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Southern Chicken Salad


"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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servings 531 cals
Original recipe yields 4 servings


  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 11
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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. ...

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

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. Gr...

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 ...

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.

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...

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 i...

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!

I didn't bother with the wine, and I used torn up up Bibb lettuce leaves. Although next time I would omit the grapes, this was pretty good. Thanks, Lyn!