Southern Chicken Salad
This Southern chicken salad combines tender hand-shredded chicken with crunchy pecans, halved red grapes, and sweet relish for a creamy, multi-textured salad that works as a sandwich filling or standalone dish.
This Southern chicken salad combines tender hand-shredded chicken with crunchy pecans, halved red grapes, and sweet relish for a creamy, multi-textured salad that works as a sandwich filling or standalone dish.
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In a large mixing bowl, combine the shredded chicken, mayonnaise, sweet relish, Dijon mustard, celery, red onion, pecans, and sugar.
Using a hand mixer, blend the ingredients on a low to medium speed until the chicken is finely shredded and everything is well combined.
Add the halved grapes to the bowl.
Gently fold in the grapes with a spatula until they are evenly distributed.
Store covered in the refrigerator for up to 2 days; mayonnaise-based salads do not freeze well.
hand mixer
Yes, prepare it up to 2 days ahead and store covered in the refrigerator. The flavors meld together as it sits, making it even better the next day.
Use a hand mixer on low speed with the cooked chicken in a bowl—this creates an evenly shredded texture without over-mixing the mayo. Alternatively, shred with two forks for more control.
Yes, walnuts or slivered almonds work well. Avoid crushing them too finely to maintain the crunchy texture.
Serve as a sandwich filling on bread or crackers, over mixed greens, in a lettuce wrap, or on its own with a side of fruit or vegetables.
Yes, reduce mayo to 1.5 cups and add 2–3 tablespoons Greek yogurt or sour cream to maintain creaminess while cutting richness.
