Southern style chicken salad is a smooth, spreadable classic made with poached chicken breast, celery, sweet onion, pickle relish and chopped hard boiled eggs, all blitzed together in a food processor with mayonnaise.
The finely processed texture makes it ideal for sandwiches and crackers, and the recipe makes enough for a crowd. Plan on about 85 minutes from start to finish, including poaching, cooling and a short chill.
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Why This Southern Style Chicken Salad Recipe Works
Poaching the chicken gently keeps the breast tender instead of dry and gives you plenty of meat for a crowd. The food processor then does the chopping, so the salad has a uniform, spreadable texture that holds together on bread.
Sweet onion and pickle relish give the salad its signature sweet and tangy flavor, while celery salt adds a savory note. Hard boiled eggs make the dressing richer and fill out the texture.
Everything can be made a day ahead, which makes this a favorite for showers, picnics and potluck tables.
Ingredients for Southern Style Chicken Salad
- 2 lb boneless skinless chicken breasts
- 6 cups water or low sodium chicken broth, for poaching
- 2 large celery stalks, cut into 2 inch pieces
- 1/2 medium sweet onion, cut into 2 inch pieces
- 1/4 cup sweet pickle relish
- 3/4 cup mayonnaise
- 2 large eggs, hard boiled and peeled
- 1/2 tsp celery salt
- 1/4 tsp ground black pepper
Chicken breasts. Choose evenly sized breasts so they cook at the same rate. Poaching in a gentle simmer keeps them tender rather than rubbery.
Celery and sweet onion. Cut them into large chunks so the food processor can chop them evenly. Sweet onion keeps the flavor mild.
Pickle relish. Sweet relish is traditional and adds a tangy sweetness. Dill relish gives a sharper, less sweet salad.
Mayonnaise. Start with 1/2 cup and add up to 3/4 cup for the creaminess you like. Olive oil mayonnaise has a lighter flavor.
Hard boiled eggs. They add richness and make the texture fuller. Cool them in ice water so they peel cleanly.
How to Make Southern Style Chicken Salad
1. Poach the chicken. Place the chicken in a large pot with the water or broth. Bring to a gentle simmer over medium heat, about 8 minutes, then cover and cook for 15 to 18 minutes, until the thickest piece reaches 165 degrees F.
2. Rest the chicken. Turn off the heat and let the chicken rest in the liquid, covered, for 10 minutes. Move it to a plate and cool for 15 minutes.
3. Boil the eggs. Place the eggs in a small pot, cover with 1 inch of cold water and bring to a boil. Turn off the heat, cover and let stand for 12 minutes, then cool in ice water for 10 minutes and peel.
4. Cut the chicken. Dice the cooled chicken into 2 inch cubes so it fits the food processor easily.
5. Process in batches. Add the chicken, celery, onion, relish, mayonnaise, quartered eggs, celery salt and pepper to a 6 quart food processor. Pulse 8 to 10 times, then scrape the sides. Work in two batches if your processor is smaller.
6. Adjust the texture. Pulse 3 to 5 more times for a finer texture, or add 1 to 2 tablespoons more mayonnaise if the salad looks dry.
7. Chill. Cover and refrigerate for at least 30 minutes so the flavors blend before serving.
How to Serve Southern Style Chicken Salad
Spread the salad on soft sandwich bread or croissants, or serve it with crackers and celery sticks. For a Southern style lunch spread, add fluffy dinner rolls, an easy green bean casserole, air fryer asparagus and air fryer garlic bread slices.
How to Store and Reheat Southern Style Chicken Salad
Refrigerate the salad in an airtight container for 3 to 4 days, and keep it cold within 2 hours of serving. Do not freeze it, since mayonnaise and eggs turn watery and rubbery after thawing. Stir before serving to bring back the creamy texture.
Tips and Variations for Southern Style Chicken Salad
Do not overprocess. Short pulses keep a little texture. Running the machine continuously turns the chicken into paste.
Use thighs for richer flavor. Boneless skinless thighs poach in about the same time and add extra moisture.
Cool the chicken first. Warm chicken melts mayonnaise and makes the salad greasy. Let it cool before processing.
Choose your relish. Sweet relish makes a classic salad, and dill relish gives a tangier one. Drain it well before adding.
Adjust the mayonnaise. Begin with 1/2 cup, pulse, then add more by the tablespoon until the salad is creamy but not loose.
Make it a day ahead. The flavors blend overnight. Stir well and taste before serving.
Add a little spice. A pinch of paprika or a teaspoon of yellow mustard gives the salad a little extra depth.
Keep it cold. Mayonnaise based salads belong in the refrigerator. The University of Illinois Extension picnic salad guide shares simple ways to keep cold salads safe outdoors.
Frequently Asked Questions About Southern Style Chicken Salad
How long does southern style chicken salad keep in the fridge?
It keeps for 3 to 4 days in an airtight container in the refrigerator. Stir before serving and discard it if it smells off.
Can I make southern style chicken salad without a food processor?
Yes. Finely dice the chicken, celery, onion and eggs by hand, then stir everything together with the mayonnaise, relish and seasonings. The texture will be chunkier but just as flavorful.
What makes southern style chicken salad different from other chicken salads?
It usually includes sweet pickle relish and chopped hard boiled eggs, and the ingredients are chopped very fine, giving a smooth, spreadable texture.
Can I use rotisserie chicken?
Yes. Use about 4 cups of diced rotisserie chicken, which is roughly one whole bird, skip the poaching and reduce the celery salt because the chicken is already seasoned.
Should I use sweet or dill relish?
Sweet relish is the traditional choice for this salad. Use dill relish if you prefer a tangier, less sweet flavor.
Southern Style Chicken Salad
Equipment
- Large pot
- Small pot
- Food processor
- Instant read thermometer
- Cutting board
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts
- 6 cup water or low sodium chicken broth for poaching
- 2 celery stalks large, cut into 2 inch pieces
- ½ sweet onion medium, cut into 2 inch pieces
- ¼ cup sweet pickle relish drained
- ¾ cup mayonnaise
- 2 large eggs hard boiled and peeled
- ½ tsp celery salt
- ¼ tsp ground black pepper
Instructions
Cooking
- Simmer. Put the chicken in a large pot with the liquid. Heat over medium until barely simmering, cover and cook 15 to 18 minutes, until the thickest piece reads 165 degrees F. Rest. Turn off the heat and let the chicken sit in the liquid, covered, for 10 minutes, then cool on a plate for 15 minutes.
- Cook the eggs. Cover the eggs with cold water, bring to a boil, remove from the heat and cover for 12 minutes. Chill in ice water for 10 minutes, then peel.
- Dice. Cut the cooled chicken into 2 inch cubes and quarter the eggs.
- Pulse. Combine the chicken, celery, onion, relish, mayonnaise, eggs and seasonings in the processor and pulse 8 to 10 times, scraping once. Use two batches for a smaller machine.
- Finish. Pulse a few more times for a finer texture, adding extra mayonnaise by the tablespoon if dry.
- Refrigerate. Cover and chill at least 30 minutes before serving.
