked chicken for optimal moisture and flavor
Optional variations: Add chopped almonds or herbs like parsley for extra crunch
Store in an airtight container in the fridge for up to 4 days
Serve on a green salad, with crackers, or as a sandwich filling
Optional variations: Add chopped almonds or herbs like parsley for extra crunch
Store in an airtight container in the fridge for up to 4 days
Serve on a green salad, with crackers, or as a sandwich filling