A classic, comforting, protein-rich chicken salad made the traditional Southern way — creamy, crunchy, tangy, and absolutely perfect for sandwiches, crackers, or straight from the container. This is the kind of chicken salad you find in small-town delis, Sunday potlucks, and grandmother-approved lunch tables. Made in big, scoopable batches, it’s ideal for weekly meal prep or feeding a crowd.
Servings & Timing
Yield: About 6–8 cups (perfect for 4–6 deli containers)
Prep Time: 20 minutes
Chill Time: 1–2 hours
Total Time: About 1 hour 30 minutes
Nutritional Info (Per 1 Cup – Approximate)
Values will vary based on mayo type and mix-ins.
- Calories: 310
- Fat: 17g
- Carbohydrates: 4g
- Protein: 32–38g
- Sugar: 2g
Ingredients
For the Chicken Salad Base
- 4 cups cooked chicken breast, finely chopped or shredded
- 1 ¼ cups mayonnaise
- ¾ cup plain Greek yogurt (or more mayo)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Crunch & Mix-Ins
- 1 cup finely diced celery
- ½ cup finely diced red onion (or sweet onion)
- ½ cup chopped dill pickles or relish
- ¼ cup fresh parsley or dill, chopped
Optional Add-Ins
- ½ cup chopped toasted pecans (Southern twist)
- 2 hard-boiled eggs, finely chopped
- ½ cup blended cottage cheese (for extra protein)
- 1 teaspoon smoked paprika
Tools You’ll Need
- Large mixing bowl
- Sharp knife & cutting board
- Silicone spatula
- Measuring cups
- Deli containers with lids
- Refrigerator space for chilling
How to Make Creamy Southern Chicken Salad
1. Prep the Chicken
Use cooked, chilled chicken for the best texture.
Shred or dice the chicken depending on your preferred consistency:
- Shredded = softer, creamier
- Diced = chunkier, deli-style
Add chicken to a large bowl.
2. Make the Creamy Dressing
In a separate bowl, whisk together:
- Mayo
- Greek yogurt
- Dijon mustard
- Lemon juice
- Vinegar
- Worcestershire
- Garlic & onion powder
- Salt & pepper
Mix until smooth and silky.
3. Add the Vegetables
Stir in:
- Celery
- Onion
- Pickle or relish
- Fresh herbs
These provide the crunch, tang, and freshness that balance the richness.
4. Combine Everything
Pour the dressing over the chicken and fold gently with a spatula until every piece is coated.
If the mix looks too thick, add 1–2 tablespoons of:
- Mayo
- Greek yogurt
- Pickle juice
- Chicken broth
Taste and adjust seasoning.
5. Chill for Best Flavor
Transfer your chicken salad into deli containers (like in your photo).
Refrigerate at least 1 hour, preferably 2–4 hours.
This allows the flavors to bloom and the mixture to thicken.
Ingredient Additions & Substitutions
Chicken:
Rotisserie chicken works beautifully and adds extra flavor.
Mayo:
Use Duke’s or Hellmann’s for the most classic Southern taste.
Greek Yogurt:
Can be replaced 1:1 with mayo for richer, old-school chicken salad.
Pickles:
Sweet relish = sweeter, more Southern
Dill pickles = brighter, tangier
Herbs:
Dill, parsley, basil, and chives all pair well.
Protein Boost:
Blend ½ cup cottage cheese and mix it into the dressing.
Serving Suggestions
- Scoop onto toasted brioche or sandwich bread
- Serve in lettuce cups for low-carb meals
- Dollop over a bed of greens
- Enjoy with crackers as a snack
- Add to wraps with avocado
- Pack into meal-prep containers for lunch all week
Tips for Best Results
- Chill before serving — warm chicken salad tastes dull.
- Finely chop the vegetables so every bite is evenly balanced.
- Use cold chicken for the creamiest texture.
- Taste after chilling — seasoning changes slightly once cooled.
- Keep it airtight to prevent the salad from drying out.
Storage Instructions
Refrigerator:
Store in sealed deli containers for 4–5 days.
Freezer:
Not recommended — mayo breaks and alters texture.
