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Chicken Salad Chick Olivia's Old South

A fan-favorite Southern chicken salad that combines shredded chicken, crunchy celery, and sweet pickle relish for a creamy, satisfying dish perfect for any occasion.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken breast, shredded Use rotisserie chicken for convenience.
  • 2 tablespoons celery, finely minced Minced finely for subtle crunch.
  • ⅔ cup Dukes Mayonnaise Can substitute with Greek yogurt for a lighter version.
  • ⅛ teaspoon onion powder
  • 2 hard-boiled eggs peeled and diced
  • 3 tablespoons sweet pickle relish
  • 1 tablespoon pickle juice

Method
 

Preparation
  1. Shred the cooked chicken using a food processor or Kitchen Aid for the perfect texture.
  2. Finely mince the celery so that the pieces are almost undetectable for subtle crunch.
  3. In a medium bowl, mix together the shredded chicken, minced celery, diced eggs, pickle relish, mayonnaise, and onion powder.
  4. Stir until everything is well combined.
  5. Refrigerate the salad for about 1 to 2 hours to let the flavors meld.
Serving Suggestions
  1. Serve the chicken salad on bread, alongside crackers, or over a fresh salad.
  2. For added color and flavor, present it beautifully on a platter with fresh herbs.
  3. Pair with crusty bread or light crackers for lunch, or serve it on a bed of mixed greens.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For best results, consume fresh as freezing may alter the texture. Chill before serving to enhance flavors.