chicken salad is a total game changer
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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.
Salads
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.
Dairy & Eggs
- 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.
Condiments & Dressings
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
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Dressing
Snacks
Greek yogurt
Salad Dressing
cheese
snack
mayo
dressing
mayonnaise
Cottage Cheese
In a separate bowl, whisk together:
Fruits & Vegetables
- Mayo
- Greek yogurt
- Dijon mustard
- Lemon juice
- Vinegar
- Worcestershire
- Garlic & onion powder
- Salt & pepper
Mix until smooth and silky.
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Greek Yogurt
snack
Snacks
Chicken
dressing
Mayo
mayo
Cheese
Dressing
Cottage Cheese
3. Add the Vegetables
Stir in:
Salads
- Celery
- Onion
- Pickle or relish
- Fresh herbs
These provide the crunch, tang, and freshness that balance the richness.
4. Combine Everything
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Snacks
Dressing
Mayo
cottage cheese
snack
Mayonnaise
Greek Yogurt
Greek yogurt
Garlic
garlic
Pour the dressing over the chicken and fold gently with a spatula until every piece is coated.
Chicken
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
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Cottage Cheese
mayonnaise
garlic
Garlic
snack
dressing
Greek yogurt
Greek Yogurt
cheese
Mayo
Transfer your chicken salad into deli containers (like in your photo).
Dairy & Eggs
Refrigerate at least 1 hour, preferably 2–4 hours.
This allows the flavors to bloom and the mixture to thicken.
Ingredient Additions & Substitutions
Chicken:
Cheese
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:
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Snacks
snack
Garlic
Mayo
mayonnaise
Dressing
Greek yogurt
Cottage Cheese
Salad Dressing
mayo
Sweet relish = sweeter, more Southern
Dill pickles = brighter, tangier
Condiments & Dressings
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
Keep it airtight to prevent the salad from drying out.
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.