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The Ultimate Southern Chicken Salad Recipe

A classic, creamy Southern-style chicken salad with apples, toasted almonds, dill, and a tangy Dijon-mayonnaise dressing.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 12 servings

Equipment

  • Skillet
  • Cutting Board
  • Chef’s knife
  • Large Mixing Bowl
  • Spatula or spoon
  • Measuring cups and spoons

Ingredients
  

  • 1 whole rotisserie chicken about 5 cups chopped, skin removed and bones discarded
  • 1 1/4 cups mayonnaise use 1 1/4 cups to start, add more if desired
  • 1 cup celery chopped
  • 1 cup apple diced, firm variety
  • 1/2 cup sweet pickle relish
  • 1/2 cup toasted almonds
  • 1/2 cup scallions chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh dill chopped
  • salt to taste
  • black pepper to taste

Instructions
 

  • Place the almonds in a small dry skillet over medium heat and toast, stirring, for 3–5 minutes until golden; remove from heat and let cool.
  • While the almonds toast, remove the skin from the rotisserie chicken and discard the skin and bones; pull the cooked meat off the bones and roughly chop until you have about 5 cups.
  • Chop the celery, dice the apple (firm variety), and chop the scallions and fresh dill.
  • In a large mixing bowl, combine the chopped chicken, 1 1/4 cups mayonnaise, celery, diced apple, 1/2 cup sweet pickle relish, toasted almonds, scallions, Dijon mustard, and chopped dill.
  • Stir thoroughly to evenly combine; taste and season with salt and black pepper as needed. Add more mayonnaise if you prefer a creamier texture.
  • Cover the bowl and chill until ready to serve; chilling improves the flavor.

Notes

  • Start with 1 1/4 cups mayonnaise and add more to reach desired creaminess.
  • Use a firm apple for crunch and minimal moisture.
  • Toast almonds carefully to avoid burning.
  • Chill before serving for best flavor.