Classic Southern Chicken Salad Recipe

I consider myself to be a bit of a chicken salad connoisseur. This Classic Southern Chicken Salad recipe is a long-time favorite.

It was originally based on an older “Southern Living” magazine recipe, but over the years I’ve made it my own.

Classic Southern Chicken Salad

This is definitely a more traditional chicken salad. There are no grapes or apples in this one. (Although I love those, too!) Just well-cooked chicken, celery, almonds and a little onion.

Oh, and Duke’s mayonnaise, of course!

Ingredients:

Here are the ingredients that you will need.

• Chicken breast, poached (I’ve never used a rotisserie chicken for this recipe, but I think it would work! Let me know if you try it.)
• Chicken broth (homemade, boxed, or Better Than Bouillon)
• Celery, diced
• Sliced almonds, toasted
• Onion, finely minced
• Mayonnaise (I really do use Duke’s, but any good mayo will work)
• Heavy whipping cream
• Fresh lemon juice

How to Poach the Chicken

Did you know that you shouldn’t actually boil chicken? It makes it tough!

Y’all I have to confess that I spent years over cooking and over-boiling my chicken before I learned this method.

Here’s how I poach chicken:

• Place the chicken breasts in a Dutch oven (I use three for this recipe).
• Cover with chicken broth, whatever you have on hand.
• Optional: Add aromatics like thyme sprigs, a bay leaf, garlic, carrot, onion, or celery.
• Season lightly with salt, keeping in mind how salty your broth is.
• Bring just to a simmer – not a boil.
• Simmer gently for 15–20 minutes, depending on the size of the chicken.
• Remove from the heat and let the chicken cool in the broth for about 30 minutes.
• Remove the chicken and let it cool completely before chopping.
• You can save the broth in the refrigerator to use later.

Toasting Almonds

The original recipe didn’t include almonds, but I think they add great flavor and texture. If you want to go really old school, you can leave them out.

I prefer sliced almonds rather than slivered for a lighter crunch. I usually toast them lightly, but if you’re short on time, un-toasted is fine.

Since the almonds need to cool, it’s a good idea to toast them while the chicken is cooling.

To toast: Spread 1 cup of sliced almonds on a baking sheet and bake at 350°F for about 6 minutes, stirring halfway through.

You’re looking for light toasting – just enough to add a little pizzazz without overpowering the delicate chicken and celery.

Mixing up the Classic Chicken Salad

Once the chicken and almonds are cooled you are ready to go!

• Slice up 1 1/2 cups of celery
• Finely mince about 1/4 cup of white onion
• Chop up the cooled chicken. I prefer chopped rather than shredded for this recipe.
• In a bowl, combine the chicken, 1 cup mayonnaise, ¼ cup whipping cream, celery, onion, and 2 tablespoons fresh lemon juice.
• Stir to combine. (If you are going to leave out the almonds then you will want to use less mayo!)
• Add salt and pepper to taste.
• Gently fold in the cooled almonds.
• Enjoy immediately or chill to let the flavors combine!

TIP: If the chicken salad is too dry after chilling you can add either a little more whipping cream or a little more lemon juice. Taste to decide which!

I love this classic southern chicken salad with club crackers, but it’s also great served over a bed of lettuce, along with a perfectly ripe southern summer tomato, or on a sandwich.

I make this all the time to have around for lunch at home, but it’s also a perfect recipe for a baby showers, wedding showers, a spring picnic, or for a ladies’ get-together.

Hope you enjoy!