Southern Chicken Salad Recipe

My grandmother used to make this southern chicken salad recipe every Sunday after church, and the whole family would gather around her kitchen table fighting over who got the last scoop. I can still remember the smell of perfectly poached chicken cooling on her counter while she chopped celery with that old knife she’d had since the 1960s.

The secret to truly great Southern chicken salad isn’t just about throwing ingredients together. It’s about understanding the balance between creamy and tangy, knowing when to add just a touch of sweetness, and never, ever skimping on the seasoning.

After years of trying to replicate her recipe, I finally cracked the code. I learned the hard way that room-temperature ingredients make all the difference, and that letting the salad chill for at least an hour before serving transforms it from good to absolutely unforgettable.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	25 minutes
Total Time	45 minutes (plus 1 hour chilling)
Servings	6 servings
Difficulty Level	Easy

Why You’ll Love This Southern Chicken Salad Recipe

This isn’t your average bland chicken salad that sits forgotten at potlucks. My version delivers that perfect Southern charm with every bite.

The texture is what sets it apart. You get tender, juicy chicken mixed with the satisfying crunch of fresh celery and the subtle sweetness of red grapes that pop in your mouth.

The dressing strikes that magical balance between rich and tangy, thanks to a combination of mayonnaise, a hint of Dijon mustard, and just enough lemon juice to brighten everything up. It’s the kind of chicken salad that converts people who claim they don’t like chicken salad.

Plus, it’s incredibly versatile. Serve it on buttery croissants, pile it onto crisp lettuce leaves, or eat it straight from the bowl with crackers while standing at the counter (I won’t judge).

Here’s what makes this recipe special:

• Perfect texture contrast: Tender chicken, crunchy celery, and juicy grapes in every bite
• Not too heavy: Unlike some versions that drown in mayo, this has just the right amount of creaminess
• Make-ahead friendly: Actually tastes better after sitting in the fridge overnight
• Crowd-pleaser: I’ve never met anyone who didn’t ask for seconds
• Southern authenticity: Uses traditional ingredients and techniques passed down through generations
• Customizable: Easy to adjust based on what you have in your pantry

Ingredients

This recipe uses simple, quality ingredients that come together to create something truly special. I’ve learned that using freshly poached chicken instead of rotisserie makes a noticeable difference in both texture and flavor.

• 4 cups cooked chicken (1.8 kg), diced into ½-inch (1.25 cm) cubes: Use boneless, skinless chicken breasts or thighs
• 1 cup celery (100 g), finely diced: About 2 large stalks
• 1 cup red grapes (150 g), halved: Seedless variety works best
• ½ cup mayonnaise (115 g): Duke’s Mayonnaise is my Southern grandmother’s preference
• ¼ cup sour cream (60 g): Adds tanginess and creaminess
• 2 tablespoons Dijon mustard (30 ml): Not yellow mustard, this is important
• 1 tablespoon fresh lemon juice (15 ml): About half a lemon
• ½ cup toasted pecans (60 g), roughly chopped: Premium pecan halves make a difference
• 2 tablespoons fresh dill (8 g), chopped: Or 2 teaspoons dried
• 1 teaspoon garlic powder (3 g): Not garlic salt
• 1 teaspoon onion powder (3 g): Adds depth without raw onion bite
• 1 teaspoon salt (6 g): Kosher salt preferred
• ½ teaspoon black pepper (1 g): Freshly ground if possible
• ¼ teaspoon paprika (0.5 g): Adds subtle warmth and color

Kitchen Equipment Needed

Having the right tools makes this recipe come together smoothly. You don’t need anything fancy, but a few quality pieces will make the process much easier.

• Large pot with lid: For poaching the chicken
• Large mixing bowl: Glass or ceramic works best, at least 4-quart (3.8 L) capacity
• Sharp chef’s knife: For dicing chicken and vegetables cleanly
• Cutting board: Bamboo cutting board is my preference
• Measuring cups and spoons: For accurate measurements
• Wooden spoon or silicone spatula: For mixing without shredding the chicken
• Medium skillet: For toasting pecans
• Slotted spoon: For removing poached chicken from water
• Strainer: Optional, for draining chicken
• Plastic wrap or airtight container: For storing the salad

Recommended Products for This Recipe

After making this recipe countless times, I’ve found a few products that genuinely make the process easier and the results even better. These aren’t necessary, but they’re worth considering if you make chicken salad regularly.

1. Duke’s Mayonnaise

This is the mayonnaise my grandmother always used, and there’s a reason Southern cooks swear by it. Duke’s has no added sugar, which means it’s tangier and richer than other brands, giving your chicken salad that authentic Southern taste without being overly sweet.

Get it on Amazon

2. OXO Good Grips Salad Chopper and Bowl

This might seem like a unitasker, but if you make chicken salad often, it’s a revelation. The curved blade makes chopping cooked chicken incredibly easy, and the bowl is the perfect size for mixing without making a mess. I use mine at least twice a week.

Get it on Amazon

3. Premium Georgia Pecan Halves

Not all pecans are created equal, and since they’re such a prominent flavor in this salad, using quality nuts makes a real difference. Georgia pecans have a buttery, rich flavor that’s noticeably better than generic store brands.

Get it on Amazon

4. Glass Meal Prep Containers with Airtight Lids

This chicken salad keeps beautifully in the fridge for up to four days, and glass containers don’t absorb odors or stain like plastic does. These are perfect for making a big batch on Sunday and portioning it out for quick lunches all week.

Get it on Amazon

Step-by-Step Instructions: How to Make Southern Chicken Salad

Making southern chicken salad is straightforward, but the details matter. I’ll walk you through each step so you get perfect results every time.

1. Prepare and Poach the Chicken

The foundation of great chicken salad is perfectly cooked, tender chicken. Poaching keeps it moist and gives you control over the seasoning.

• Fill a large pot with enough water to cover the chicken breasts by about 2 inches (5 cm), roughly 8 cups (2 liters) of water
• Add 1 tablespoon (18 g) of salt, 1 teaspoon (2 g) of black peppercorns, 2 bay leaves, and 3 cloves of smashed garlic to the water
• Bring the water to a rolling boil over high heat, which should take about 8-10 minutes
• Carefully lower the chicken breasts into the boiling water using tongs or a slotted spoon
• Immediately reduce the heat to low so the water is barely simmering, with just a few bubbles breaking the surface
• Cover the pot with a lid and let the chicken poach gently for 15-18 minutes for average-sized breasts (about 6-8 oz/170-225 g each)
• Check for doneness by inserting an instant-read thermometer into the thickest part; it should read 165°F (74°C)
• If you don’t have a thermometer, cut into the thickest part to ensure there’s no pink and the juices run clear
• Remove the chicken from the pot using a slotted spoon and place it on a large plate or cutting board
• Let the chicken cool at room temperature for 15-20 minutes until it’s cool enough to handle comfortably

You might also enjoy: Buffalo Chicken Salad Recipe

2. Toast the Pecans

Toasting pecans brings out their natural oils and deepens their flavor dramatically. This step only takes a few minutes but makes a huge difference.

• Heat a medium skillet over medium-low heat for about 2 minutes until warm
• Add the pecan pieces to the dry skillet in a single layer
• Stir the pecans constantly with a wooden spoon, moving them around every 15-20 seconds
• Toast for 5-7 minutes total until the pecans are fragrant and slightly darker in color
• Watch them carefully because they can go from perfectly toasted to burnt in less than a minute
• You’ll know they’re ready when you can smell that rich, buttery pecan aroma filling your kitchen
• Immediately transfer the toasted pecans to a plate to stop the cooking process
• Let them cool completely at room temperature for about 10 minutes before adding to the salad
• Once cooled, roughly chop them into pieces about the size of a grape half

3. Dice the Chicken and Vegetables

Uniform pieces ensure every bite has the perfect ratio of ingredients. Take your time with this step.

• Once the chicken is cool enough to handle, cut it into ½-inch (1.25 cm) cubes using a sharp knife
• Try to keep the pieces as uniform as possible so you get consistent texture in every bite
• Place the diced chicken in your large mixing bowl
• Wash the celery stalks thoroughly under cold running water
• Remove any tough strings from the celery by running a vegetable peeler along the outer ribs
• Dice the celery into small pieces, roughly ¼-inch (6 mm) cubes
• The celery should be fine enough to distribute throughout the salad but large enough to provide that signature crunch
• Rinse the red grapes and pat them dry with a paper towel
• Cut each grape in half lengthwise through the stem end
• Make sure to remove any stems that might still be attached

Read Also: Chicken and Egg Salad Recipe

4. Make the Dressing

The dressing is where the magic happens. Getting the right balance between creamy, tangy, and savory is crucial.

• In a separate medium bowl, combine the mayonnaise and sour cream
• Whisk them together until completely smooth with no lumps or streaks
• Add the Dijon mustard and fresh lemon juice to the mayo mixture
• Whisk vigorously for about 30 seconds until everything is fully incorporated and the mixture is creamy
• Add the garlic powder, onion powder, salt, pepper, and paprika
• Whisk again for another 20-30 seconds until all the seasonings are evenly distributed throughout the dressing
• Taste the dressing with a clean spoon and adjust seasoning if needed
• The dressing should taste slightly over-seasoned on its own because the chicken and vegetables will balance it out
• If it tastes too tangy, add another tablespoon of mayonnaise; if it’s too thick, thin it with a teaspoon of lemon juice

5. Combine Everything

This is where it all comes together. Mix gently to avoid breaking up the chicken or mashing the grapes.

• Add the diced celery to the bowl with the chicken
• Pour the dressing over the chicken and celery mixture
• Using a large silicone spatula or wooden spoon, fold the ingredients together with a gentle motion
• Scrape from the bottom of the bowl and fold over the top, rotating the bowl as you go
• Continue folding for about 2-3 minutes until the chicken and celery are evenly coated with dressing
• Add the halved grapes to the mixture and fold gently just until distributed
• Be especially careful not to crush the grapes, which would release their juice and water down your salad
• Fold in the chopped fresh dill, distributing it evenly throughout
• Finally, add the toasted pecans and fold just a few times to incorporate them without breaking them into tiny pieces
• Give the salad a final taste and adjust salt and pepper if needed

This pairs beautifully with my healthy coleslaw for a complete Southern meal.

6. Chill and Serve

Patience is key here. The chilling time allows all the flavors to meld together beautifully.

• Transfer the chicken salad to an airtight container or cover the mixing bowl tightly with plastic wrap
• Refrigerate for at least 1 hour before serving, though 2-4 hours is even better
• The cold temperature allows the dressing to thicken slightly and all the flavors to marry together
• When you’re ready to serve, remove the chicken salad from the refrigerator and give it a gentle stir
• If it seems a bit dry after chilling, you can fold in an additional tablespoon of mayonnaise or sour cream
• Serve the chicken salad chilled on your choice of bread, crackers, or lettuce leaves
• Garnish with a sprinkle of fresh dill or a few whole pecan halves for presentation

Tips for The Best Southern Chicken Salad

After making this recipe hundreds of times, I’ve learned what separates good chicken salad from exceptional chicken salad. These tips come from both my own experiments and wisdom passed down from my grandmother.

• Use freshly poached chicken: Rotisserie chicken works in a pinch, but freshly poached chicken gives you better texture and moisture control
• Don’t skip cooling time: Adding hot chicken to mayonnaise can cause it to separate and become watery
• Cut everything uniform: Consistent dice means better texture and more balanced flavor in every bite
• Toast those pecans: Raw pecans taste flat compared to toasted ones; this step is worth the extra five minutes
• Let it chill: The salad really does taste better after the flavors have had time to meld in the refrigerator
• Season in layers: Season the poaching water, season the dressing, and taste for final seasoning before serving
• Use real mayonnaise: Low-fat or miracle whip won’t give you the same rich, creamy texture
• Add grapes last: Folding them in at the end prevents them from getting crushed and releasing too much juice
• Room temperature mixing: Let your chicken come to room temperature before mixing with cold mayo for better incorporation
• Make it ahead: This chicken salad actually improves after 24 hours in the fridge as flavors develop
• Keep it cold: Always serve chicken salad chilled and never leave it at room temperature for more than 2 hours
• Fresh herbs matter: Dried dill can work, but fresh dill gives you that bright, authentic flavor
• Don’t overmix: Gentle folding preserves the texture; aggressive stirring can make the chicken stringy
• Adjust consistency: If your salad seems dry after chilling, don’t hesitate to add a bit more mayo

Another favorite: Broccoli Salad Recipe

Serving Suggestions

Southern chicken salad is incredibly versatile and can be served in so many delicious ways. I love having it for lunch three days in a row without getting bored because I serve it differently each time.

The classic presentation is on soft, buttery croissants that let the chicken salad be the star. The flaky, rich pastry complements the creamy filling perfectly.

For a lighter option, pile it high on butter lettuce leaves or romaine hearts for a low-carb lunch that’s still satisfying. I also love it on toasted sourdough bread with crisp lettuce and sliced tomatoes for a proper sandwich.

Here are my favorite ways to serve this southern chicken salad:

• Classic croissant sandwich: Split a fresh croissant and fill generously with chicken salad
• Lettuce cups: Serve in butter lettuce or Bibb lettuce leaves for a low-carb option
• On crackers: Spread on buttery crackers as an elegant appetizer
• Stuffed tomatoes: Hollow out large beefsteak tomatoes and fill with chicken salad for a beautiful presentation
• With fruit: Serve alongside fresh melon slices and Deviled Eggs for a Southern brunch spread
• Loaded baked potato: Spoon over a hot baked potato for a hearty lunch
• Avocado boats: Fill avocado halves for a creamy, nutrient-packed meal
• Wrap it up: Roll in a large flour tortilla with lettuce and tomato
• On crostini: Spread on toasted baguette slices for party appetizers
• Traditional sandwich: Between two slices of soft white bread with lettuce
• With Potato Salad: Create a plate with scoops of both chicken salad and Potato Salad
• Pita pockets: Stuff into warm pita bread with crisp vegetables

Variations of Southern Chicken Salad

This base recipe is wonderfully adaptable. Over the years, I’ve created several variations that my family loves just as much as the original.

• Cranberry walnut version: Replace grapes with dried cranberries and pecans with walnuts for a fall twist
• Curry chicken salad: Add 1-2 teaspoons of curry powder and substitute almonds for pecans
• Tarragon chicken salad: Use fresh tarragon instead of dill for a more sophisticated French-inspired flavor
• Apple pecan: Replace grapes with diced Granny Smith apples for extra crunch and tartness
• Spicy Southern: Add ½ teaspoon cayenne pepper and 2 tablespoons diced jalapeños
• Classic Southern simplicity: Omit the grapes and pecans for a more traditional, simpler version
• Bacon lovers: Fold in ½ cup (75 g) of crispy, crumbled bacon right before serving
• Herb garden: Add fresh basil and parsley along with the dill for more herbal notes
• Smoked chicken: Use smoked chicken instead of poached for deeper flavor
• Greek-style: Replace sour cream with Greek yogurt and add diced cucumber and feta cheese
• Buffalo chicken salad: Stir in 2-3 tablespoons of buffalo sauce and add crumbled blue cheese
• Cashew chicken salad: Swap pecans for roasted cashews and add a teaspoon of honey
• Avocado chicken salad: Mash one ripe avocado and mix it into the dressing for extra creaminess
• Harvest version: Add diced dried figs and substitute pecans with pistachios

Read Also: Cranberry Jello Salad Recipe

Storage and Reheating

Proper storage keeps your chicken salad fresh and safe to eat. Because this contains mayonnaise, food safety is important.

• Refrigerator storage: Store in an airtight container in the refrigerator for up to 4 days
• Keep it cold: Always store at 40°F (4°C) or below; never leave at room temperature for more than 2 hours
• Glass containers: Use glass storage containers instead of plastic to prevent odor absorption
• Layer with paper towels: If storing for multiple days, place a paper towel under the lid to absorb excess moisture
• Portion it out: Divide into individual servings so you only expose what you’ll eat to air and temperature changes
• Stir before serving: Give it a good stir after storage as ingredients may settle
• Refresh if needed: If it seems dry after a day or two, fold in a tablespoon of fresh mayonnaise
• Don’t freeze: Chicken salad with mayonnaise doesn’t freeze well; the dressing will separate and the texture becomes watery
• Pack for lunch: Use an insulated lunch bag with ice packs if taking to work or school
• Check before eating: If it smells off or looks separated, discard it; food safety comes first
• Add toppings fresh: If adding crackers or bread, keep them separate until serving to maintain crispness

Nutritional Facts

This nutritional information is per serving (approximately 1 cup or 240 g), calculated for 6 servings from the full recipe.

• Calories: 385 kcal
• Total Fat: 28 g (36% DV)
• Saturated Fat: 5 g (25% DV)
• Cholesterol: 85 mg (28% DV)
• Sodium: 520 mg (23% DV)
• Total Carbohydrates: 9 g (3% DV)
• Dietary Fiber: 2 g (7% DV)
• Sugars: 5 g
• Protein: 26 g (52% DV)
• Vitamin A: 8% DV
• Vitamin C: 12% DV
• Calcium: 4% DV
• Iron: 8% DV

Note: These values are approximate and will vary based on specific ingredient brands and portion sizes. The mayonnaise and pecans contribute most of the fat content, while the chicken provides excellent protein. Using Greek yogurt instead of sour cream can reduce calories and increase protein if you’re looking for a lighter version.

Health Benefits of Key Ingredients

While chicken salad is often considered indulgent, it actually contains several nutritious ingredients that offer genuine health benefits.

Chicken provides high-quality lean protein that helps build and repair muscle tissue, keeps you feeling full longer, and supports healthy immune function. A single serving delivers over half your daily protein needs.

Pecans are packed with healthy monounsaturated fats, antioxidants, and minerals like manganese and copper. Studies show that eating nuts regularly can support heart health and help maintain healthy cholesterol levels.

Here are the specific health benefits you’re getting:

• High-quality protein: Chicken breast provides all essential amino acids needed for muscle maintenance and repair
• Heart-healthy fats: Pecans contain beneficial fats that may help reduce bad cholesterol
• Antioxidants: Grapes provide resveratrol and other antioxidants that support cellular health
• Vitamin B6: Chicken is rich in B6, which supports brain function and helps convert food to energy
• Fiber: Celery and pecans contribute dietary fiber for digestive health
• Hydration: Celery and grapes have high water content, helping with hydration
• Selenium: Chicken provides selenium, an important mineral for thyroid function and immune health
• Vitamin C: Grapes and lemon juice add vitamin C for immune support
• Bone health: The combination of protein and minerals supports strong bones
• Blood sugar management: The protein and healthy fats help stabilize blood sugar levels

For more nutritious options, try my Chickpea Salad Recipe.

FAQs About Southern Chicken Salad

1. Can I use rotisserie chicken instead of poaching my own?

Absolutely, rotisserie chicken works wonderfully as a time-saving option. Just make sure to remove the skin and any cartilage before dicing.

The meat might be a bit drier than poached chicken, so you may want to add an extra tablespoon of mayonnaise to compensate. I often use rotisserie chicken when I’m short on time, and the results are still delicious.

2. How long will this chicken salad stay fresh in the refrigerator?

When stored properly in an airtight container, this chicken salad will stay fresh for 3-4 days in the refrigerator. After that, the quality starts to decline, and food safety becomes a concern.

Always check for any off smells or separated appearance before eating. If you notice either, it’s time to toss it out.

3. Can I make this chicken salad dairy-free?

Yes, you can easily adapt this recipe for dairy-free diets. Replace the sour cream with additional mayonnaise or use a dairy-free alternative like cashew cream.

Make sure your mayonnaise is dairy-free (most brands are, but always check labels). The flavor will be slightly less tangy without the sour cream, so you might want to add an extra squeeze of lemon juice.

4. Why does my chicken salad turn watery after a day in the fridge?

This usually happens when the chicken wasn’t completely cooled before mixing, or if the grapes release too much juice. Make sure your chicken is at room temperature (not warm) before adding the dressing.

Also, be gentle when folding in the grapes so you don’t crush them. If your salad does become watery, drain off the excess liquid and fold in a tablespoon of mayonnaise to restore the creamy texture.

5. Can I substitute Greek yogurt for the mayonnaise to make it healthier?

You can replace part of the mayonnaise with Greek yogurt, but I don’t recommend replacing all of it. Try using ¼ cup mayonnaise and ¼ cup Greek yogurt plus the sour cream.

Going 100% Greek yogurt makes the salad too tangy and changes the classic Southern flavor profile. The partial substitution gives you some health benefits while maintaining that rich, creamy taste we’re after.

Read Also: Mexican Chicken Salad Recipe

Final Thoughts

This southern chicken salad recipe has become such a staple in my kitchen that I almost always have a container of it waiting in the fridge. It’s one of those recipes that gets better each time you make it as you learn exactly how you like it seasoned.

I hope you’ll give this recipe a try and let it become part of your regular meal rotation like it has mine. Feel free to drop a comment below and let me know how it turned out for you, or share any variations you come up with!

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