Chicken Salad Recipe
Few dishes strike the perfect balance between simplicity, flavor, and versatility quite like a classic chicken salad recipe. Whether served on a croissant, piled high on toasted sourdough, scooped into lettuce cups, or enjoyed straight from the bowl, this creamy, crunchy, protein-packed dish is a staple in countless kitchens—for good reason.
As a professional chef with years in the culinary world, I’ve refined my chicken salad recipe to deliver optimal texture, balanced flavors, and customizable components to suit every palate. In this comprehensive blog post, I’ll walk you through everything you need to create the perfect chicken salad—from ingredient selection and preparation techniques to clever variations, expert tips, and presentation ideas.
Why This Chicken Salad Recipe Deserves a Spot in Your Weekly Rotation
Chicken salad isn’t just a quick fix; it’s a culinary chameleon. It’s equally at home in a fancy brunch spread or packed into a lunchbox. It can be light and refreshing or rich and indulgent, depending on how you spin it.
Here’s why this chicken salad recipe shines:
- Balanced flavors: Creaminess from mayo, crunch from celery and nuts, brightness from lemon and herbs.
- Prep-ahead friendly: Perfect for meal-prep; it gets better as it sits!
- Customizable: Play with seasonings, add-ins, and dressings.
- Crowd-pleaser: Loved by kids and adults alike.
Ingredients for Chicken Salad Recipe: The Essentials
Main Ingredients:
- 2 ½ cups cooked chicken, shredded or diced (rotisserie, poached, or roasted)
- ½ cup mayonnaise (adjust based on desired creaminess)
- 2 tablespoons Greek yogurt or sour cream (for tang and lightness)
- 1 tablespoon Dijon mustard (optional, for depth)
- 2 ribs celery, finely chopped
- ¼ cup red onion or green onions, finely chopped
- 2 tablespoons chopped fresh parsley or dill
- Juice of ½ a lemon (about 1 tablespoon)
- Salt and freshly ground black pepper, to taste
Optional Add-ins (choose your flavor adventure):
- ¼ cup dried cranberries or grapes, halved
- ¼ cup toasted almonds or pecans, chopped
- 1 hard-boiled egg, finely chopped
- 1 apple, diced (Granny Smith for tartness, Honeycrisp for sweetness)
- ¼ teaspoon garlic powder or onion powder
- ½ teaspoon smoked paprika, for warmth
How to Make Chicken Salad Step-by-Step
Step 1: Choose and Cook the Chicken
You can use a variety of chicken options:
- Rotisserie chicken (convenient and flavorful)
- Poached chicken breasts or thighs (tender and moist)
- Leftover roasted or grilled chicken (adds a smoky depth)
For poaching:
Place chicken in a pot, cover with water or broth, add aromatics (bay leaf, peppercorns, garlic), and simmer gently until cooked through (internal temp of 165°F). Let cool before chopping or shredding.
Step 2: Chop the Veggies and Add-ins
Dice the celery, onions, herbs, and any fruits or nuts you’re using. Uniform chopping ensures every bite is balanced.
Step 3: Mix the Dressing
In a large bowl, whisk together:
- Mayonnaise
- Greek yogurt or sour cream
- Dijon mustard
- Lemon juice
- Salt and pepper
- Optional spices (paprika, garlic powder)
Taste the dressing before combining—it should be zippy, creamy, and well-seasoned.
Step 4: Combine and Chill
Add the chicken and all your mix-ins to the bowl. Gently fold everything together using a rubber spatula or large spoon. Taste again and adjust seasoning as needed.
Chill for at least 30 minutes before serving to allow the flavors to meld beautifully.
Pro Chef Tips for the Best Chicken Salad
- Shred vs. Dice: Shredded chicken yields a softer, more cohesive salad. Diced gives you cleaner bites. Mix both for textural variety.
- Balance the Creaminess: Add more yogurt or mayo gradually. Too much and it gets soggy; too little and it’s dry.
- Don’t Skip the Acid: Lemon juice or a splash of vinegar brightens the richness.
- Fresh Herbs Matter: They lift the dish. Try tarragon for a French touch or cilantro for a southwest spin.
- Chill Before Serving: This isn’t optional—it significantly improves flavor and texture.
Chicken Salad Variations to Suit Every Craving
Southern-Style Chicken Salad
- Add grated cheddar cheese
- Use chopped pickles or relish
- Serve with buttery crackers or white sandwich bread
Mediterranean Chicken Salad
- Use olive oil + lemon vinaigrette instead of mayo
- Add Kalamata olives, cherry tomatoes, and feta
- Finish with fresh oregano or mint
Spicy Buffalo Chicken Salad
- Toss cooked chicken in buffalo sauce
- Use ranch or blue cheese dressing
- Add shredded carrots and celery
Curried Chicken Salad
- Add curry powder to the dressing
- Mix in golden raisins, cashews, and diced apples
- Serve on naan or in lettuce wraps
How to Serve Chicken Salad
Versatility is where chicken salad truly shines. Here are delicious ways to present your chicken salad recipe:
1. Classic Sandwiches
Use hearty bread like sourdough, multigrain, or buttery croissants. Add crisp lettuce and tomato slices.
2. Lettuce Cups
Low-carb and fresh—use romaine or butter lettuce leaves for a crunchy wrap.
3. Stuffed Avocados
Scoop into halved avocados for a keto-friendly and creamy combo.
4. On Crackers or Toast Points
Perfect for appetizers or a quick snack.
5. In a Wrap or Tortilla
Add some greens and roll it up. Great for lunchboxes!
6. Over a Green Salad
Scoop chicken salad on a bed of mixed greens with cucumbers and cherry tomatoes. Instant power lunch.
Storage Instructions
- Refrigerator: Store chicken salad in an airtight container for up to 4 days.
- Freezing not recommended: The mayonnaise base may separate when thawed, leading to an unpleasant texture.
Make-Ahead and Meal Prep Tips
- Batch cook chicken on Sunday and prep double the salad to cover weekday lunches.
- Keep the dressing and salad components separate until you’re ready to mix.
- Add herbs and crunchy elements (like nuts or apples) just before serving to retain freshness.
What to Serve With Chicken Salad
To make it a full meal:
- Chips or roasted potato wedges
- Pickles or marinated vegetables
- Soup (like tomato basil or corn chowder)
- Fresh fruit salad for a refreshing finish
- Iced tea or lemonade to complete the Southern vibe
Frequently Asked Questions
Q: Can I use canned chicken for this chicken salad recipe?
Yes, but opt for high-quality canned chicken in water. Drain and shred well before mixing.
Q: Is chicken salad healthy?
It can be! Using Greek yogurt, lean chicken breast, and loading it with veggies keeps it nutritious. Skip excess mayo and sugary add-ins for a lighter version.
Q: How do I fix a watery chicken salad?
Drain wet ingredients like pickles or fruits before adding. If it’s already watery, stir in more chicken or a spoonful of breadcrumbs to soak up moisture.
Final Thoughts:
A great chicken salad recipe is a must-have in every cook’s repertoire. It’s comforting, endlessly adaptable, and quick to prepare—yet sophisticated enough for any gathering. Whether you stick to the classic version or jazz it up with bold global flavors, the magic of chicken salad lies in its balance and simplicity.
Let this post be your go-to guide the next time you’re craving a satisfying, flavorful chicken dish that’s both familiar and fresh. Try it once, and you’ll see why this chicken salad recipe never goes out of style.
Chicken Salad Recipe
Ingredients
Base:
- 2 ½ cups cooked chicken shredded or diced
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 1 tablespoon Dijon mustard optional
- 2 ribs celery finely chopped
- ¼ cup red onion or green onions finely chopped
- 2 tablespoons chopped fresh parsley or dill
- Juice of ½ a lemon
- Salt and freshly ground black pepper to taste
- Optional Add-ins choose based on your preference:
- ¼ cup dried cranberries or halved grapes
- ¼ cup toasted chopped almonds or pecans
- 1 apple diced
- 1 hard-boiled egg finely chopped
- ¼ teaspoon garlic powder or onion powder
- ½ teaspoon smoked paprika
Instructions
Step 1: Prepare the Chicken
- Use pre-cooked chicken (rotisserie, poached, or roasted).
- If poaching, simmer chicken in water or broth with aromatics until cooked through. Let it cool, then shred or dice.
Step 2: Chop the Mix-Ins
- Finely chop celery, onion, and any fruits, nuts, or herbs you’re using.
Step 3: Make the Dressing
- In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and any spices.
Step 4: Combine Ingredients
- Add chopped chicken and mix-ins to the dressing.
- Gently fold until fully coated.
Step 5: Chill and Serve
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled in sandwiches, wraps, lettuce cups, or on greens.
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days. Not freezer-friendly.
- Lighten it Up: Use only Greek yogurt instead of mayo for a healthier version.
- Extra Crunch: Add toasted nuts just before serving to keep them crispy.
- Meal Prep Tip: Mix the dressing and keep it separate from the chicken until ready to serve for fresher texture.
- Low-Carb Serving Ideas: Serve in lettuce cups or avocado halves.