Some afternoons in town move slower than expected. The courthouse clears out early, the bakery closes its doors, and the grocery store feels almost peaceful. On one of those days, I watched a few parents linger in the deli section, trading quick dinner ideas while their kids tugged at sleeves.
Someone mentioned chicken salad for sandwiches, and another chimed in about how their grandmother used to make it with just a handful of ingredients. That short exchange stayed with me all the way home.
Back in my kitchen, the house felt settled. Laundry hummed in the background, papers were stacked by the door, and the fridge held leftover cooked chicken from the night before. I set out a mixing bowl and started chopping celery while my youngest hovered nearby asking what was for dinner. It was one of those moments where cooking did not need a plan, just a sense of direction.
Old Fashioned Southern Chicken Salad came together from that place. It reminded me of church luncheons, weekday lunches packed in a hurry, and recipes passed around without measurements scribbled on index cards. This version keeps things straightforward, dependable, and easy to share. The kind of food that fits into real schedules and real conversations.
Short Description
Old Fashioned Southern Chicken Salad is a creamy blend of tender chicken, crisp celery, sweet pickle relish, and a lightly seasoned dressing that chills into a balanced, satisfying dish perfect for sandwiches or simple lunches.
Key Ingredients
- 3 cups cooked chicken finely chopped or shredded
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- ⅓ cup celery finely diced
- ¼ cup sweet pickle relish
- ¼ cup red onion finely minced
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Optional chopped hard boiled eggs
Tools Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Spoon or spatula
Cooking Instructions
Step 1: Prepare the chicken
Place the cooked chicken into a large mixing bowl. The pieces should be finely chopped or gently shredded so the salad holds together well. If the chicken feels dry, that is fine. The dressing will add moisture.
Step 2: Make the dressing
In a separate bowl, whisk together the mayonnaise, mustard, sugar, salt, black pepper, and paprika until smooth and evenly blended. The mixture should look creamy with no streaks of seasoning.
Step 3: Combine chicken and dressing
Pour the dressing over the chicken. Using a spoon or spatula, gently fold until the chicken is evenly coated. Avoid stirring too aggressively so the texture stays tender.
Step 4: Add the vegetables
Add the diced celery, sweet pickle relish, and minced red onion to the bowl. Mix slowly until everything is well distributed. The salad should show bits of crunch throughout.
Step 5: Adjust seasoning
Taste the mixture and adjust salt or pepper as needed. If adding chopped hard boiled eggs, fold them in gently at this stage.
Step 6: Chill before serving
Cover the bowl and refrigerate for at least 30 minutes. This resting time allows the flavors to come together and the texture to firm slightly.
Why You’ll Love This Recipe
Uses simple pantry and fridge staples
Easy to prepare ahead of time
Balanced flavors without being heavy
Works for lunches dinners or gatherings
Family friendly and budget conscious
Mistakes to Avoid & Solutions
Using warm chicken
Warm chicken can thin the dressing and affect texture.
Solution: Let chicken cool completely before mixing.
Over chopping the vegetables
Vegetables cut too fine can disappear into the salad.
Solution: Dice evenly so each bite has texture.
Skipping the chill time
Serving too soon can taste flat.
Solution: Chill at least 30 minutes before serving.
Over seasoning early
Flavors intensify as the salad rests.
Solution: Season lightly at first and adjust later.
Serving and Pairing Suggestions
Serve on sandwich bread or croissants
Spoon over crisp lettuce for a lighter option
Pair with fresh fruit or sliced tomatoes
Works well for family style lunches or picnics
Serve chilled for best texture
Storage and Reheating Tips
Store in an airtight container in the refrigerator
Keeps well for up to 3 days
Stir gently before serving leftovers
Do not freeze as the texture will change
No reheating needed since it is served cold
FAQs
1. Can I use rotisserie chicken?
Yes. Rotisserie chicken works well and saves time.
2. Can I reduce the mayonnaise?
Yes. Start with ⅓ cup and add more if needed.
3. Is this recipe sweet?
It has a mild sweetness from relish and sugar but stays balanced.
4. Can I make it the night before?
Yes. Making it ahead improves flavor.
5. What bread works best for sandwiches?
Soft sandwich bread or croissants hold the filling well.
Tips & Tricks
Chop chicken while slightly cold for cleaner cuts
Use a sharp knife to keep vegetables crisp
Stir gently to keep texture intact
Taste again after chilling before serving
Recipe Variations
Southern Egg Chicken Salad
Add 2 chopped hard boiled eggs during Step 5. This creates a richer texture and deeper flavor. Reduce mayonnaise slightly to keep balance.
Lightened Chicken Salad
Replace half the mayonnaise with plain Greek yogurt. Mix dressing as usual and proceed with the recipe for a lighter finish.
Crunchy Nut Chicken Salad
Add ¼ cup finely chopped toasted pecans during Step 4. This adds crunch and a subtle nutty note.
Final Thoughts
This chicken salad fits naturally into everyday routines. It comes together without stress and settles into the fridge ready when needed. That reliability matters on busy days when meals still need to happen.
When it is time to eat, it brings a sense of ease to the table. Sandwiches get built quickly, lunches pack up neatly, and nothing feels overdone. Recipes like this support real life cooking, and that is why it continues to earn its place in my kitchen.
Old Fashioned Southern Chicken Salad
Ingredients
- 3 cups cooked chicken finely chopped or shredded
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- ⅓ cup celery finely diced
- ¼ cup sweet pickle relish
- ¼ cup red onion finely minced
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Optional chopped hard boiled eggs
Instructions
- Chop or shred the cooked chicken and place it in a large bowl.
- Whisk mayonnaise, mustard, sugar, salt, black pepper, and paprika until smooth.
- Fold the dressing gently into the chicken until evenly coated.
- Add celery, sweet pickle relish, and red onion, mixing slowly.
- Taste and adjust seasoning, folding in eggs if using.
- Cover and refrigerate for at least 30 minutes before serving.
