Southern Chicken Salad Recipe -
Southern Chicken Salad Recipe

Southern Chicken Salad

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"Buttermilk lends the dressing a distinctive flavor, and grapes and cashews lend it richness. I have found that it works best if I add the dressing all at once, but if there is any left over, pass it around to people separately."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. TO MAKE DRESSING: Whisk the mayonnaise, green onions, buttermilk, dill and ground black pepper in a small bowl to blend (can be made 1 day ahead). Cover and chill.
  2. TO MAKE SALAD: Arrange the chicken in a heavy, medium size skillet. Add the wine, dill and ground black pepper. Season with salt. If necessary, add water to cover the chicken. Simmer over medium low heat until chicken is just cooked through, turning once (about 11 minutes). Transfer chicken to a plate and let cool.
  3. Cut chicken into 1/2 inch pieces. Place in a large bowl. Add the grapes and the celery and mix in the dressing to thoroughly coat the mixture. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes to develop the flavors. (Can be prepared up to 3 hours ahead).
  4. Arrange the lettuce leaves on plates, mound on the salad and sprinkle with nuts. Garnish with fresh dill and serve.
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Reviews More Reviews

Jan 10, 2004

The chicken is beautifully tender, the overall taste is dill (I could not taste the buttermilk). I found it a little too "mayonnaisey", next time I will use half mayonnaise and half sour cream. My husband loved it.

Dec 03, 2003

Yumm! Similar to a Southern Living recipe that I lost. I used pecans instead of cashews for a real southern touch!


13 Ratings

Jan 13, 2004

I did as another rater suggested and used half of the mayonnaise called for and used sour cream to substitute for the other half of the mayonnaise. The result was a rich, but lighter taste. Great served on a croissant!!

Jun 08, 2005

I stuck to the spirit of the recipe but did make some alterations. I did as others here did and subbed half of the mayo for sour cream. I used low fat mayo and fat free sour cream. I made this as a layered salad rather than mixing it all together, so I thinned out the dressing with a bit of vegetable stock and added a bit more seasoning. I used a big pile of lettuce for the base, scattered the celery, grapes and some broccoli slaw over that, topped that with some leftover shredded chicken, drizzled on the dressing and sprinkled it with cashews. Very tasty. I had this salad with a corn muffin and was very satisfied for dinner.

Jan 30, 2007

This is very good. I made it for several girlfriends and everyone loved it and wanted the recipe. I made croissant sandwiches and added slivered almonds instead of cashews.

Aug 17, 2006

This was such a great chicken salad recipe! The only thing I did differently was to use pre-cooked chicken, so I didn't need the white wine and other ingredients used to saute the chicken. Other than that, it was absolutely excellent! Everyone at the party loved it.

Oct 24, 2007

This chicken salad is wonderfull. I made a large batch to have through out the week for lunch. Like alot of others I did 1/2 mayo & 1/2 sour cream. My husband likes it as well but he felt that it was missing something & he thought it might be relish. So next time i'll try it with relish. I will for sure make this again.

Aug 12, 2009

Rated a 4 only because I used 1/2 sour cream and 1/2 mayo instead of all mayo. Really yummy salad - on bread or on lettuce. Thanks for sharing!


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  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 31.8 g
  • 49%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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