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Chicken Salad Olivia's Old South

Savory Chicken Salad Olivia's Old South: Easy Southern Delight

Chicken Salad Olivia's Old South is a cherished Southern recipe that marries savory chicken, crunchy veggies, and a hint of sweetness.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 6 cups
Course: Side Dishes
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 lbs boneless, skinless chicken breasts Can be poached, baked, or grilled for best flavor.
  • 1.5 cups mayonnaise Good quality, Duke's preferred.
  • 1 cup celery, finely diced Adds crunch and freshness.
  • 0.5 cup red onion, finely diced Introduces a sharp flavor.
  • 0.5 cup green bell pepper, finely diced Contributes sweetness and texture.
  • 6 large hard-boiled eggs, peeled and chopped Brings richness; omit for lighter salad.
  • 0.25 cup sweet pickle relish Brings tangy sweetness.
  • 2 tablespoons Dijon mustard Adds depth and a hint of spice.
  • 1 tablespoon lemon juice, fresh Brightens overall flavors.
  • 1.5 teaspoons salt Adjust according to palate.
  • 1 teaspoon black pepper Infuses heat.
  • 0.5 teaspoon paprika Adds a hint of smokiness.
  • 0.25 cup chopped pecans or walnuts Optional; introduces crunch.
  • 0.25 cup chopped fresh parsley Optional; enhances freshness.

Equipment

  • Pot
  • Mixing Bowl
  • spatula
  • Chopping Board
  • Knife
  • Refrigerator

Method
 

Step‑by‑Step Instructions
  1. Cook the chicken: Place 3 lbs of boneless, skinless chicken breasts in a pot and cover with cold water. Add a pinch of salt, bring to a gentle simmer and cook for 15-20 minutes until done.
  2. Chill the chicken: Transfer cooked chicken to the refrigerator for about 30 minutes to cool.
  3. Shred the chicken: Once cooled, shred chicken into bite-sized pieces and place in a large mixing bowl.
  4. Prepare the vegetables: Finely dice 1 cup of celery, ½ cup of red onion, and ½ cup of green bell pepper. Chop 6 hard-boiled eggs.
  5. Combine ingredients: In the bowl with the chicken, add diced veggies and chopped eggs. Fold gently to combine.
  6. Mix in the dressing: Stir in 1.5 cups mayonnaise, 0.25 cup sweet pickle relish, 2 tablespoons Dijon mustard, and 1 tablespoon lemon juice. Mix thoroughly.
  7. Season the salad: Add 1.5 teaspoons salt, 1 teaspoon black pepper, and 0.5 teaspoon paprika. Mix gently.
  8. Add optional ingredients: Fold in chopped pecans/walnuts and parsley if desired.
  9. Chill before serving: Cover and refrigerate for at least 2 hours, ideally overnight.
  10. Serve with delight: Scoop onto croissants, crackers, or lettuce cups and enjoy.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best flavor, use quality mayonnaise and chill before serving.

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