Southern Style Chicken Salad
This creamy southern style chicken salad is a great sandwich filler. Made with lean chicken breast, and without mayonnaise, it’s a lean and healthy chicken salad with excellent flavors.
Prep Time5 minutes mins
Cook Time0 minutes mins
Total Time5 minutes mins
Course: Salad, Sandwich filler, Side Dish
Keyword: chicken salad, gluten free, nut free, soy free
- 3 cup cooked chicken (diced or shredded)
- 6 tablespoon Greek yogurt
- 2 hard boiled eggs
- 2 celery sticks
- 2 tablespoon diced red onions
- 2 teaspoon lemon juice
First, you’ll have to prepare your cooked chicken. You can use a shredded rotisserie chicken, any leftover cooked chicken, or you can make poached chicken breasts.
Combine shredded or diced chicken in a bowl along with finely diced celery and red onion, diced hard boiled eggs, Greek yogurt, lemon juice, salt and pepper. Stir to combine.
Serve the chicken salad in sandwiches or any other dishes. If you’re not using it immediately, you should move the southern style chicken salad to the refrigerator for storage.
How can I thicken up my chicken salad?
If your chicken salad ends up runny or watery, you can add some finely chopped boiled eggs. You can also try refrigerating it, as this will help the yogurt firm up.
Can I make chicken salad with chicken thighs?
Absolutely. Make sure to remove any skins and bones from the cooked chicken before adding it to the salad.
Leftover southern style chicken salad stores really well in an airtight container in a refrigerator for up to 2 days. Serve the leftovers cold as required.
Avoid storing any salad that’s been exposed to high temperatures or strong sun for extended amounts of time, as the leftovers may develop bad bacteria.
Calories: 228kcal | Carbohydrates: 1g | Protein: 32g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 173mg | Sodium: 119mg | Potassium: 304mg | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg