My Southern Style Chicken Salad recipe is the perfect lunch, dinner or appetizer. It’s filled with so much flavor and can be added over lettuce, on top of cucumbers or stuffed in mini peppers for the perfect meal or snack. This recipe can be whipped up in no time at all and serves as an amazing meal prep option.
What Kind of Chicken To Use
- Rotisserie Chicken (I love buying mine at Sam’s Club)
- Boiled Chicken
- Canned Chicken
- Grilled or Baked Chicken
- Chicken Thighs
Tips & Tricks For This Southern Style Chicken Salad
- Finely Shredded Chicken: The key to the perfect chicken salad recipe is shredding the chicken by adding it to a food processor. It gives it the perfect consistency and really is game changer for the overall texture.
- Let it sit in the fridge overnight: Making sure to allow the chicken salad to sit between 3-24 hours makes a big difference in the taste. I always like making my salad the night before and allowing it to sit in the fridge overnight before serving. The flavors are incredible and serving it cold is best in my opinion.
- Homemade Mayo: Store-bought mayo is not my jam. Making mayo homemade is the only way I can eat it. My 60 second Mayo recipe is filled with super simple ingredients and doesn’t have any junk. Click here to grab the recipe.
- Pickle Juice: Adding a tablespoon or so of pickle juice gives the chicken salad great flavor. It’s my secret for my tuna and chicken salad recipes.
How To Serve
- Over lettuce with a tomato and pickle
- Stuffed in mini peppers
- Wrapped in a coconut wrap
- Gluten Free Crackers (Not Keto or Whole30)
- On top of cucumber slices
Shop My Post
Want More Healthy Recipes?
My homemade Southern Style Chicken Salad recipe is easy to make and loaded with homemade mayo, bacon, hard-boiled eggs, bacon, pecans, pickles and onions. Perfect served over lettuce or on top of cucumbers. Only 2 NET carbs per serving! Whole30, Keto, and Paleo.
- 5 cups chicken, cooked and finely shredded
- 1 hard boiled egg, chopped
- 1/4 cup chopped pickles
- 2 slices bacon, cooked and chopped
- 1/2 sweet yellow onion, chopped
- 1 tablespoon parsley, fresh or dried
- 3/4 cup homemade mayo
- 3 tablespoons pecans, rough chopped
- 1 tablespoon pickle juice
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- To a food processor, add in the cooked chicken and pulse for 20 seconds or until the chicken is nice and chopped.
- Transfer the chopped chicken to a large mixing bowl and add the remaining ingredients. Mix with a large wooden spoon until combined and creamy.
- Place a lid on the mixing bowl and place in the fridge for at least 3 hours or overnight before serving. Serve with sliced cucumbers, over lettuce or mini bell peppers.
- This can be stored for 3 to 5 days in the refrigerator safely in an air-tight Tupperware with a lid.
- For the chicken you can boil, bake or grill chicken breast, use canned or even a rotisserie chicken from the store.
- If you want to boil chicken breast for this recipe you can fill a 2 1/2 quart pot with water and add a little salt to flavor the water. When the water is boiling, add the chicken and cook until tender and no longer pink in the center, about 30 minutes. Remove the chicken and allow it to cool.
- Click here for my 60 second homemade mayo recipe
- Category: Entrees/Appetizer
- Cuisine: Whole30, Gluten Free, Keto
- Serving Size: 1/2 cup
- Calories: 247
- Sugar: 1
- Sodium: 433
- Fat: 19
- Carbohydrates: 3
- Fiber: 1
- Protein: 16
- Cholesterol: 103
Keywords: Southern Style Chicken Salad, Keto, Paleo, Whole30, Chicken Salad