Southern Chicken Salad takes your favorite classic chicken salad recipe and kicks it up a notch with hard boiled eggs, shredded chicken and sweet pickle relish. A round the year must have, this Southern Chicken Salad recipe is creamy, crunchy, packed with flavor and will soon be your go-to favorite chicken salad. | A Wicked Whisk
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5 from 2 votes

Southern Chicken Salad

Southern Chicken Salad takes your favorite classic chicken salad recipe and kicks it up a notch with hard boiled eggs, shredded chicken and sweet pickle relish. A round the year must have, this Southern Chicken Salad recipe is creamy, crunchy, packed with flavor and will soon be your go-to favorite chicken salad. | A Wicked Whisk
Prep Time10 mins
Cook Time28 mins
Chill Time2 hrs
Course: Salad, Side Dish, Snack
Cuisine: American
Servings: 6
Calories: 337.7kcal
Author: Heather - A Wicked Whisk

Ingredients

Roasted Chicken

  • 3 large chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Hard Boiled Eggs

  • 5 large eggs
  • 2 teaspoons vinegar

Southern Chicken Salad

  • 2 ribs celery diced
  • 6 green onions chopped
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 3 tablespoons sweet pickle relish
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 lemon juiced
  • 1 tablespoon dill minced

Instructions

  • To make Southern Chicken Salad, get your eggs and chicken cooking at the same time.  Start by adding your eggs to cold water in a large saucepan along with a splash of vinegar.  Heat your saucepan on High until your water boils, then cover your pan and turn your burner off.  Do not remove your saucepan but let it continue to stay on the now turned off stove burner.  Let sit for 12 minutes and then move your eggs to either a bowl filled with ice and water or run them under cold water for a few minutes until they cool down are able to be handled.  Lightly crack your egg, peel off the shell and set aside. 
  • While your eggs are cooking, preheat your oven to 350 degrees, spray a baking sheet with non-stick spray and then lightly coat your chicken breasts with olive oil, salt and pepper.  Transfer your chicken to the baking pan and bake for 30 minutes. Remove from the oven and let cool for 5-10 minutes.  Using a fork, gently pull apart and shred your chicken, moving the shredded chicken to a large mixing bowl as you go. 
  • Once all of your chicken has been shredded, move your eggs to a cutting board and either chop or mash your hard boiled eggs before adding them to the mixing bowl. Add the remaining ingredients and stir well to combine.  Cover the bowl with plastice wrap and move to the refrigerator.  Let chill for at least 2 hours but overnight is better.  Serve your Southern Chicken Salad with crackers, veggies or piled high as Chicken Sandwiches.

Notes

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Nutrition

Serving: 6g | Calories: 337.7kcal | Carbohydrates: 8g | Protein: 18.2g | Fat: 26.3g | Saturated Fat: 6.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.3g | Cholesterol: 198.1mg | Sodium: 1488.5mg | Potassium: 220.9mg | Fiber: 1.1g | Sugar: 6.5g | Vitamin A: 750IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 1.2mg