Southern Chicken Salad with Celery and Dill Pickles

Southern Chicken Salad

Southern-style chicken salad is a chilled, scoopable mixture of tender chicken, finely diced celery and dill pickle, and a creamy mayonnaise dressing with mustard and lemon. Small, distinct pieces of chicken give it texture without making it difficult to spread on a sandwich.

Poach the chicken for this version, or use cooked rotisserie chicken as a shortcut. Chop or lightly shred the chicken while it is warm, then cool it completely before adding the dressing. Chill the finished salad for at least 2 hours so the flavors can meld.

Ingredients for Southern Chicken Salad

• 1 1/2 pounds boneless, skinless chicken breasts (680g)
• About 4 cups low-sodium chicken stock, or enough to cover the chicken
• 1/2 cup mayonnaise (115g)
• 2 celery ribs, finely diced (about 1/2 cup; 60g)
• 1/4 cup finely diced dill pickle, drained (35g)
• 1 teaspoon yellow mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste

How to Make Southern Chicken Salad

1. Poach the chicken: Place the chicken breasts in a medium saucepan in a single layer. Add enough cool stock to cover them, using water if needed. Bring to a gentle simmer over medium heat, then reduce the heat to maintain a low simmer. Leave the pot uncovered or partially covered, and turn the chicken once if needed to keep it submerged. Begin checking around 18 minutes; the chicken usually takes 20–25 minutes, depending on thickness. It should be opaque throughout and reach 165°F (75°C) in the thickest part.
2. Chop and cool: Transfer the chicken to a clean cutting board. While it is warm, roughly chop or lightly shred it into small, distinct pieces. Let it cool completely before adding the dressing; warm chicken can make mayonnaise dressing loose.
3. Mix the dressing: In a mixing bowl, stir together the mayonnaise, mustard, lemon juice, salt, and pepper. Fold in the finely diced celery and drained pickle. Taste and adjust the lemon, salt, or pepper as needed.
4. Fold in the chicken: Add the cooled chicken and fold just until coated. Avoid vigorous stirring, which can break down the pieces and make the salad pasty.
5. Chill: Cover and refrigerate for at least 2 hours. Stir gently and taste again before serving.

Southern Chicken Salad Variations

• Rotisserie chicken: Use about 3 cups of cooked rotisserie or leftover chicken in place of the raw chicken and stock. Remove the skin and bones, chop or lightly shred the meat, and skip the poaching step.
• Fruit or nuts: For a sweeter variation, add 1/2 cup halved grapes or diced apple. For extra crunch, add 1/4 cup chopped toasted pecans or walnuts. Neither is needed for the savory version.
• Greek yogurt: Replace some or all of the mayonnaise with plain Greek yogurt for a tangier dressing. Adjust to taste and texture.

Serving Southern Chicken Salad

Serve chilled on toasted bread, sandwich rolls, or croissants. It also works on crackers, in lettuce cups, or over greens; keep the chicken salad mixed together rather than arranging its ingredients as separate toppings.

Make-Ahead and Storage

Make the salad up to 24 hours ahead. Store it covered in an airtight container in the refrigerator at 40°F (5°C) or below, and use within 3–4 days. Stir gently before serving if the dressing has settled.

Freezing is not recommended because the mayonnaise-based dressing may separate and become watery after thawing. Serve the salad chilled; it does not need reheating.

Nutrition

Approximate nutrition per serving, based on 4 servings: 375 calories, 39g protein, 24g fat, and 1g carbohydrates. Per 100g: about 200 calories, 21g protein, 13g fat, and 1g carbohydrates. Values vary with the chicken and mayonnaise used. The drained poaching stock is not included.