Southern Chicken Salad
LUNCH
Strip a cold roast chicken from the bone and tear the meat directly into a metal mixing bowl with hard-boiled eggs and diced celery. This savory assembly has no time for slivered almonds or halved grapes, relying instead on a sharp bind of Monash-approved mayonnaise that instantly grips the ragged rotisserie shreds, letting you leave the hours of stewing a hen in the past. Pile it onto a gluten-free cracker and eat it standing up.
Before you start
Source the right mayonnaise.
Duke's Mayonnaise is the authentic Southern standard. It uses a higher ratio of egg yolks, omits added sugar entirely, and utilizes a blend of distilled and cider vinegar for a characteristic twang that perfectly balances this salad.
Ingredients
- cooked chicken breast3 cup
- eggs2 large
- celery1/4 cup
- dill pickles3 tbsp
- pure cane sugar1/2 tsp
- mayonnaise3/4 cup
- pickle juice1 tbsp
- fresh chives1 tbsp
- kosher salt1/4 tsp
- black pepper1/4 tsp
Method
- 01
Prep the mix-ins.
In a large mixing bowl, combine the finely shredded chicken, chopped hard-boiled eggs, and chopped celery. Ensuring the celery is chopped very finely distributes the crunch evenly without requiring large amounts.
- 02
Build the dressing.
In a smaller bowl, whisk together the mayonnaise, minced dill pickles, cane sugar, pickle juice, chives, salt, and black pepper. Stir until the sugar dissolves into the dressing.
- 03
Combine and chill.
Pour the dressing over the chicken mixture and fold gently with a spatula until the salad is creamy and well-bound. You can serve this immediately, though it becomes even more cohesive after resting in the refrigerator for an hour.
Notes
Why this swap?
Traditional Southern chicken salad relies on sweet pickle relish and onion powder. Unfortunately, commercial sweet relish is a notorious vehicle for high-fructose corn syrup and hidden dehydrated alliums, while onion powder is a concentrated source of fructans. We bypass the flare risk by mixing standard dill pickles with a tiny pinch of cane sugar to replicate that signature sweet tang, and swap the onion powder for fresh chives to provide a safe allium bite. Celery is included but tightly portioned—Monash testing confirms celery is completely safe up to 74 grams per serving, and our batch uses roughly 10 grams per serving.
Gut Irritant Warning
This is a richer dish—for some readers, the fat content itself can be a trigger even when the FODMAP load is fine. Pair with a lighter side and a smaller portion if you're currently sensitive.
Chicken Selection
If using a store-bought rotisserie chicken to save time, read the label carefully. Avoid savory, herb-roasted, or barbecue birds, which are almost universally rubbed with garlic and onion powder. Stick to plain or naked roasted chickens.