Chicken Salad Recipe

I’ve spent years perfecting this chicken salad recipe, and I can confidently say it’s become my go-to for everything from quick lunches to entertaining guests. The secret isn’t just in the ingredients—though the combination of tender poached chicken, crisp celery, and sweet grapes creates magic—but in the technique that transforms ordinary components into something extraordinary. There’s one essential step most people skip that changes everything.

Recipe

I’m going to be completely honest with you—this is hands down the best chicken salad recipe you’ll ever make, and I’ve probably tested more variations than I care to count! What makes this version absolutely irresistible is the perfect balance of tender, juicy chicken combined with crisp celery, sweet grapes, and crunchy toasted pecans, all brought together with a creamy dressing that’s got just the right hint of tang from fresh lemon juice and a touch of Dijon mustard.

My grandmother always said that great chicken salad should have enough texture to keep every bite interesting, and that’s exactly what this recipe delivers—you get that satisfying crunch followed by bursts of sweetness, all wrapped up in the most luscious, velvety dressing that clings to every ingredient without being heavy or overwhelming.

The secret is using freshly poached chicken that’s still slightly warm when you mix it, which helps all those gorgeous flavors meld together beautifully, creating a chicken salad that’s equally at home piled high on buttery croissants, stuffed into crisp lettuce cups, or eaten straight from the bowl with a fork when no one’s looking.

Trust me, once you taste how fresh herbs and quality mayonnaise can transform simple ingredients into something absolutely sublime, you’ll never go back to store-bought again—and your family will be begging you to make this for every picnic, potluck, and lazy Sunday lunch from now on.

Ingredients

This isn’t just any chicken salad—it’s the kind that makes people beg for the recipe. The secret lies in getting your ingredient ratios just right and choosing quality components that actually complement each other.

Start with the best chicken you can find, because mediocre protein will give you mediocre results every time. Fresh herbs and crisp vegetables are non-negotiables here—they’re what transform a basic mayo-and-chicken mixture into something worth craving.

The Protein Foundation:

• 3 pounds boneless, skinless chicken breasts or thighs (thighs stay juicier, but breasts work if you don’t overcook them)
• 1 teaspoon kosher salt for poaching the chicken

The Creamy Base:

• ¾ cup high-quality mayonnaise (Duke’s or Hellmann’s—cheap mayo will ruin everything)
• 2 tablespoons sour cream (adds tang and prevents the dreaded mayo-heavy taste)
• 1 tablespoon Dijon mustard (yellow mustard is fine, but Dijon gives sophistication)

The Flavor Builders:

• 2 celery stalks, finely diced (must be crisp—wilted celery is a crime)
• ¼ cup red onion, minced (sweet onion works too, but red adds color and bite)
• 2 tablespoons fresh chives, chopped (dried herbs have no place here)
• 1 tablespoon fresh dill (this is the secret weapon most people skip)

The Finishing Touches:

• 2 hard-boiled eggs, chopped (optional but adds richness and texture)
• ¼ cup toasted pecans or almonds (totally optional, but the crunch factor is incredible)
• 1 tablespoon fresh lemon juice (brightens everything up)
• Salt and black pepper to taste

Smart Substitutions: No sour cream? Greek yogurt works. Out of chives? Green onion tops are perfect. Skip the nuts if there are allergies, but consider adding diced apple for crunch instead.

How to Make the Best Best Ever Chicken Salad

Cook the chicken completely before starting

Begin by cooking your chicken using your preferred method – poaching, roasting, or using rotisserie chicken from the store. If cooking from scratch, poach boneless chicken breasts in seasoned water for 15-20 minutes until they reach 165°F internal temperature. This guarantees food safety and gives you tender, flavorful meat.

Let the chicken cool completely before handling to prevent the mayonnaise from breaking when mixed with warm meat.

Dice the chicken into uniform, bite-sized pieces

Cut your cooled chicken into ½-inch cubes for the perfect texture balance. Avoid shredding or cutting too small, as tiny pieces will get lost in the dressing, and avoid cutting too large, as oversized chunks make the salad difficult to eat and spread.

Uniform pieces verify every bite has the right ratio of chicken to other ingredients, creating a more professional-looking and better-tasting salad.

Prepare all vegetables and add-ins before mixing

Dice your celery finely for crunch, chop fresh herbs like parsley or dill, and prepare any other mix-ins such as grapes, nuts, or dried cranberries.

Having everything ready prevents you from rushing through the mixing process, which can lead to uneven distribution. Pat any watery ingredients like grapes dry with paper towels to prevent the salad from becoming soggy over time.

Create the dressing base with room temperature ingredients****

Combine mayonnaise, a touch of Dijon mustard, and lemon juice in a large mixing bowl. Using room temperature mayo spreads more easily and creates a smoother consistency than cold mayo straight from the fridge.

The Dijon adds depth without overpowering, while lemon juice brightens the flavors and helps prevent the chicken from oxidizing and turning gray.

Season the dressing generously before adding chicken

Add salt, freshly ground black pepper, and any dried seasonings to your dressing base first. This allows the seasonings to bloom in the moisture of the mayo rather than sitting on top of the chicken pieces.

Taste the dressing at this stage – it should be slightly more seasoned than you want the final product since the chicken will dilate the flavors.

Fold ingredients together gently but thoroughly

Add the diced chicken to the seasoned dressing and fold together using a large spoon or rubber spatula with gentle, lifting motions.

Avoid stirring aggressively, which can break down the chicken pieces and create a mushy texture. Make sure every piece gets coated, but stop mixing as soon as everything is evenly distributed to maintain the chicken’s integrity.

Add crunchy elements last to preserve texture

Fold in celery, nuts, or other crunchy ingredients during the final mixing stage. This prevents them from getting crushed during the main mixing process and confirms they retain their satisfying crunch.

If using delicate ingredients like fresh herbs or grapes, add these very last with just a few gentle folds to incorporate without bruising.

Chill before serving for best flavor development****

Refrigerate the finished chicken salad for at least 30 minutes before serving to allow the flavors to meld and the salad to firm up slightly.

This resting time transforms good chicken salad into great chicken salad as the seasonings distribute evenly and the ingredients marry together. The salad will keep for up to 3 days in the refrigerator, though it’s best within the first 24 hours.

Chef Tips

While mastering the basic technique is essential, there are several professional secrets that’ll elevate your chicken salad from good to exceptional.

I focus on flavor pairing by balancing creamy, acidic, and crunchy elements. Sharp knife skills guarantee uniform cuts that create better texture and visual appeal.

Always taste and adjust seasoning throughout preparation.

Nutrition

This classic chicken salad recipe provides a balanced combination of protein, healthy fats, and essential nutrients. The nutritional values below are calculated per serving based on a recipe that serves 4 people.

What You’ll Love About This Recipe

This chicken salad recipe brings together all the classic flavors you crave in one simple, satisfying dish that works perfectly for lunch, dinner, or your next gathering. Whether you’re meal prepping for the week or need something quick and delicious to serve guests, this recipe delivers every single time.

It’s incredibly versatile** – you can enjoy it on fresh bread for sandwiches**, stuff it into pita pockets, serve it over crispy lettuce, or eat it straight from the bowl with crackers on the side.

You probably have most ingredients already – this recipe uses simple pantry staples and fresh ingredients that you likely keep on hand, making it perfect for those moments when you need a meal but haven’t planned ahead.

It gets better with time**** – unlike many dishes that are best served immediately, this chicken salad actually improves as it sits in the refrigerator, allowing all those wonderful flavors to meld together beautifully.

Recipe Card

This classic chicken salad combines tender poached chicken with crisp vegetables and a creamy dressing for a versatile dish perfect for sandwiches, wraps, or served over greens. The recipe balances protein-rich chicken with fresh celery and onions, creating a satisfying meal that’s ideal for lunch prep or casual entertaining.

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 celery stalks, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions:

1. Place chicken breasts in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil.
2. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until chicken reaches internal temperature of 165°F.
3. Remove chicken from pot and let cool completely, then shred or dice into bite-sized pieces.
4. In a large bowl, whisk together mayonnaise, Dijon mustard, and lemon juice.
5. Add shredded chicken, celery, red onion, and parsley to the dressing.
6. Season with salt, pepper, garlic powder, and paprika. Mix until well combined.
7. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes:

Chicken salad can be stored in refrigerator for up to 3 days. For best texture, add celery just before serving if making ahead. Rotisserie chicken can be substituted for convenience.

Equipment:

Large pot, mixing bowls, whisk, measuring cups and spoons

Time:

Prep time: 15 minutes

Cooking time: 20 minutes

Cuisine:

American

Serving:

4-6 servings