Creamy Southern Chicken Salad

Servings: 4–6 (about 6–8 cups total)
Total Time: ~1 hour 30 minutes (includes chilling)
Difficulty: Easy
Calories per Serving (1 cup): ~310
Macros (approx.): 32–38g protein | 4g carbs | 17g fat

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Intro Paragraph

This Creamy Southern Chicken Salad is everything a classic lunch should be — cool, creamy, crunchy, and deeply satisfying. It’s the kind of recipe you’ll want waiting in the fridge, ready to scoop onto sandwiches, wraps, or straight from the container when hunger hits.

Made with tender chicken breast, a rich but balanced dressing, and just the right amount of crunch from celery, onion, and pickles, this high-protein chicken salad feels indulgent without being heavy. It’s perfect for meal prep, busy weekdays, or anyone craving that nostalgic deli-style comfort with better macros.

Simple ingredients. Big flavor. And even better the next day.

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Look at the Recipe

• Ultra-creamy texture with classic Southern flavor
• High-protein and perfect for meal prep
• Balanced crunch, tang, and richness in every bite

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Ingredients Needed

Chicken Salad Base

• 4 cups cooked chicken breast, finely chopped or shredded
• 1¼ cups mayonnaise
• ¾ cup plain Greek yogurt (or more mayo for richer flavor)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Crunch & Mix-Ins

• 1 cup finely diced celery
• ½ cup finely diced red or sweet onion
• ½ cup chopped dill pickles or relish
• ¼ cup fresh parsley or dill, chopped

Optional Add-Ins

• ½ cup chopped toasted pecans
• 2 hard-boiled eggs, finely chopped
• ½ cup blended cottage cheese (protein boost)
• 1 tsp smoked paprika

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How to Make Our Creamy Southern Chicken Salad

1. Prep the chicken
   Add cold, cooked chicken to a large mixing bowl.
   Shredded = creamier texture.
   Diced = classic deli-style bite.
2. Make the dressing
   In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, vinegar, Worcestershire, salt, pepper, garlic powder, and onion powder until smooth.
3. Add the crunch
   Stir in celery, onion, pickles, and fresh herbs to the dressing.
4. Combine
   Fold the dressing into the chicken gently until evenly coated.
   If too thick, add 1–2 tbsp mayo, Greek yogurt, pickle juice, or chicken broth.
5. Chill for best flavor
   Transfer to airtight containers and refrigerate at least 1 hour (2–4 hours is best).