Southern Chicken Salad Recipe
User Reviews
5
Southern Chicken Salad Recipe
Description
This Southern Chicken Salad Recipe uses shredded cooked chicken as the base, allowing the dressing to cling well. Dried sweetened cranberries add fruity sweetness, balanced by the crunch of celery and nuts such as almonds, pecans, or walnuts. The dressing blends mayonnaise with apple cider vinegar, sugar, lemon juice, ground mustard, and onion powder, seasoned with salt and black pepper for a mild tang and seasoning.
The final salad is creamy and slightly sweet with varied textures from the nuts and celery. It is chilled for at least 1–2 hours or overnight to let flavors develop and meld. The use of both white and dark meat chicken can enhance flavor, though either can be used.
This salad can be served on its own, in sandwiches, or over greens. It offers a classic Southern-style chicken salad experience.
For homemade chicken, boiling or slow cooking boneless skinless breasts or thighs yields ideal shredded meat. Using a stand mixer paddle attachment can speed shredding multiple cooked chicken pieces. Adjust mayonnaise amounts to preference, typically around three-quarters of a cup, adding more for a wetter texture.
Ingredients
- 3 cups chicken such as from a rotisserie chicken, cooked, shredded
- 1 cup dried sweetened cranberry aka Craisins; or dried cherries; or halved red grapes
- ⅔ cup celery finely diced
- ½ cup almonds or chopped pecans or walnuts, sliced
- ¾ cup mayonnaise or more to taste, Duke’s brand
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon lemon juice
- ¼ teaspoon ground mustard
- ¼ teaspoon onion powder
- kosher salt to taste
- ground black pepper to taste
Instructions
- In a large bowl, toss together the shredded chicken, cranberries (or grapes or cherries), celery, and almonds.
- In a separate bowl, whisk together the mayonnaise, vinegar, sugar, lemon juice, ground mustard, onion powder, ½ teaspoon salt, and a dash of pepper.
- Add the mayonnaise mixture to the chicken mixture; stir gently to combine. Gradually add more mayonnaise, if necessary, to reach the desired consistency.
- Cover and refrigerate for at least 1-2 hours (or overnight) to allow the flavors to come together.
Notes
- Use both white and dark meat chicken for flavor, or whichever you prefer.
- Shredded cooked chicken clings better to the dressing than diced or chopped chicken.
- Store-bought rotisserie chicken offers a convenient, flavorful shortcut.
- To cook chicken at home, boil 1½ pounds of boneless skinless chicken until done, or slow cook 1–2 hours, then shred.
- Use a paddle attachment on a stand mixer to shred large amounts of chicken easily.
- Select a flavorful mayonnaise like Duke’s for best taste.
- The mayonnaise amount can be adjusted based on preferred salad moisture; start with about ¾ cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 428kcal | 21% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 239mg | 10% |
| Potassium | 290mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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