If there’s one dish that perfectly captures the charm of Southern comfort food and the ease of entertaining, it’s these southern chicken salad sliders with brioche buns. Creamy, tangy, and just a little bit sweet, this recipe takes everything we love about a traditional chicken salad and gives it a modern, bite-sized upgrade. Whether you’re serving them at a summer picnic, tailgate party, or casual brunch, these sliders will quickly become your go-to for when you need something crowd-pleasing and irresistibly flavorful. Think of it as the best parts of southern chicken salad combined with the pillowy magic of brioche—a combination that’s hard to beat.
Southern Chicken Salad Sliders with Brioche Buns
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Course
Cuisine American
Cutting board & sharp knife. For dicing your vegetables and slicing the chicken.
Mixing bowl A medium or large bowl will do.
Rubber spatula or spoon To fold everything together without overmixing.
Toaster oven or stovetop skillet If you want to toast your brioche buns with a little butter for extra flavor.
Serving platter or tray These sliders look beautiful when arranged on a rustic wooden tray or white ceramic dish.
For the Chicken Salad
- 3 cups cooked chicken shredded or finely chopped (rotisserie chicken works beautifully)
- ½ cup mayonnaise preferably Duke’s or a Southern-style brand
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish you can substitute dill relish if preferred
- 2 teaspoons apple cider vinegar
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
Optional: 1 hard-boiled egg, finely chopped (for that old fashioned chicken salad recipe vibe)
Optional: ¼ cup chopped pecans or toasted slivered almonds
Optional: ¼ cup red grapes, halved (for a sweet chicken salad recipe twist)
For the Sliders
- 12 mini brioche slider buns
- Butter for toasting optional
- Leafy greens like butter lettuce or romaine
- Sliced tomatoes or pickles optional
Prepare the Chicken
If you’re using a store-bought rotisserie chicken (which we highly recommend for convenience), remove the skin and shred the meat. For a heartier flavor, try mixing both white and dark meat—this helps recreate the depth of flavor found in southern chicken dishes.
If you're cooking chicken yourself, poach 2–3 boneless, skinless chicken breasts in lightly salted water for 12–15 minutes until fully cooked, then let cool and shred.
Mix the Base
In a medium bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, sugar, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and creamy. This is the soul of your best ever chicken salad—don’t skip the taste test here.
Add the Crunch
Fold in the diced celery and red onion. If you’re adding nuts or grapes, this is the time. The goal is balance: creamy, crunchy, a little sweet, and a tiny bit tangy.
Combine with Chicken
Add your shredded chicken to the bowl and mix until well coated, but not mashed. The texture should be chunky, not puréed—a hallmark of traditional chicken salad.
For those who love olivia’s old south chicken salad, adding a finely chopped hard-boiled egg will bring you pretty close to that nostalgic, comforting flavor.
Toast the Brioche Buns (Optional)
Slice your brioche buns in half and lightly butter the insides. Toast them in a skillet until golden brown. This step is optional but adds a toasty layer that contrasts beautifully with the chilled salad.
Assemble the Sliders
Layer a bit of lettuce on each bottom bun (to keep it from getting soggy), then scoop a generous spoonful of chicken salad on top. Add a tomato slice or pickle if you’d like, then cap it with the top bun.
Pairings
These southern chicken salad sliders are versatile and pair wonderfully with both traditional Southern sides and modern picnic fare. Here are some favorites:
- Sweet tea or lemonade: Nothing says Southern like a cold glass of sweet tea on the porch.
- Kettle-cooked chips: Their crunch perfectly complements the creamy slider filling.
- Deviled eggs: A classic pairing that echoes the eggy undertones in some traditional chicken salad recipes.
- Pickled okra or cucumbers: The acidity balances out the richness.
- Roasted corn salad or coleslaw: A zesty slaw adds texture and color to your plate.
- Chardonnay or sparkling wine: If you're going a bit upscale, the brioche’s buttery flavor plays nicely with a crisp white.
FAQs
1. What type of chicken is best for chicken salad?
For the most flavor, a mix of white and dark meat is ideal. Using chicken salad with rotisserie chicken is a huge time-saver and adds that slow-cooked flavor. If you prefer a leaner option, go with boneless, skinless chicken breasts.
2. Can I make this with fried chicken?
Absolutely. A fried chicken salad recipe gives you crunchy texture and deep flavor—just be sure to chop the chicken into small pieces and skip extra salt since fried chicken is already seasoned.
3. How long does the chicken salad last?
When stored in an airtight container in the refrigerator, the chicken salad will stay fresh for 3 to 4 days. It’s best served chilled.
4. Can I make this spicy?
Yes! Add a teaspoon of Cajun seasoning or hot sauce to turn it into a cajun chicken salad. It's a great way to add some heat without overpowering the dish.
5. Is this the best chicken salad recipe for meal prep?
It really is. This is one of those chicken salad recipes that tastes even better the next day. Plus, you can use it in lettuce wraps, over mixed greens, or tucked into croissants if you get tired of sliders.
