Southern-Style Chicken Salad Recipe

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A home economics teacher from Virginia gave me the recipe for this popular sweet and tangy salad. It's a hit at gatherings here in the Northeast.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8-10 servings


  • 2 egg yolks
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 2 tablespoons mayonnaise
  • 4 cups diced cooked chicken
  • 1-1/2 cups diced celery
  • 3 hard-cooked eggs, chopped
  • 2 tablespoons finely chopped onion

Nutritional Facts

1 cup: 208 calories, 11g fat (4g saturated fat), 164mg cholesterol, 253mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 19g protein.


  1. In a small saucepan, combine the egg yolks, sugar, vinegar, mustard and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter until melted. Cover and chill for 30 minutes.
  2. Stir in milk and mayonnaise. In a large bowl, combine remaining ingredients. Add dressing and toss to coat. Chill until ready to serve. Refrigerate leftovers. Yield: 8-10 servings.
Originally published as Southern-Style Chicken Salad in Country Chicken Cookbook 1995, p15

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Mjob User ID: 7364282 40012
Reviewed Aug. 8, 2013

"The dressing I was skeptical about, but ended up loving it! I added a smidge more mayo, mustard and milk because i added so baby peas and small shell pasta. I didn't have celery so I subbed 2 mini sweet peppers, yellow and red. with all the additions its also a colorful dish!! Very yummy too, eating now!!"

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