Chicken Salad Chick Copycat Recipe Olivia's Old South: Herb-Infused Mayonnaise With Perfectly Poached Chicken

This Olivia’s Old South Chicken Salad Chick copycat recipe delivers the same creamy, herb-infused perfection you crave—just like the famous Southern spot. The secret lies in perfectly poached chicken and a rich, tangy mayo that balances sweet and savory flavors.

I’ve replicated the texture and taste down to the last detail, ensuring every bite is tender, flavorful, and restaurant-quality.

The recipe starts with herb-infused mayonnaise, where fresh dill, chives, and a touch of lemon brighten the creamy base. Poached chicken stays juicy and tender, while crisp celery and a hint of heat from cayenne add depth.

This isn’t just a salad—it’s a foolproof dish that’s easy to assemble but packed with Southern charm. Whether for lunch or a picnic, it’s a crowd-pleaser that tastes like home.

What sets this apart is the perfect balance—creamy yet light, with herbs that sing and chicken that melts in your mouth. The poaching method keeps the meat moist, while the mayo ties everything together with a tangy, aromatic finish.

No shortcuts here; every ingredient plays a role in nailing that Olivia’s Old South magic.

Ready in under an hour, this copycat version is just as satisfying as the original. Serve it on its own, in sandwiches, or with crackers for a meal that feels like a Southern hug. Let’s get started—your taste buds will thank you.

Ingredients for chicken salad chick copycat recipe olivia's old south

Herb-infused mayo, poached chicken, and crisp veggies—this copycat recipe nails Olivia’s Old South magic.

The chicken makes or breaks this. Chicken breast is best—thighs work but stay juicier. I grab mine from Whole Foods or Kroger for consistent quality. Look for plump, white pieces with no grayish tint. For poaching, keep the water simmering—not boiling—and add vinegar to tenderize. The herbs? Fresh is non-negotiable—dried just won’t cut it here. Grab a small bunch of dill and chives from the grocery store’s produce section, and chop them right before mixing into the mayo.

No mayo? Greek yogurt plus olive oil works in a pinch, but it’ll be lighter. Short on dill? Substitute half with parsley, but you’ll lose that signature flavor. The celery should be crisp—if it’s limp, soak in ice water for 10 minutes. Red onion adds bite, but if you’re sensitive to sharpness, swap in green onion. The cayenne is key for that subtle kick—start with a pinch and adjust. For the poaching liquid, white vinegar keeps the chicken tender, but apple cider vinegar works too if that’s what you’ve got.

Chicken stays fresh for 3 days in the fridge, but I always poach extra and save it for wraps. The salad keeps for 4 days if stored in an airtight container—just give it a stir before serving. For leftovers, the mayo might separate slightly; just whisk it back together. This tastes even better the next day as flavors meld. Freeze the chicken separately if you’re prepping ahead—it reheats beautifully for sandwiches.

Step-by-step instructions for chicken salad chick copycat recipe

Let's make this creamy, herb-infused chicken salad with tender poached chicken and bright flavors.

Place the 2 lb boneless, skinless chicken breast in a large pot and cover with the 4 cups water. Add the 2 tbsp white vinegar and 1 tbsp granulated sugar, then bring to a gentle simmer over medium heat. The water should be hot but not boiling vigorously—you're looking for small bubbles breaking the surface, not a rolling boil.

Simmer for 12-15 minutes until the chicken reaches an internal temperature of 160°F and is no longer pink in the center. I like to use a meat thermometer for accuracy here—it's the only way to guarantee perfect doneness. Remove the chicken and let it cool completely before shredding. This poaching method keeps the chicken incredibly tender while infusing it with subtle acidity from the vinegar.

In a large mixing bowl, combine the 1 cup mayonnaise, 2 tbsp lemon juice, 1 tsp salt, and 0.5 tsp black pepper. This forms the creamy foundation of our salad. Add the 0.25 cup finely chopped fresh dill and 0.15 cup finely chopped fresh chives, mixing well to distribute the herbs evenly. The fresh herbs will brighten the flavors and give that signature Chicken Salad Chick taste.

Here's the thing—don't skip the lemon juice. It cuts through the richness of the mayonnaise and adds a fresh brightness that balances the whole salad. If you're using store-bought mayonnaise, make sure it's full-fat for the best texture. I've found that lighter versions can make the salad feel too thin.

Once the chicken has cooled completely, shred it using two forks or your hands. You want the chicken to be in small, bite-sized pieces—not too fine, but not in large chunks either. Add the shredded chicken to the mayonnaise mixture and gently fold it in using a spatula or wooden spoon. Be careful not to overmix or you'll end up with a dense salad.

Next, add the 2 cups finely diced celery and 0.25 cup finely diced red onion. The celery provides a nice crunch while the red onion adds a sharp bite that cuts through the richness. Sprinkle in the 0.25 tsp cayenne pepper and mix gently. This is where the heat comes in—adjust to your preference, but don't skip it entirely as it adds depth to the flavor profile.

Cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This chilling time allows all the flavors to meld together beautifully. While it's chilling, give it a taste and adjust the seasoning if needed. You might want to add a pinch more salt, a splash of lemon juice, or even a tiny bit more cayenne for heat.

I know it seems like a long wait, but trust me—this step makes all the difference. The flavors develop and come together in the refrigerator, resulting in a salad that's far more cohesive and delicious than if you served it immediately. The texture will also be perfect—creamy but not greasy, with just the right amount of crunch from the celery and onion.

Dietary considerations for these flavors

Gluten-Free Adaptation

This recipe is naturally gluten-free, but watch for hidden sources. Use certified gluten-free mayonnaise like Duke’s or Hellmann’s Gluten-Free, as some brands process in shared facilities. The poaching liquid (vinegar, water, sugar) is safe, but always check labels.

For serving, opt for gluten-free crackers like Simple Mills or Mary’s Gone Crackers to keep it safe for celiacs or sensitive eaters. 🌱

Dairy-Free Option

Swap the mayonnaise for a dairy-free alternative like Just Mayo or Vegenaise—both mimic the creamy texture perfectly. The herb-infused base stays the same, but these substitutes are slightly lighter, so add 1 tbsp extra olive oil to restore richness.

The poached chicken and veggies remain unchanged, keeping the dish hearty and satisfying without dairy. 🥑

Lower-Carb Version

Reduce the mayo to ½ cup and replace the rest with ½ cup Greek yogurt (or dairy-free yogurt) to cut carbs while keeping creaminess. Skip the red onion and celery if strict about carbs, or use shredded cauliflower for a low-carb crunch.

The poached chicken and herbs stay the same, ensuring flavor without the carb load. 🥦

Allergen-Friendly Tips

For nut allergies, ensure your mayo is nut-free (check labels). Egg allergies? Use vegan mayo like Sir Kensington’s instead of traditional mayo. If sensitive to sulfites, opt for fresh herbs over dried and verify vinegar brands for additives. Always double-check ingredient labels—cross-contamination risks are real, especially with mayo. 🚨

Keto-Friendly Adjustments

This salad can easily fit into a keto diet with a few tweaks. Use ½ cup mayo + ½ cup sour cream for extra fat, and replace celery with finely chopped cucumber for crunch.

Skip the red onion (higher in carbs) or use green onion instead. The poached chicken and herbs remain keto-friendly, making this a satisfying, low-carb meal. 💪

Vegan Substitutions

Replace the chicken with poached tofu or hearts of palm for a meaty texture. Use vegan mayo (like Hellmann’s Vegan) and add 1 tbsp nutritional yeast for an umami boost.

Keep the herbs, celery, and red onion, but add 1 tbsp apple cider vinegar to mimic the tangy brightness of the original. The result is still creamy and flavorful! 🌿

Frequently asked questions