Chicken salad is a timeless dish that combines tender chicken with a creamy, flavorful dressing. It’s perfect for sandwiches, lettuce wraps, or served as a light lunch or side dish. Whether you’re planning a picnic, meal prepping for the week, or looking for a quick weekday dinner, this easy chicken salad recipe is your go-to solution.
Why You’ll Love This Chicken Salad
- Quick & Easy: Ready in under 20 minutes with pre-cooked chicken.
- Versatile: Great for sandwiches, wraps, crackers, or served over greens.
- Customizable: Easily adapted with your favorite mix-ins like nuts, fruits, or herbs.
- Healthy Options Available: Can be made with Greek yogurt or light mayo.
Recommended Kitchen Tools
- Large mixing bowl
- Knife and cutting board
- Measuring spoons and cups
- Spoon or spatula for mixing
- Airtight container for storage
Ingredients
Here’s what you’ll need for the classic version:
Base:
- 2 ½ to 3 cups cooked chicken breast or rotisserie chicken, chopped or shredded
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (fresh is best)
- Salt and pepper to taste
Add-ins (optional but recommended):
- 1 celery stalk, finely diced
- ¼ cup red onion, finely chopped
- ¼ cup chopped fresh parsley or dill
- ¼ cup sliced almonds or chopped walnuts (for crunch)
- ¼ cup dried cranberries or grapes (for a touch of sweetness)
Instructions
Step 1: Prepare the Chicken
Use rotisserie chicken, leftover grilled chicken, or poach fresh chicken breasts. Shred or dice into small, bite-sized pieces.
Step 2: Mix the Dressing
In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until well blended.
Step 3: Add the Chicken & Extras
Add the chicken to the bowl along with celery, onion, herbs, and any extras you like (nuts, fruit). Mix gently with a spoon or spatula until everything is coated evenly.
Step 4: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to let the flavors develop. Serve cold.
How to Serve Chicken Salad
- Sandwich: On toasted sourdough, croissants, or multigrain bread.
- Wraps: Spoon into large tortillas with lettuce and tomato.
- Low-Carb: Serve in lettuce cups or over a salad.
- Snack: Pair with crackers, pita chips, or cucumber slices.
Tips for Success
- Use cold chicken: Warm chicken can make the dressing greasy.
- Chop everything small: It improves texture and flavor balance.
- Let it chill: Giving it 30 minutes in the fridge allows the flavors to meld.
- Adjust to taste: Taste after mixing and adjust seasoning, lemon, or mayo as needed.
Recipe Variations
- Avocado Chicken Salad: Swap half the mayo for mashed avocado.
- Spicy Chicken Salad: Add a dash of hot sauce, cayenne pepper, or diced jalapeños.
- Curried Chicken Salad: Add 1 tsp curry powder, a little honey, and chopped apples.
- Mediterranean Chicken Salad: Use olive oil instead of mayo, and add cherry tomatoes, cucumbers, olives, and feta.
Make It Healthier
- Replace mayo with plain Greek yogurt or mashed avocado.
- Reduce salt by using fresh herbs and lemon juice for flavor.
- Skip sweet add-ins and opt for more veggies.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Not recommended, as the creamy dressing may separate.
Frequently Asked Questions
Can I use canned chicken?
Yes, just be sure to drain it well and flake it before mixing.
Is this recipe gluten-free?
Yes, as long as you serve it on gluten-free bread or lettuce wraps.
Can I make it ahead?
Absolutely! It tastes even better after sitting in the fridge for a few hours.
Final Thoughts
This classic chicken salad recipe is creamy, crunchy, and endlessly customizable. It’s a great way to use leftover chicken and create a meal that’s satisfying and easy to prepare. Whether you stick with the basic version or get creative with your own twists, this is one recipe that belongs in your regular rotation.
