Olivias Old South Chicken Salad Recipe – A True Southern Classic Done Right!
There’s something warm and comforting about Southern-style chicken salad. It’s creamy, rich, and full of that homestyle flavor that feels like Sunday lunch at grandma’s. This Olivias Old South Chicken Salad Recipe brings that same charm right to your kitchen. It’s simple to make, with a mix of juicy chicken, creamy dressing, and a few crunchy bits that make every bite perfect. If you like old-fashioned southern food, this one will defintely be a keeper.
What Makes Olivia’s Chicken Salad So Special
This recipe stands out because it’s balanced—not too sweet, not too tangy. It’s got that old-school southern twist that reminds people of picnics, potlucks, and family gatherings.
The real secret is in the texture. The chicken is finely shredded, the dressing creamy but not heavy, and the little crunch from pickles or celery gives it life. It’s the kind of dish that tastes better after sitting in the fridge for a bit, letting all those flavors mingle together.
Simple Ingredients You’ll Need
No fancy stuff here, just basic ingredients that come together beautifully.
- 3 cups cooked chicken breast (shredded or finely chopped)
- 3/4 cup mayonnaise (use real mayo, not light)
- 2 teaspoons yellow mustard
- 2 tablespoons sweet pickle relish
- 2 hard-boiled eggs, chopped small
- 1/3 cup celery, diced fine
- 1 teaspoon sugar (optional, but gives nice balance)
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Optional: pinch of paprika for color
That’s pretty much it! Simple, creamy, and full of flavor.
Cooking the Chicken Just Right
You can use any cooked chicken for this, but poached or baked breast works best. Keep it tender and moist, not dry.
Here’s the easy way to cook it:
- Place chicken breasts in a pot with water and a pinch of salt.
- Simmer gently for about 15 minutes till cooked through.
- Remove and let cool before shredding.
If you’re short on time, store-bought rotisserie chicken also works fine. Just pull off the skin and shred the meat finely.
How to Prepare the Salad
The process is super simple. No need for fancy tools—just a bowl and spoon.
- In a large mixing bowl, combine the mayonnaise, mustard, relish, sugar, and onion powder. Mix until smooth.
- Add in the shredded chicken, celery, and chopped eggs.
- Stir gently until everything is evenly coated.
- Taste and adjust salt and pepper as needed.
If you want it creamier, add a bit more mayo. For extra tang, add more mustard. You can tweak it easily to your liking.
Texture Tips (for Real Southern Feel)
In true Southern style, the salad shouldn’t be chunky. It’s supposed to be smooth and creamy enough to spread on bread or crackers.
Some folks even put the mixture in a food processor for a few quick pulses. Don’t overdo it though, you still want small bits of chicken visible.
A trick I learned—use the back of a fork to mash part of it after mixing. It helps blend flavors better and gives that homemade texture everyone loves.
Classic Southern Add-Ons
This base recipe is delicious on its own, but Southerners love to make it their own. Try adding:
- 1 teaspoon of lemon juice (for brightness)
- Chopped pecans (for crunch)
- A spoon of sweet pickle juice (for tang)
- Dash of hot sauce (for small kick)
- A bit of sugar if you like it sweeter
You can even switch sweet relish with dill relish if you prefer a sharper flavor.
How to Serve It
This chicken salad fits any occasion. Serve it however you like.
- On soft sandwich bread with lettuce
- In mini rolls for party sliders
- On a bed of lettuce for a low-carb lunch
- With crackers for a snack
- Inside a croissant for a fancier version
Chill it at least an hour before serving—it really helps the flavors come together.
Why It’s Called “Old South” Style
Southern chicken salad is different from the deli kind. It’s got more soul. The mayonnaise dressing is a little sweeter, and it always has boiled eggs or pickles. That’s how folks down South have been making it for generations.
Olivia’s version became popular because it sticks close to that tradition but feels lighter, not overly heavy. It’s creamy but has that little tang that keeps you coming back for another bite.
Make-Ahead and Storage Tips
This salad keeps well in the fridge for 3 to 4 days. Store it in a covered container so it doesn’t dry out.
If it seems thick after chilling, just stir in a teaspoon of mayo before serving to refresh the texture.
Avoid freezing though—the mayo dressing doesn’t hold up after thawing.
Nutrition Info (Approximate)
For a 1/2-cup serving (without bread):
- Calories: about 250
- Protein: 20g
- Fat: 18g
- Carbs: 3g
- Fiber: 0g
It’s filling, rich in protein, and low on carbs—makes it great for lunch or light dinner.
Common Mistakes People Make
Even simple recipes have a few pitfalls. Here’s what to avoid:
- Overcooking chicken: dry meat ruins the texture.
- Too much mayo: makes it heavy and greasy.
- Skipping mustard or relish: you’ll miss that Southern zing.
- Adding eggs while hot: makes mayo watery.
So, always cool ingredients before mixing and go easy on the mayo first—you can always add more later.
Fun Variations You Can Try
Want to remix this a bit but still keep it Southern? Try these ideas:
- Spicy Version: Add cayenne pepper or diced jalapeños.
- Smoky BBQ Twist: Mix in a spoon of BBQ sauce and smoked paprika.
- Light Version: Use half Greek yogurt, half mayo.
- Sweet Style: Add grapes or apples for a fruity twist.
It’s flexible, and every version has its own charm.
A Bit About Olivia’s Old South Recipe Origins
This recipe’s name comes from the famous “Olivia’s Chicken Salad” sold in some parts of the South—especially in Alabama and Georgia. It’s often said to be inspired by family recipes passed down for generations.
It’s the kind of dish you’d find at local delis, family gatherings, and even church potlucks. Everyone had their own small twist, but the base stayed the same—chicken, mayo, mustard, eggs, and relish.
Taste and Texture Notes
The flavor is mild but rich. Every bite gives you creamy dressing, soft chicken, and a tiny crunch from celery. The relish adds sweetness, while the mustard balances it out.
It’s smooth enough to spread on bread but still thick enough to scoop with a fork. That’s the perfect Southern balance right there.
Extra Tricks for Better Flavor
- Let it chill at least 2 hours before serving—this step really matters.
- Use real mayo, not miracle whip (it changes taste completely).
- Chop chicken evenly so it mixes well.
- Use fresh boiled eggs—not pre-packaged ones.
If you want to get fancy, sprinkle paprika or chopped parsley on top before serving. Looks nice and adds color.
Personal Thought While Making It
The first time I tried this recipe, I honestly didn’t expect much. But the taste hit all the right notes—sweet, tangy, creamy, a bit nostalgic. I could totally see why people call it “comfort in a bowl.”
It’s the kind of dish that makes you slow down, grab a fork, and enjoy lunch properly. You can eat it cold, or even slightly warm if the chicken’s just cooked—it still tastes amazing.
This Olivias Old South Chicken Salad Recipe truly feels like a little taste of the South, simple but unforgettable. It’s creamy, homey, and perfect for any time you crave something easy and satisfying.
