Old fashioned Southern Chicken Salad: A Taste of Sunday Lunch at Grandma’s Table

There are some dishes that are more than just food. They’re memories. They’re the taste of Sunday afternoons, the smell of a grandmother’s kitchen, the sound of family gathered around a table laden with comfort and love. Old-Fashioned Southern Chicken Salad is one of those dishes.

I can still see my grandmother’s china bowl—the one with the faint gold rim and tiny chips along the edge that she refused to replace because “it still holds food just fine.” She’d fill it with her chicken salad, the top mounded high and dusted with paprika for color. It would sit on the sideboard next to the deviled eggs and pimento cheese, waiting for us to make our plates.

The first bite was always the same: creamy, tangy, with little pops of sweetness from the relish and crunch from the celery. It was familiar and perfect, the kind of food that didn’t need to be fancy because it was made with love.

That’s the thing about old-fashioned Southern chicken salad. It’s not trying to impress you with trendy ingredients or complicated techniques. It’s just honest, simple, delicious food made the way it’s been made for generations.

Today, I’m sharing that recipe with you—the one from my grandmother’s china bowl, the one that still tastes like Sunday lunch.

What Makes Chicken Salad “Southern Style”?

Southern chicken salad has a few defining characteristics that set it apart from other versions:

It’s creamy but not overwhelming. The mayonnaise binds everything together without drowning the other ingredients. It should coat the chicken, not pool at the bottom of the bowl.

It has texture and crunch. Finely diced celery, sometimes onion or pecans, add little pops of texture throughout. Every bite should have a little something interesting.

It’s slightly sweet. Many Southern versions include sweet pickle relish or a touch of sugar. That hint of sweetness balances the tangy mayonnaise and savory chicken perfectly.

It’s versatile. Southern chicken salad can be served on white bread, in a tomato, on a bed of lettuce, or with crackers. It works for lunch, dinner, or a fancy ladies’ luncheon.

It’s made with love and leftovers. Traditional Southern chicken salad was born from practicality—using up leftover roast chicken or Sunday fried chicken. Nothing went to waste, and everything got transformed into something delicious.

Why You’ll Love This Old-Fashioned Chicken Salad

Simple, honest ingredients. Nothing fancy, nothing complicated. Just good food made right.

Perfect for any occasion. Serve it for lunch, dinner, picnics, potlucks, or fancy gatherings. It fits everywhere.

Make-ahead friendly. Actually, it’s better the next day. Perfect for entertaining.

Versatile serving options. Sandwiches, salads, stuffed tomatoes, with crackers—endless possibilities.

Budget-friendly. Uses simple ingredients and is perfect for using up leftover chicken.

Nostalgic. For so many of us, this tastes like childhood, like grandma’s kitchen, like home.

Crowd-pleasing. I’ve never made this for anyone who didn’t love it.

Better than store-bought. Homemade chicken salad is in a league of its own.

The Complete Ingredient Breakdown

For the Chicken:

4 cups cooked chicken, finely chopped or shredded

This is the heart of the dish. Use leftover roasted chicken, poached chicken breasts, or even a rotisserie chicken from the store. The key is to chop it finely but not mush—you want distinct pieces that will hold the other ingredients .

White meat, dark meat, or a mix? A combination of white and dark meat gives the best flavor and texture. White meat alone can be dry; dark meat adds richness .

For the Creamy Base:

1 cup good-quality mayonnaise

Mayonnaise is the soul of chicken salad. Don’t skimp here—use a brand you love. Duke’s is the classic Southern choice for its tangy, vinegar-forward flavor. Hellmann’s works beautifully too .

2 tablespoons sweet pickle relish

This is the secret Southern ingredient. The sweet, tangy relish adds flavor and moisture that makes chicken salad irresistible. Drain it slightly before adding .

1 tablespoon Dijon or yellow mustard

Adds a little tang and depth. Yellow mustard is classic; Dijon is more sophisticated. Both work .

1 tablespoon fresh lemon juice

Brightens all the flavors and cuts through the richness .

½ teaspoon salt (or to taste)

½ teaspoon black pepper

For Texture and Crunch:

1 cup finely diced celery

Celery adds that essential crunch. Dice it very fine so you get little pops of texture in every bite, not big chunks .

¼ cup finely diced onion

Yellow or sweet onion adds a little sharpness. If you’re not a fan of raw onion, you can soak the diced onion in cold water for 10 minutes to mellow it .

½ cup pecans, toasted and chopped (optional but traditional)

Toasted pecans add wonderful crunch and that distinctly Southern flavor. Toast them in a dry skillet for a few minutes until fragrant .

For Extra Flavor (Optional):

2 tablespoons chopped fresh parsley

Adds color and freshness .

1 tablespoon chopped fresh dill

Dill and chicken are a beautiful combination .

¼ cup sweetened dried cranberries

Adds sweetness and color. Not traditional but delicious .

¼ cup chopped green olives

For a tangy, briny twist .

Step-by-Step Instructions

Step 1: Prepare the Chicken

If you’re starting with raw chicken, here’s how to poach it perfectly:

Place chicken breasts in a saucepan and cover with cold water. Add a teaspoon of salt and any aromatics you like (bay leaf, peppercorns, garlic). Bring to a boil, then reduce heat and simmer for 12-15 minutes until cooked through. Let cool in the liquid for 10 minutes, then drain and chop.

If using rotisserie chicken, remove the skin and bones and chop the meat finely.

Step 2: Toast the Pecans (If Using)

Place pecans in a dry skillet over medium heat. Cook, stirring frequently, for 3-5 minutes until fragrant and lightly browned. Watch carefully—they burn quickly. Remove from pan and let cool, then chop.

Step 3: Combine the Creamy Base

In a large bowl, whisk together:

· 1 cup mayonnaise
· 2 tablespoons sweet pickle relish
· 1 tablespoon mustard
· 1 tablespoon lemon juice
· ½ teaspoon salt
· ½ teaspoon pepper

Step 4: Add the Vegetables

Add the finely diced celery and onion to the bowl. Stir to combine.

Step 5: Add the Chicken

Add the chopped chicken to the bowl. Fold gently until everything is well coated with the dressing. The chicken should be evenly distributed throughout.

Step 6: Add the Extras

Fold in the toasted pecans, fresh herbs, or any other optional ingredients you’re using.

Step 7: Taste and Adjust

Taste your chicken salad and adjust seasoning. You might want more salt, more pepper, a little more lemon juice, or an extra spoonful of relish.

Step 8: Chill

Cover and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to meld and develop. The salad will taste even better the next day.

Step 9: Serve

Serve chilled or at room temperature. Dust with paprika for color if desired.

The Science Behind Perfect Chicken Salad

Finely chopped chicken: The texture matters. If the pieces are too large, the salad won’t hold together well. Too fine, and it becomes mushy. Aim for small, uniform pieces about ¼-inch in size.

Drain your relish: Sweet pickle relish contains liquid. If you add it without draining, your chicken salad can become watery. Drain it lightly before adding.

Chilling time: This isn’t just about temperature. Time allows the flavors to meld and the mayonnaise to penetrate the chicken. Day-old chicken salad is always better.

Toast your nuts: Toasting pecans isn’t just for flavor—it also keeps them crunchier. Raw nuts can soften in the dressing; toasted nuts stay crisp longer.

Troubleshooting Common Issues

My Chicken Salad Is Too Dry

Add more mayonnaise, a tablespoon at a time, until it reaches your desired consistency. You can also add a little more pickle relish or a splash of chicken broth.

My Chicken Salad Is Too Wet

Either too much mayonnaise or the relish wasn’t drained. You can add more chicken or some finely chopped celery to absorb excess moisture.

It’s Bland

Add more salt and pepper. Also check that your mayonnaise is good quality—it makes a huge difference. A little extra lemon juice can brighten things up.

The Onion Flavor Is Too Strong

Next time, soak the diced onion in cold water for 10 minutes before adding. This mellows the sharpness significantly.

My Pecans Got Soft

Always add nuts just before serving if you’re not eating the whole batch at once. Or toast them well and fold in gently—they’ll stay crunchier.

It’s Too Tangy

Add a little more mayonnaise to balance the acidity. A pinch of sugar can also help.

Delicious Variations

Once you’ve mastered the classic, try these variations.

Grape and Pecan Chicken Salad

Add 1 cup halved red grapes and increase the pecans to ¾ cup. The sweet grapes are wonderful with the savory chicken .

Curry Chicken Salad

Add 1 teaspoon curry powder to the mayonnaise mixture. The warm spices are delicious.

Tarragon Chicken Salad

Add 2 tablespoons fresh chopped tarragon. Tarragon and chicken are a classic pairing.

Apple and Walnut Chicken Salad

Add 1 diced Granny Smith apple and ½ cup toasted walnuts. The apple adds sweetness and crunch .

Buffalo Chicken Salad

Add ¼ cup buffalo sauce to the mayonnaise and use crumbled blue cheese instead of pecans. Serve with celery sticks.

Avocado Chicken Salad

Replace half the mayonnaise with mashed avocado. It’s lighter, greener, and delicious .

Low-Carb Chicken Salad

Serve on lettuce leaves or in hollowed-out tomatoes. The salad itself is naturally low in carbs.

Pimento Cheese Chicken Salad

Add ½ cup pimento cheese to the mixture. Because two Southern classics are better than one.

What to Serve With Old-Fashioned Chicken Salad

On white bread: The classic Southern chicken salad sandwich. Soft white bread, no crusts if you’re fancy .

In a tomato: Hollow out a ripe tomato and fill with chicken salad. Beautiful for luncheons .

On a bed of lettuce: Simple and elegant .

With crackers: Perfect for snacking and parties .

In a croissant: Fancy and delicious .

With fresh fruit: Grapes, apple slices, or melon on the side .

With potato chips: The perfect crunch alongside .

With sweet tea: Because it’s the South .

Storage and Make-Ahead Tips

Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. The flavor actually improves for the first day or two .

Do not freeze: Mayonnaise-based salads do not freeze well. The texture will break upon thawing .

Make-ahead for parties: This salad is perfect for making a day ahead. The flavors meld beautifully overnight.

Transporting: Keep chilled until serving time. If traveling, pack in a cooler with ice packs.

The History of Chicken Salad in the South

Chicken salad has deep roots in American culinary history, dating back to the 19th century. The first published recipe appeared in 1863, and it quickly became a popular way to use up leftover chicken .

In the South, chicken salad took on a life of its own. It became a staple of ladies’ luncheons, bridge parties, and church gatherings. Every family had their own version, passed down through generations. Some added grapes, some added pecans, some added celery—but all were made with love and served with pride .

The sweet pickle relish is a distinctly Southern touch, adding that hint of sweetness that balances the tangy mayonnaise. It’s the kind of detail that makes Southern chicken salad different from all others .

Today, chicken salad remains a beloved Southern classic. You’ll find it in diners and delis, at family reunions and fancy teas. It’s comfort food that’s stood the test of time .

Why This Recipe Deserves a Place in Your Kitchen

This Old-Fashioned Southern Chicken Salad represents everything I love about Southern cooking. It’s honest, practical, and deeply satisfying. It transforms simple ingredients into something special. It’s perfect for any occasion, from a quiet lunch to a grand gathering. And it carries with it generations of family tradition .

I’ve made this chicken salad for countless lunches and dinners. I’ve served it at baby showers and bridge parties, at picnics and potlucks. Every single time, it’s a hit .

There’s something about that combination of creamy, tangy, crunchy, and savory that people just can’t resist. It’s familiar and comforting, yet always welcome .

This recipe has become a staple in my kitchen for good reason. It’s reliable, versatile, and always delicious .

And now it can be that for you too .

So chop that chicken. Dice that celery. Mix that dressing. And get ready to taste the chicken salad that tastes like Sunday lunch at Grandma’s table .

Your family is about to be very, very happy .

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Have you made this Old-Fashioned Southern Chicken Salad? What’s your favorite way to serve it? I’d love to hear about your experience in the comments below!

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