Chicken Salad Chick Copycat Recipe Olivia's Old South: Creamy, Crunchy, and Restaurant-Ready in One Bowl

This Chicken Salad Chick copycat recipe delivers the exact creamy, crunchy texture and bold Southern flavors that make Olivia’s Old South famous. After years of perfecting the balance between tender chicken, velvety dressing, and crisp vegetables, I’ve cracked the code for restaurant-quality results at home.

The secret lies in poaching the chicken just right—juicy but never dry—and folding in a dressing so rich it coats every bite without overwhelming the fresh ingredients.

What sets this recipe apart is the foolproof method for achieving that signature creamy texture without mayo turning greasy. We’ll use a blend of Greek yogurt and buttermilk to create a dressing that stays luscious but not heavy, while celery and red onion add that classic crunch.

The chicken stays tender thanks to a precise poaching technique, and the dressing ties everything together with a tangy, slightly sweet profile that’s pure Southern comfort.

By the time you assemble this salad, you’ll have a bowl that’s restaurant-ready—creamy yet light, crunchy with every bite, and packed with the same bold flavors that make Olivia’s Old South a Southern staple.

The key is patience in the poaching and careful folding of the dressing, but the result is worth every minute. This is the kind of chicken salad that disappears faster than you can say "copycat perfect."

Serve it on its own for a satisfying lunch or pair it with crusty bread and a side salad for a full meal. The recipe scales easily, so you can make a big batch for the week or host a crowd.

Let’s get started on recreating that iconic taste at home.

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

The creamy, crunchy heart of Olivia's Old South—just 14 ingredients for restaurant-quality chicken salad.

The chicken is non-negotiable here. Boneless, skinless breasts stay juicy when poached, but don't overcook—you want them tender enough to shred with a fork. Whole Foods or Costco carry high-quality cuts that hold up perfectly. For poaching, use ice water with bay leaves—this keeps the chicken white and prevents overcooking. If you prefer thighs, they'll give more flavor but require slightly less time in the poaching water. The Greek yogurt should be full-fat and plain—low-fat versions won't give that signature creamy texture. Fage or Chobani are my go-tos, but any thick, creamy yogurt works.

No buttermilk? Substitute with 0.5 cup milk + 1 tbsp vinegar, let sit 5 minutes. The celery and red onion are classic for crunch, but if you're short on time, pre-chopped celery from the store (the kind in bags) works in a pinch—just rinse it well. For the mayo, Duck brand has the perfect balance of richness and smoothness, but any good-quality mayo will do. The dried dill is key for that Southern touch—if you've got fresh, use about three times the amount. And that Diamond Crystal salt? It's coarser and dissolves better than table salt, making all the difference in flavor balance.

This salad keeps beautifully in the fridge for 4-5 days, though it's best within 2 days for maximum crunch. Store the dressing and chicken separately until ready to serve—this prevents sogginess. For meal prep, portion into containers with a layer of plastic wrap pressed against the dressing to keep everything fresh. The poaching water can be reused for grains or veggies—just strain and save it. If you make a big batch, freeze half the dressing separately; it thaws perfectly and keeps for 3 months.

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

Here's how to recreate that signature Olivia's Old South texture and flavor.

Fill a large pot with enough water to cover the 2 lb boneless, skinless chicken breast. Add the 3 cups ice cubes and 2 bay leaves, then bring to a gentle simmer over medium heat. The ice keeps the water cool enough to prevent tough meat while the bay leaves infuse subtle aroma.

Once simmering, add the 1½ tsp salt and ½ tsp black pepper. Gently lower the chicken into the water and poach for 12-15 minutes until the internal temperature reaches 165°F. You'll know it's done when a knife slides in easily and the meat is no longer pink in the center. Remove with tongs and let rest on a wire rack for 10 minutes before shredding.

Using two forks, shred the cooled chicken breast into bite-sized pieces. In a large mixing bowl, combine the shredded chicken with the 1 cup plain Greek yogurt, ½ cup mayonnaise, and ½ cup buttermilk. Mix gently but thoroughly until fully incorporated. The yogurt and buttermilk create that signature creamy yet tangy texture that sets this salad apart.

Add the 2 tbsp lemon juice and 1 tbsp Dijon mustard, mixing well. The acidity from the lemon brightens the flavors while the mustard adds subtle depth. Here's where the magic happens - the combination of these ingredients creates that perfect balance between rich and tangy that makes this copycat so authentic.

While the chicken mixture rests, finely dice the 2 celery stalks and ¼ cup red onion. I like to use a sharp chef's knife and cut the celery into small dice - about ⅛-inch pieces. The onion should be cut similarly fine to ensure even distribution throughout the salad. Add these to your mixing bowl with the chicken mixture.

In a small bowl, whisk together the 1 tsp granulated sugar and 1 tsp dried dill. This simple mixture balances the tanginess of the buttermilk and lemon juice while adding fresh herbal notes. Sprinkle this mixture over the chicken and vegetables, then gently fold everything together until fully combined. The sugar helps round out the flavors while the dill adds that fresh, restaurant-quality touch.

Cover the bowl and refrigerate the chicken salad for at least 1 hour, preferably 2. This chilling time allows all the flavors to meld together perfectly. After chilling, give the salad a final taste and adjust seasoning if needed - you might want to add a pinch more salt or a splash of lemon juice if needed.

The salad should be thick but still spreadable, with a creamy texture that coats the back of a spoon. If it's too thick, you can add ½ cup buttermilk to loosen it slightly. This final step ensures you get that signature Chicken Salad Chick consistency that makes it so irresistible.

Wine and beer pairings for this chicken salad chick copycat recipe olivia's old south

Southern-Inspired Whites

For a wine pairing that complements the creamy, tangy notes of this chicken salad, I reach for a crisp Southern-style Riesling from Virginia. The slight sweetness balances the salad’s acidity, while its bright acidity cuts through the richness.

I love Barter Creek Vineyards’s Riesling—it’s made with local grapes and has that perfect balance of fruit and minerality. A 6-ounce pour pairs beautifully with each bowl. 🍷

Crisp Lager Contrast

If you prefer beer, a light American lager like New Belgium Fat Tire cleanses the palate between bites. Its malty sweetness contrasts the salad’s tangy dressing while keeping the flavors fresh.

For a craft twist, try Deschutes Brewery’s Liberty Ale—its citrus notes enhance the lemon juice in the dressing. Avoid heavy stouts or IPAs, which can overpower the delicate flavors. 🍺

Sparkling Rosé Refresh

A chilled sparkling rosé from California’s Central Coast adds a festive touch. The bubbles lift the creamy texture, while the berry notes complement the dill and celery.

I adore Bonterra Organic Sparkling Rosé—it’s affordable and made with organic grapes. For a splurge, Château d’Esclans Whispering Angel is luxurious without being overpowering. 🥂

Southern Comfort Pair

For a non-alcoholic option, try Sweet Tea with a twist—add a splash of lemon juice and a sprig of fresh mint. The sweetness mirrors the sugar in the dressing, while the tea’s tannins balance the richness.

I serve mine over ice with a cinnamon stick for warmth. It’s a Southern staple that feels like a hug in a glass. 🍹

Bourbon-Infused Twist

If you’re feeling adventurous, a small bourbon cocktail like an Old Fashioned works surprisingly well. The caramel notes in the whiskey enhance the sugar in the salad, while the bitterness cuts through the creaminess.

I use Buffalo Trace for its smooth, vanilla-forward profile. Just sip one glass per meal—you don’t want to overpower the dish! 🥃

Frequently asked questions