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This Chicken Salad Chick copycat recipe from Olivia's Old South delivers the same creamy, tangy magic you crave—crunchy celery crowns and perfectly seasoned chicken in every bite. I've spent years perfecting this version after countless trips to the restaurant, and it's finally ready to share.
The secret lies in the dressing: a blend of mayo, buttermilk, and herbs that creates that signature tangy richness.
The chicken gets poached just until tender, then shredded and mixed with a dressing so flavorful it transforms simple ingredients into something restaurant-worthy. Celery and grapes add that signature crunch, while a touch of Dijon mustard and lemon juice brightens everything up.
You'll need about 30 minutes of prep time, but trust me—it's worth every minute for that first forkful.
What makes this recipe special is how closely it replicates the original, down to the creamy texture and balanced flavors. The celery gets finely chopped for that classic "crown" texture, while the grapes add just the right amount of sweetness.
This isn't just chicken salad—it's a meal that tastes like your favorite restaurant's signature dish, made in your own kitchen.
Serve it on crusty bread for sandwiches, with crackers for dipping, or alongside a simple green salad for a complete meal. The leftovers keep beautifully for up to 3 days, making it perfect for meal prep. Let's get started on recreating this Southern classic that's become a nationwide favorite.
Ingredients for chicken salad chick copycat recipe olivia's old south
Creamy, tangy, and packed with crunch—these ingredients bring Olivia's Old South magic home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Poached until tender, shredded |
| Mayonnaise 🥫 | 1 cup | Dijon-style preferred for tang |
| Buttermilk 🥛 | ¼ cup | Full-fat for creaminess |
| Fresh Celery Stems 🧅 | 2 whole | Finely chopped for crown texture |
| Red Seedless Grapes 🍇 | ½ cup | Halved for sweet crunch |
| Dijon Mustard 🍯 | 1 tbsp | For signature tang |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens flavor profile |
| Fresh Dill 🌿 | ¼ cup | Chopped for herb magic |
| Fresh Chives 🌿 | 2 tbsp | Minced for garnish |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For subtle heat |
| Crusty Bread Loaf 🍞 | 1 whole | For sandwiches |
| Ice Water 💧 | 2 cups | For poaching chicken |
| Bay Leaves 🌿 | 2 whole | For poaching flavor |
The chicken is the foundation, so don't skimp on quality. Look for free-range chicken breasts at Whole Foods or your local butcher—they stay juicier when poached. For the mayo, Hellmann's or Best Foods are reliable, but if you're feeling fancy, try Duke's for a slightly tangier profile. The buttermilk needs to be full-fat for that signature creamy texture—low-fat just won't cut it. Celery should be crisp and fresh; red celery adds a subtle sweetness that works perfectly here. And those grapes? Red seedless are non-negotiable—they hold their shape better than green varieties.
No buttermilk? Substitute with 1/4 cup plain yogurt plus 1/4 cup milk. Fresh dill wilt fast, so if you're prepping ahead, dried dill at 1/3 the amount works in a pinch. The grapes can be swapped for green grapes or dried cranberries if that's what you have on hand. For extra crunch without the prep, add 1/4 cup chopped almonds or pecans. The Dijon mustard is crucial—no regular yellow mustard—it's what gives that signature tang. If you're making this ahead, add the grapes and celery just before serving to keep them crisp.
This salad keeps beautifully for 3 days in the fridge, but the grapes and celery will soften over time. For best texture, add those ingredients fresh when serving. The bread gets toasted just before assembling—use a baguette or sourdough for that perfect crunch. If you're meal prepping, store the chicken mixture and dressing separately, then combine when ready to eat. The leftovers make fantastic sandwiches the next day—just add a fresh layer of celery and grapes to revive the crunch.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this salad comes together with just chicken, mayo, buttermilk, celery, and grapes—no fancy techniques, no stress. The buttermilk tenderizes the chicken while you chop, so by the time you mix everything, it’s already falling apart in the best way.
- Sweet-Savory Balance: That burst of grapes against the creamy mayo and crisp celery? It’s like a Southern hug in every bite. The grapes add just enough sweetness to cut through the richness, and honestly, it’s the kind of flavor combo that makes you go back for seconds without even thinking.
- Lunchbox Hero: Between us, this is my go-to for packed lunches or quick sandwiches—it’s sturdy enough to hold up all day but still tastes fresh. I’ll be real: my kids argue over who gets the leftovers, and that’s saying something.
- Make-Ahead Miracle: Prep it Sunday night, and you’ve got a stress-free week ahead. The flavors actually get better as it sits, and it’s cheap enough that I can make double batches without guilt. Plus, it’s the kind of dish that turns a boring Tuesday into something special.
Step-by-step instructions for chicken salad chick copycat recipe
Here's how to recreate that signature creamy texture and perfect balance of flavors.
Poach the Chicken to Perfection
Place the 2 lb boneless, skinless chicken breast in a large pot and cover it completely with the 2 cups ice water. Add the 2 whole bay leaves and bring to a gentle simmer over medium heat. The water should barely bubble—you're not boiling it, just maintaining a gentle rolling simmer. This ensures tender, juicy chicken without drying it out.
Poach for 12-15 minutes until the chicken reaches an internal temperature of 165°F and is fork-tender. You'll know it's done when the meat pulls apart easily with minimal resistance. Remove the chicken and let it cool completely before shredding. I like to run it under cold water for 1 minute to stop the cooking process and make shredding easier.
Create the Creamy Herb Base
In a large mixing bowl, combine the 1 cup mayonnaise, 0.25 cup buttermilk, 1 tbsp Dijon mustard, and 1 tbsp fresh lemon juice. Whisk vigorously for 2-3 minutes until the mixture is completely smooth and creamy. The buttermilk adds that signature tanginess that sets this recipe apart from ordinary chicken salad.
Add the 0.25 cup chopped fresh dill and 0.5 tsp Diamond Crystal kosher salt, mixing well to distribute the herbs evenly. Taste the mixture and adjust the salt if needed—this is your flavor foundation. The dill should be finely chopped to prevent any texture issues later. Set this mixture aside while you prepare the remaining ingredients.
Build the Signature Crunch and Sweetness
Finely chop the 2 whole fresh celery stems—this is crucial for that signature "celery crown" texture. You want the pieces to be very small, almost like a fine dice. Halve the 0.5 cup red seedless grapes and set them aside. These grapes add just the right amount of sweetness to balance the creamy, herby flavors.
In a separate small bowl, combine the 2 tbsp minced fresh chives with the 0.25 tsp freshly ground black pepper. This mixture will be your garnish, adding a pop of color and freshness to each bite. Keep it separate until the very end when you're ready to serve.
Combine All Ingredients for Ultimate Texture
Add the shredded chicken to the creamy herb mixture and gently fold it in using a large spoon or spatula. Be careful not to overmix—just combine everything until the chicken is evenly distributed. Add the finely chopped celery and halved grapes, folding them in gently to maintain their shape and texture.
Taste the mixture and adjust seasoning if needed. The salad should be creamy, slightly tangy, and perfectly balanced between the rich chicken, herby flavors, and sweet grapes. If it needs more brightness, add a tiny splash more lemon juice. This is your chance to fine-tune the flavors before serving.
Serve on Crusty Bread for the Full Experience
Slice the 1 whole crusty bread loaf into thick sandwiches—this is where the magic happens. Spoon generous portions of the chicken salad onto each slice and top with the reserved chive mixture. The crusty bread provides the perfect textural contrast to the creamy salad.
For the ultimate presentation, press down gently on each sandwich to compress the layers slightly. This ensures each bite delivers that perfect combination of creamy chicken salad, crispy bread, and fresh herb garnish. Serve immediately while the bread is still at its crispest for the full Chicken Salad Chick experience.
Pro Tips For Making Chicken Salad Chick Copycat Recipe Olivia'S Old South
- SHRED COLD, NOT HOT: I learned this the hard way—shredding chicken straight off the heat turns it rubbery. Let the cooked breasts cool for 10 minutes first, then shred with two forks or your hands. The fibers stay tender, and the buttermilk in this recipe will cling better to properly cooled chicken.
- CHOP GRAPES SMALL: Whole grapes? Nope. Toss those seedless red grapes through a food processor for 3-4 seconds or chop them finely with a knife. You want them to disappear into the salad, not sit like little red marbles. Trust me, the texture makes a real difference.
- DON’T OVERMIX THE DRESSING: After adding the buttermilk to the mayo, mix just until combined—about 15 strokes with a whisk. Overworking it turns the dressing greasy. The original recipe relies on that creamy balance, so resist the urge to blend it smooth.
- USE STALKED CELERY: Skip the leafy tops and grab celery with thick, crisp stalks. Trim the ends, then slice into ¼-inch pieces. The stalks stay crunchy longer, and the flavor holds up better when mixed with the buttermilk-mayo. (Yes, even if you’re impatient like me.)
Dietary considerations for this recipe
Gluten-Free Adaptations
This recipe naturally adapts to gluten-free needs by focusing on the chicken salad itself. Simply omit the crusty bread and serve the salad in gluten-free lettuce wraps or on gluten-free baguette slices from brands like Canyon Bakehouse or Schär.
I love using romaine leaves for a fresh, sturdy base that holds up to the creamy filling. For extra crunch, add gluten-free crackers like Simple Mills almond flour crackers. 🌱
Dairy-Free Options
To make this recipe dairy-free, replace the buttermilk with unsweetened almond milk mixed with 1 tbsp lemon juice (let it sit for 5 minutes to curdle). Use dairy-free mayo like Hellmann's Vegan or Sir Kensington's.
For extra creaminess, stir in 2 tbsp dairy-free sour cream (like Kite Hill). The texture stays rich, but the tang remains balanced. The grapes and celery keep the dish bright and fresh.
Nut-Free Considerations
This recipe is already nut-free, but if you're serving guests with nut allergies, double-check all ingredients. The red grapes and celery are naturally nut-free, but always verify store-bought mayo or bread for cross-contamination warnings.
For extra crunch without nuts, add sunflower seeds or pumpkin seeds—they add texture while keeping the dish safe for nut-free diets. Always label your dish clearly if serving in shared spaces.
Lower-Carb Versions
For a lower-carb approach, skip the bread entirely and serve the salad over a bed of butter lettuce or arugula. You can also use low-carb tortillas like Mission Carb Balance for wraps.
The grapes add natural sweetness, but if you're strict on carbs, reduce them to ¼ cup and add ¼ cup diced cucumber for extra freshness. The creamy dressing remains the star while keeping carbs in check. 🥗
Allergen-Friendly Tips
If you're accommodating egg allergies, use vegan mayo (like Just Mayo) and ensure all ingredients are certified egg-free. For soy allergies, check your mayo label—many contain soy lecithin. When prepping ahead, store ingredients separately to avoid cross-contamination.
I always keep a separate cutting board for allergens and sanitize all tools thoroughly. Clear communication with guests about ingredients builds trust and safety. 💡
Nutrition facts
Frequently asked questions
Why does Olivia's Old South version taste so different from regular chicken salad?
The secret lies in the buttermilk-mayo dressing and the finely chopped celery crowns. The buttermilk adds that signature tangy richness, while the celery is minced so finely it almost dissolves into the salad, creating that signature "crown" texture. Most recipes use regular mayo and larger celery pieces, which changes the mouthfeel completely.
Can I make this ahead of time? How do I keep the celery and grapes crisp?
Yes, but store the chicken mixture and dressing separately until serving. Add the celery and grapes fresh just before eating to maintain their crunch. For extra crispness, toss the celery in 1 tsp lemon juice before adding. The grapes will soften after 24 hours, so use them immediately if possible.
What's the best bread for sandwiches? Can I use gluten-free?
For authentic texture, use a crusty baguette or sourdough—the crust should be firm enough to hold up to the creamy filling. For gluten-free, try gluten-free baguette slices (like Canyon Bakehouse) or serve in romaine lettuce wraps. Toast the bread lightly before assembling to prevent sogginess.
How do I fix chicken salad that's too dry or rubbery?
If the chicken is dry, stir in 1-2 tbsp extra mayo or buttermilk to restore creaminess. For rubbery texture, the chicken was likely overcooked. Next time, poach it for no more than 12 minutes and use ice water to stop the cooking immediately. The buttermilk in the dressing also helps keep the chicken moist.
What if I don't have buttermilk? What's the best substitute?
Mix ¼ cup plain yogurt with ¼ cup milk and let it sit for 5 minutes to thicken. For a tangier flavor, add ½ tsp lemon juice. Avoid using sour cream—it's too thick and will make the dressing too heavy. The buttermilk is key for that signature creamy-tangy balance!