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
Simple ingredients. Big flavor. And even better the next day.
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
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
How to Make Our Creamy Southern Chicken Salad
Prep the chicken
Add cold, cooked chicken to a large mixing bowl.
Shredded = creamier texture.
Diced = classic deli-style bite.
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.
Add the crunch
Stir in celery, onion, pickles, and fresh herbs to the dressing.
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.
Chill for best flavor
Transfer to airtight containers and refrigerate at least 1 hour (2–4 hours is best).
