Aunt Tina’s Chicken Salad (The Best In The World)

I’m pretty sure I didn’t even know chicken salad existed when I was growing up (now, TUNA salad I was familiar with…). But when I moved to Atlanta and began having catered rep lunches, I fell in love with it. The best part is how many variations there are. There’s regular, Southern-style, with mustard, with curry, Waldorf, just about anything really.

But the GOAT is my Aunt Tina’s…it is definitely the best homemade chicken salad in my book.

[Editor’s note: the photos in this recipe have been updated in 2026, but the recipe stayed the same]

Aunt Tina’s recipe is in the Sonoma chicken salad family, but what really makes it amazing is the dressing…it’s a flavor combo of apple cider vinegar, honey, and white pepper that just explodes in your mouth.

It’s like crack. Sweet, tangy, mayo-enhanced crack.

My mom and I both begged the recipe off of her years ago, and it’s a staple in our family—including making about 8 gallons of it (no, seriously) for my sister’s wedding reception dinner. It’s delicious and great for big groups, like picnics and family get-togethers.  

For the chicken, you can use pre-cooked chicken (like rotisserie or grilled) or just boil chicken breasts (what I do because I’m lazy).  Cut or shred the chicken into small pieces and add to the big bowl.  I’m not usually super exact on the amount of chicken, the recipe is a little flexible.

I love a handwritten recipe—this is how you know it’s good.

How to make the best chicken salad ever

You want a BIG bowl. We’re going to make a mess.  Add your chicken, halved grapes, finely-diced celery (FINE…we don’t want giant celery chunks out here).

Toast your pecans, let them cool slightly, and then finely chop them too and add them.

In a smaller bowl, measure out the mayo. I love Duke’s (what good Southerner doesn’t?) but any mayo will do.

Add the poppy seeds.  Throw in the honey and apple cider vinegar. Then whisk all the dressing ingredients together well. Add to your big bowl of ingredients and toss to coat evenly.

It’s awesome right away, but best if you let it sit in the refrigerator overnight or for a few hours at least. It gets chilled, but also the flavors all sink into and enhance each other. Like lasagna, but with mayo.

It’s good on pretty much everything—by itself, on crackers, croissants, bread, salad, etc.  And with crunchy Cheetos.

Other chicken salads to try:

• “Everything Bagel Seasoning” Chicken Salad with Dried Cherries & Toasted Almonds
• Super Easy & Healthy “Loaded” Thai Chicken Salad
• Healthy Lemon Almond Chicken Salad
• Whole 30-Approved Avocado Sonoma Chicken Salad

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The Best Chicken Salad Ever

If you’re looking for the best chicken salad recipe, look no further than my Aunt Tina’s. It’s a take on a Sonoma chicken salad, with a tangy & sweet dressing and lots of texture–absolutely perfect! How to make Sonoma chicken salad, an easy chicken salad for barbecues, potlucks, and summer nights when it’s too hot to cook.

Prep Time25 minutes mins

Total Time25 minutes mins

Course: Main Dishes

Cuisine: American

Servings: 8

Ingredients

• 8-9 cooked chicken breasts shredded or cut into small pieces
• 1 cup of celery finely chopped
• 1 cup of red seedless grapes sliced in half
• 1 cup of toasted pecans chopped finely

Dressing:

• 2 1/2 cups of mayonnaise I love Duke’s
• 3 tablespoons of honey
• 2 1/2 tablespoons of apple cider vinegar
• 1/8 teaspoon of white pepper
• 3 tablespoons of poppy seeds

Instructions

• You want a BIG bowl. We’re going to make a mess. Add your chicken, halved grapes, finely-diced celery (FINE…we don’t want giant celery chunks out here).
• Toast your pecans, let them cool slightly, and then finely chop them too and add them.
• In a smaller bowl, measure out the mayo. Add the poppy seeds. Throw in the honey and apple cider vinegar. Then whisk all the dressing ingredients together well.
• Add to your big bowl of ingredients and toss to coat evenly.
• It’s awesome right away, but best if you let it sit in the refrigerator overnight or for a few hours at least. It gets chilled, but also the flavors all sink into and enhance each other. Like lasagna, but with mayo. It keeps for 3 days to a week in the fridge.

Notes

It’s awesome right away, but best if you let it sit in the refrigerator overnight or for a few hours at least. It gets chilled, but also the flavors all sink into and enhance each other. Like lasagna, but with mayo. It keeps for 3 days to a week in the fridge.