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Southern Chicken Salad

A simple, tangy, and comforting old-fashioned Southern chicken salad made with shredded chicken, creamy mayonnaise, sweet pickle relish, and chopped vegetables, perfect for sandwiches or salads.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Salad Base
  • 3 cups cooked chicken breast, shredded Rotisserie or poached works well.
  • 3 tablespoons finely chopped celery For crunch.
  • 2 hard-boiled eggs, chopped Can omit for a simpler salad.
Dressing
  • 1 cup mayonnaise Duke’s preferred for authentic flavor.
  • 3 tablespoons sweet pickle relish Adds sweetness.
  • 1 tablespoon pickle juice For a tangy touch.
  • 1/8 teaspoon onion powder Seasoning for flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. Shred the cooked chicken breast into bite-sized pieces and place in a large mixing bowl.
  2. Stir in the finely chopped celery and chopped hard-boiled eggs until evenly distributed.
Make the Dressing
  1. In a small bowl, whisk together mayonnaise, sweet pickle relish, pickle juice, and onion powder until smooth.
  2. Pour the dressing over the chicken mixture and toss gently until everything is coated.
Chill
  1. Cover the bowl and refrigerate for at least 1–2 hours before serving.
Serve
  1. Scoop onto bread, bed of greens, or crackers and enjoy.

Notes

For a lighter option, swap half the mayonnaise for Greek yogurt. Store in an airtight container and use within 3–4 days in the refrigerator.