Southern Style Chicken Salad is a savory chicken salad family recipe, no fruit or nuts included.

Southern Style Chicken Salad

  • Yield: 10 servings 1x


  • 34 boneless, skinless chicken breasts, boiled and shredded
  • 6 hard boiled eggs, grated
  • 2 T chopped black olives
  • 2 stalks of celery, diced
  • 2 T Dijon mustard
  • 3/41 c. mayonnaise


  1. In a large bowl, combine the chicken, eggs, olives, celery, and mustard. Add mayonnaise to your preference, then season with salt and pepper to your taste.
  2. Serve on a toasted croissant with baby spinach (pictured), on crackers or with celery.
  3. Refrigerate for up to 5 days.


I use an Instant Pot pressure cooker to boil my chicken and eggs, which makes it a breeze.

For an easier time, use a hand mixer to shred your chicken.