There’s something deeply comforting about a meal that feels like it belongs to a slow Sunday afternoon—unhurried, familiar, and full of flavor. Warm Sunday-Style Carolina Chicken Salad is one of those dishes. Rooted in Southern sensibilities, this recipe brings together tender chicken, a tangy Carolina-inspired dressing, and simple pantry ingredients to create a dish that feels both nostalgic and satisfying. Unlike cold, mayonnaise-heavy chicken salads, this version is served warm, allowing the flavors to bloom and coat every bite.
This salad is perfect for family lunches, casual gatherings, or even meal prep for the week ahead. It strikes a balance between savory, slightly sweet, and gently tangy, making it versatile enough to be served on its own, over greens, or tucked into soft bread or rolls. Best of all, it’s straightforward to prepare, using ingredients you likely already have in your kitchen.
Ingredients (Serves 4)
For the Chicken
- 600 g (1.3 lb) boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 120 ml (½ cup) chicken broth or water
For the Carolina-Style Dressing
- 80 ml (⅓ cup) mayonnaise
- 60 ml (¼ cup) yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon sugar
- ¼ teaspoon cayenne pepper (adjust to taste)
- ¼ teaspoon celery salt
For the Salad Base
- 2 celery stalks, finely chopped
- ½ small onion, finely diced
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, finely chopped
Detailed Instructions
1. Cook the Chicken
Start by seasoning the chicken breasts evenly on both sides with salt, black pepper, paprika, and garlic powder. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and sear them for about 4–5 minutes per side, until lightly golden.
Pour in the chicken broth or water, reduce the heat to low, and cover the skillet. Let the chicken gently simmer for 12–15 minutes, or until fully cooked and tender. The internal temperature should reach 75°C (165°F). Remove the chicken from the skillet and set it aside to rest for a few minutes.
2. Prepare the Dressing
While the chicken rests, prepare the Carolina-style dressing. In a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, honey, sugar, cayenne pepper, and celery salt. Mix until smooth and well combined. Taste and adjust seasoning if needed—this dressing should be tangy, slightly sweet, and gently spicy.
3. Shred or Chop the Chicken
Once the chicken is cool enough to handle, shred it using two forks or chop it into small bite-sized pieces, depending on your texture preference. Set aside.
4. Sauté the Vegetables
In the same skillet used for the chicken (do not clean it—those bits add flavor), melt the butter over medium heat. Add the chopped celery and diced onion. Sauté for 3–4 minutes until the vegetables are softened and fragrant but not browned.
5. Combine Everything
Add the shredded chicken back into the skillet with the warm vegetables. Pour the prepared dressing over the chicken mixture. Stir gently but thoroughly to ensure all the chicken is evenly coated.
Lower the heat to medium-low and cook for 3–5 minutes, stirring occasionally, just until everything is warmed through and the flavors meld together. Avoid boiling, as this can cause the dressing to separate.
6. Finish and Serve
Remove the skillet from the heat and sprinkle in the fresh parsley. Give the salad one final gentle stir.
Serve warm immediately.