Chicken salad is a lunch staple at everyone’s household. There are as many variations of it as people making it. I really love this southern style chicken salad. The base is cooked chicken and mayonnaise. We are also gonna add chopped hard boiled eggs, dill pickle relish, celery and red onions.

I love dill pickle relish in this salad. It gives it that extra kick that takes the salad to the next level. It balances great with the delicate flavor of hard boiled eggs.

Eggs add a pleasant creamy texture to the salad and carry out the rest of the flavors wonderfully. Celery adds a fun crunch to every bite and raw onions give it a little spice accent. If you don’t like the taste of raw onions (like me) you can omit them completely or soak chopped onions in cold water for about 10 minutes before adding to the salad.

I prefer serving this salad on a flaky freshly baked croissant from my nearby bakery with lettuce and tomato slices. There is just something magical about the combination of a buttery, silky, aromatic croissant and savory creamy, crunchy southern chicken salad.

But you can absolutely serve it any other way. Wrap in a flour tortilla for a take-to-work quick lunch, put it on a bed of lettuce for a carb conscious meal or serve it on top of your favorite slice of bread.

It is super easy and quick to make! You can use any type of cooked chicken like baked, poached or rotisserie. Anything goes. And don’t let this ridiculously short ingredient list and preparation time fool you. This salad is mouthwatering. Hope you enjoy this jazzed up version of the chicken salad as much as I do.