Inspired by the best store-bought chicken salad I’ve ever tasted, this Southern-style version is loaded with tender shredded chicken, sweet cranberries (or juicy grapes), crisp celery, and sliced almonds in a creamy, lightly sweet mayo dressing. It comes together in 15 minutes and only gets better as it sits.
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Before You Get Started
A few tips that make a real difference with this recipe:
- Use a rotisserie chicken. It’s already moist, seasoned, and ready to go. The dressing clings to shredded meat better than diced, and you’ll have chicken salad on the table in about 15 minutes.
- Don’t skip the chill time. An hour is the minimum, but this salad is noticeably better after sitting overnight. The flavors come together in a way that just doesn’t happen right after mixing.
- Add mayo gradually. Start with 3/4 cup and taste before adding more. It’s much easier to add than to dial back.
How to Make Southern Chicken Salad
This recipe couldn’t be simpler, and it tastes just like my favorite store-bought chicken salad from Yoder’s Country Market! If you’re starting with a rotisserie chicken, you’re looking at about 15 minutes of hands-on time. Here’s how to do it:
Step 1: Combine the Chicken and Mix-Ins
In a large mixing bowl, toss together the shredded chicken, cranberries (or grapes or dried cherries), celery, and sliced almonds.
The mix of textures here is what makes the salad so satisfying: chewy, crunchy, and tender all at once.
⇢ Prefer to cook your own chicken? You’ll need about 1 1/2 pounds of raw boneless, skinless chicken breasts or thighs. Boil until cooked through, about 15-18 minutes, then shred with two forks.
Alternatively, cook in a slow cooker on HIGH for 1-2 hours, then shred and cool before adding to the salad. If you’re shredding a large batch, the paddle attachment on a stand mixer makes quick work of it.
Step 2: Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, lemon juice, ground mustard, onion powder, salt, and pepper.
The small amount of sugar is key here. It’s what gives this version that sweet, balanced flavor that makes it so hard to stop eating.
⇢ Use a good-quality mayo. With so few ingredients in this dressing, the mayo does a lot of the heavy lifting. Duke’s is the top pick for flavor, but any full-fat mayonnaise will work well.
Step 3: Dress and Chill
Add the dressing to the chicken mixture and stir gently to coat everything evenly. Taste and add more mayo, salt, or pepper as needed.
Cover the bowl and refrigerate for at least 1 hour, or overnight if time allows.
⇢ Making it for a crowd? This recipe doubles or triples easily with no adjustments to method. It’s a great option for baby showers, luncheons, and potlucks where a make-ahead dish is a real advantage.
Ways to Mix It Up
This recipe is easy to customize. A few ideas:
- Swap the fruit. I use dried cranberries (Craisins) here, which is how the original country store version is made. Halved red grapes or dried cherries work just as well and are equally classic.
- Add hardboiled eggs. A staple in many Southern chicken salads. Add 1-2 chopped eggs for extra richness.
- Stir in sweet relish or dill pickles for a briny, tangy kick.
- Lighten the dressing. Replace half the mayo with plain Greek yogurt or sour cream for a tangier, lighter result. See this Greek Yogurt Chicken Salad for the full version.
- Add fresh herbs. Parsley, dill, chives, or sliced green onions are all great stirred in just before serving.
Serving Suggestions
Spoon the chicken salad onto rolls, croissants, or Buttermilk Biscuits for a classic sandwich, roll it up in a tortilla wrap, or serve it over lettuce for a lighter plate. It’s also great straight from the bowl with crackers for scooping.
What to Serve Alongside
Rounding out a full meal? These sides pair well with chicken salad sandwiches:
- Green salad: Wedge, Southern Caesar, or Green Salad with Red Wine Vinaigrette
- Fresh fruit or a colorful fruit salad
- Potato chips
- Dill pickles or bread-and-butter pickles
- Vinegar Coleslaw, Three Bean Salad, or Carrot Raisin Salad
Preparation and Storage
Prepare this salad at least 2 hours in advance. It keeps well in an airtight container in the refrigerator and actually gets better as it sits overnight and the flavors come together. Stored properly, homemade chicken salad will last 3-4 days in the fridge.
Freezing is not recommended. The creamy dressing tends to separate when thawed, and the fruit and vegetables will have a mushy, watery texture.
Had this at a friend’s. Best chicken salad I’ve ever eaten!
– Debby
Frequently Asked Questions
What’s the best chicken to use?
The shredded meat from a store-bought rotisserie chicken is the top choice. It’s already moist, well-seasoned, and ready to go, and the dressing clings to shredded meat better than diced. White meat, dark meat, or a combination all work well.
What can I substitute for the celery?
If you don’t have celery on hand or don’t care for the flavor, good substitutes include extra nuts, extra cranberries, diced sweet onion, scallions or green onion, grated carrots, water chestnuts, or diced green apple.
Why is my chicken salad watery?
When the salad sits in the fridge, the vegetables (especially celery) release liquid. Give it a thorough stir just before serving and it should come back together nicely.
What are the best crackers to serve with chicken salad?
Some favorites: Ritz (buttery and flaky), Wheat Thins (sweet-savory with good crunch; try the large size for scooping), Carr’s Table Water Crackers (a classic, lighter option), and Triscuits (sturdy enough to hold a hearty scoop).
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Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Southern Chicken Salad
Ingredients
- 3 cups cooked, shredded chicken (from a rotisserie chicken)
- 1 cup dried sweetened cranberries (Craisins), dried cherries, or halved red grapes
- ⅔ cup finely diced celery
- ½ cup sliced almonds (or chopped pecans or walnuts)
- ¾ cup Duke's mayonnaise, or more to taste
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon lemon juice
- ¼ teaspoon ground mustard
- ¼ teaspoon onion powder
- Kosher salt and ground black pepper, to taste
Instructions
- In a large bowl, toss together the shredded chicken, cranberries (or grapes or cherries), celery, and almonds.
- In a separate bowl, whisk together the mayonnaise, vinegar, sugar, lemon juice, ground mustard, onion powder, ½ teaspoon salt, and a dash of pepper.
- Add the dressing to the chicken mixture and stir gently to coat. Taste and add more mayonnaise, salt, or pepper as needed.
- Cover and refrigerate for at least 1-2 hours (or overnight) to let the flavors come together.
Notes
- Rotisserie chicken shortcut: The shredded meat from a store-bought rotisserie chicken is the easiest and most flavorful option. One standard rotisserie chicken typically yields about 3 cups of shredded meat.
- Cooking chicken from scratch: You’ll need about 1 ½ lbs. of raw boneless, skinless chicken breasts or thighs. Boil until cooked through (about 15-18 minutes) and shred. Or cook in a slow cooker on HIGH for about 1 ½ – 2 hours, then shred and cool.
- Shredded vs. diced: Shredded chicken is preferred. The dressing clings better than it does to chopped or diced pieces.
- Mayonnaise: Duke’s brand is our top pick for this recipe. Start with ¾ cup and add more to taste if you prefer a creamier salad.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days. The salad gets better as it sits. Do not freeze.
- Scale up: The recipe doubles or triples easily. Great for potlucks, luncheons, and baby showers.
Nutrition
Originally published in June, 2020, this post was updated in April, 2026.
I’ve been trying to replicate Yoders chicken salad too! But failing badly. One thing I notice they do is make their salad really sweet, but I didn’t notice any sugar or sweetener in your recipe? I’m dying to make theirs at home!!
That’s funny, Stephanie! I hadn’t noticed that Yoder’s version is sweeter than usual. I’ll have to pay attention to that the next time I buy it. 🙂 Or, if you add sugar to yours and it works well, let me know — maybe that’s a missing ingredient! Hope you enjoy!
I’ve been looking for a good chicken salad recipe, this one is so delicious! I love the creaminess and the tang, just right! And the craisons are the perfect amount of sweetness! This will be my go to for a hot summer day!
Thank you so much, Laura! We’re glad you enjoyed it.
I made the Southern Chicken Salad it’s the best I ever had plus I did not use all the ingredients. you have my vote on this I been a baker for over 40 yrs i might to start making different breads
Yay! So glad that it was a hit, Trinidad. Thanks for your note!
Had this at a friend’s. Best chicken salad I’ve ever eaten!
Awesome! Thanks for letting me know, Debby!
Love this chicken salad recipe. I like using half organic full fat Greek yogurt and half Dukes mayo. I usually have a dish in the refrigerator at all times. Will be making for about 50 people and serving on mini croissants as there will be other foods. Wondering if you have ever tried toasting the almonds?
We’re so glad you love the recipe, Karen! We haven’t tried toasting the almonds but think it would taste delicious. You’ll have to let us know how it goes if you do!
Something wiped out my remarks. Now there are so many advertisements overlapping the recipe, I struggle reading the recipe itself. I used to be able to go to print and read the recipe. With failing eyesight, you have made it so had to see the recipe. Sad
Hi Linda,
We’re sorry to hear this. The ads are how we are able to continue to put out free content. We do try to keep them limited but don’t always have control over their placement. You can try to bypass some of them by clicking “jump to recipe” at the top of the page and then “print” on the recipe card. We hope this helps and that you continue to enjoy the recipes!
I’m really looking forward to making this salad during the coming week. I’m going to add raisins instead of the craisins just to avoid buying an item I don’t have on hand. Will try it with craisins at a later date. Know I’m going to love it.
Sounds perfect! Hope you enjoy!