Southern Style Chicken Salad

Ingredients

• 420 g (3 cups)cooked chicken, chopped, from a shop-bought rotisserie chicken
• 240 ml (1 cup)mayonnaise; Duke’s Mayo recommended
• 2celery hearts, finely chopped
• 75 g (½ cup)red onion, finely chopped
• 60 g (¼ cup)sweet relish
• 2hard-boiled eggs, chopped
• 7.5 ml (1½ teaspoons)Cajun seasoning; use seasoned salt as a substitute
• 2.5 ml (½ teaspoon)garlic powder
• To tastefreshly ground black pepper
• Optionalbutter croissants, lettuce and tomatoes, for serving

Instructions

1. 1

   Mix the salad

   Put all the ingredients in a large bowl and mix until well combined. Taste and adjust the seasoning if needed by adding more.

2. 2

   Serve the salad

   Serve the chicken salad in sandwiches or however you like.

What is Southern-style chicken salad?

Chicken salad is a familiar American dish of cooked chicken bound with a creamy dressing and often served in a sandwich. Southern-style versions commonly pair that base with crisp vegetables, relish and seasoning.

Here, hard-boiled egg makes the mixture more substantial, while sweet relish brings a tangy-sweet note. Using ready-cooked chicken keeps the preparation simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 36g protein, 8g carbs, 48g fat.

Chicken and eggs provide most of the protein, while the mayonnaise supplies much of the fat and energy. The chicken, relish and vegetables contribute carbohydrates in smaller amounts; serve a moderate scoop with plenty of lettuce or other vegetables for a balanced plate.

Choose the chicken

Cooked chicken: Rotisserie chicken is convenient and already seasoned, so taste the mixture before adding extra salt or seasoning. Remove the skin and bones, then chop the meat into bite-sized pieces.

Build the texture

Celery and onion: Chop both finely so they are easy to scoop into a sandwich and distribute evenly through the creamy dressing.

Egg and relish: Chop the eggs small, and fold them in gently so they keep some shape. The relish adds moisture and sweetness, so mix thoroughly before deciding whether the salad needs more seasoning.

Season to taste

Cajun seasoning: Its blend of spices gives the salad a savoury kick; seasoned salt is the suggested substitute. Different blends vary, so taste before adding more.

Black pepper: Grind it in to suit your preference. The recipe does not specify an amount, so start lightly and adjust after mixing.

Mix for a creamy finish

Even coating: Stir until the mayonnaise and relish coat the chicken and vegetables throughout. Avoid mashing the chopped egg and chicken as you mix, so the salad retains texture.

Serve it your way

Sandwiches: Spoon the salad into butter croissants, or serve it with lettuce and tomatoes as suggested. These add freshness and contrast to the creamy filling.

Make a plate: Serve alongside a green salad or crunchy vegetables for a simple lunch. Keep the chicken salad chilled until serving.

Recipe notes & tips

• Chop the celery and red onion finely for an evenly textured filling.
• Taste before adding extra seasoning, especially if your cooked chicken is already well seasoned.
• Mix until coated but stop before the chicken and eggs break down.
• For a neater sandwich, keep the filling chilled until you are ready to serve.
• Add lettuce and tomato just before serving so they stay crisp.

Variations

• Add crunch: Stir in chopped nuts for another crisp element.
• Make it tangier: Add a little extra sweet relish, tasting as you go.
• Use a different seasoning: Swap the Cajun seasoning for seasoned salt as suggested.
• Serve in lettuce: Spoon the salad into lettuce leaves instead of croissants.
• Add fresh herbs: Fold in chopped parsley or chives for a fresh savoury note.

Common mistakes to avoid

• Large vegetable pieces: Chop the celery and onion finely so they mix evenly and fit comfortably in a sandwich.
• Overmixing: Stir just until combined to keep the chicken and eggs from becoming mushy.
• Over-seasoning: Chicken and seasoning blends can already be salty; taste the mixture before adding more.
• Serving warm: Chill the salad before serving if the cooked chicken is still warm, and keep it refrigerated.
• Adding wet vegetables early: Add lettuce and tomato when serving so they do not soften the filling.

How to store

Keep the chicken salad covered in the fridge and use within 3–4 days, provided the chicken was freshly prepared and properly chilled. Stir before serving; it is best served cold rather than reheated.

Frequently asked questions