Ukrops’ Chicken Salad Recipe: Creamy Southern Comfort

I’m sharing my take on Ukrops’ famous chicken salad, a creamy Southern comfort food classic that’s perfect for potlucks and picnics. This recipe combines tender chicken with tangy pickled vegetables and a rich dressing.

The result is a comforting salad that’s both familiar and exciting, with a perfect balance of textures and flavors. Let’s get started!

Ingredients for Ukrops Chicken Salad

Simple, creamy ingredients come together for this comforting Southern chicken salad recipe.

For the best flavor, use high-quality Duke’s mayonnaise—it’s the secret to that authentic Ukrops taste. If you can’t find Duke’s, Hellmann’s is a solid substitute. The pickles matter too—look for sour, thinly sliced dill pickles at your local deli or Whole Foods. Some stores carry pre-chopped pickle relish which works in a pinch.

No fresh dill? Dried dill at one-third the amount works, but fresh is worth the trip to the store. Want a little extra zing? Add an extra tablespoon of apple cider vinegar. The chicken can be leftover rotisserie (perfect use for it) or cooked specifically for this recipe. If you’re using rotisserie, grab the skin too—chopped fine, it adds richness.

This chicken salad keeps beautifully in the fridge for 3-4 days. The flavors meld together even better the next day. Store it in an airtight container and give it a good stir before serving. If you’re making it ahead for a picnic, keep it chilled until serving time.

Step-by-Step Instructions for Ukrops’ Chicken Salad

Here’s the method to create this Southern comfort classic with a creamy twist.

Step 1: Prepare the Chicken and Vegetables

Start by finely chopping the 1 cup Dill Pickles, 0.5 cup Red Onion, and 0.5 cup Celery. I like to use a food processor with the pulse setting to get uniform, small pieces that distribute well throughout the salad. Make sure to stop and scrape down the sides to catch everything.

Next, take your 1.5 lb Cooked Chicken Breast and shred or dice it into bite-sized pieces. I’ve found that a mix of both textures works best – some larger chunks for bite and some finer pieces for creaminess. The key is to have the chicken cooked through but still moist.

Step 2: Mix the Dressing

In a large bowl, whisk together the 0.75 cup Mayonnaise, 2 tbsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, 1 tsp Salt, and 0.5 tsp Black Pepper until smooth. The dressing should be creamy with a tangy kick – if it seems too thick, you can thin it with a little extra Apple Cider Vinegar.

I prefer using Duke’s or Hellmann’s mayonnaise for this recipe as they provide a richer flavor. The whole-grain Dijon mustard adds a nice texture contrast while the apple cider vinegar gives it that signature tang.

Step 3: Combine All Ingredients

Add the chopped Dill Pickles, Red Onion, and Celery to the dressing and toss until they’re evenly coated. Then add the prepared Cooked Chicken Breast and gently fold everything together until the chicken is well distributed throughout the mixture.

Finally, stir in the 0.25 cup Fresh Dill and 1 tbsp Lemon Juice. The fresh dill adds a bright, herbal note that balances out the richness of the mayonnaise. Taste and adjust the seasoning as needed – some like it tangier, others prefer it milder.

Step 4: Add the Hard-Boiled Eggs and Chill

Gently fold in the 2 whole Hard-Boiled Eggs that have been diced. The eggs should be cooked just until they’re hard-boiled – you want them to retain some creaminess inside. Be gentle when mixing to keep the egg pieces intact.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow all the flavors to meld together. This resting period is crucial as it lets the dressing penetrate the chicken and vegetables, creating that perfect harmony of flavors.

Wine and Beer Pairings for This Dish

White Wine Pairings

For this creamy chicken salad, a crisp white wine works beautifully. I recommend a dry Riesling or Pinot Grigio to cut through the richness. The acidity in these wines complements the tangy pickles and fresh dill perfectly. Look for wines from cooler climates like Mosel or Alto Adige for the best results.

Beer Pairing Options

If you prefer beer, a crisp pilsner or light lager pairs nicely with this dish. The clean, refreshing taste helps balance the creamy dressing. For craft beer enthusiasts, a Belgian-style witbier with its citrus notes can add an interesting layer to the flavors. Avoid heavy or hoppy beers that might overpower the delicate chicken.

Sparkling Wine Alternative

For a special occasion, consider a dry sparkling wine like Cava or Prosecco. The bubbles cleanse your palate between bites, making each mouthful feel fresh. The toasty notes in these wines also complement the richness of the mayonnaise and eggs. It’s a great choice for brunches or celebrations.

Regional Beverage Matches

Since this recipe has Southern roots, pairing it with a regional drink can be fun. Sweet tea might be too sweet, but an unsweetened iced tea with lemon works beautifully. For beer lovers, a local Virginia craft lager (where Ukrops originated) would be a great match, keeping the flavors regional and authentic. 🍺

Serving Suggestions with Drinks

When serving this chicken salad with drinks, consider the overall experience. Use a pretty platter or individual glass cups for a nice presentation. Garnish with extra fresh dill or pickle slices to tie in with your chosen beverage. For wine pairings, serve the salad on a bed of greens to make it feel more like a composed salad course.

Frequently Asked Questions