Recipe
This chicken salad is a total game-changer—trust me, it’s the ultimate crowd-pleaser you’ll want to make again and again. What sets it apart? It’s all about the perfect balance of tender, juicy chicken mixed with creamy mayo, a zesty hit of lemon, and that satisfying crunch from crisp celery and red onion.
I’ve been making this recipe for years, and it’s become a go-to for everything from quick lunches to potlucks. The flavors are bright, fresh, and just hearty enough to feel satisfying without being heavy. Plus, it’s ridiculously easy to whip up, so you can have it ready in no time.
Whether you’re piling it onto a sandwich, scooping it onto greens, or just eating it straight from the bowl, this chicken salad is sure to hit the spot. Let’s get started—you’re about to make your new favorite dish!
Ingredients
The secret to a standout chicken salad lies in balancing textures and flavors—tender chicken, creamy dressing, and just the right crunch. Here’s what you’ll need, with insider tips to make it shine:
- Cooked chicken (2 cups, shredded or diced): Rotisserie chicken saves time, but poached breasts (seasoned with bay leaves and peppercorns) add next-level tenderness.
- Mayonnaise (½ cup): Full-fat is best for richness, but Greek yogurt works for a tangy twist.
- Dijon mustard (1 tbsp): Adds depth; skip yellow mustard—it’s too one-note.
- Celery (½ cup, finely diced): Non-negotiable for crunch. Soak in ice water for 10 minutes to make it extra crisp.
- Red onion (¼ cup, minced): Soak in cold water for 5 minutes to mellow the bite if you’re sensitive to raw onion.
- Fresh dill or parsley (2 tbsp, chopped): Dill brightens the dish, but parsley works if you prefer milder herbs.
- Lemon juice (1 tbsp): Freshly squeezed—bottled lacks the zing.
- Kosher salt & black pepper: Season in layers; taste after mixing.
- Optional upgrades: Toasted almonds, halved grapes, or diced apples for sweetness and texture.
Pro tip: Let the salad chill for at least 30 minutes before serving—the flavors meld beautifully.
How to Make the Best Chicken Salad Recipe Details
– Chill before serving: Cover the salad and refrigerate for at least 30 minutes. This allows the flavors to meld and enhances the overall taste.
Watch out: Don’t skip this step—it’s key for the best flavor!
– Serve and enjoy: Scoop onto bread, crackers, or lettuce wraps. Adjust consistency by adding a bit more mayo if needed.
Flexibility: This salad keeps well in the fridge for up to 3 days, making it a great make-ahead meal.
Nutrition
This homemade chicken salad recipe is both delicious and nutritious, offering a balanced mix of protein, fats, and carbs. Below is the nutritional information per serving.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Fat | 18 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
Chef Tips
I’ve found that choosing rotisserie chicken saves time while still delivering great flavor for this recipe.
For creaminess, I blend mayo with Greek yogurt, adding a tangy twist.
Toasting almonds boosts texture, and a squeeze of lemon brightens flavors.
I always chill the salad before serving to let ingredients meld.
Adjust seasoning at the end—sometimes a pinch of paprika or dill makes all the difference.
Frequently Asked Questions
Can I Use Leftover Rotisserie Chicken?
I’d definitely use leftover rotisserie chicken—it’s already cooked and flavorful, so it saves me time. I’ll shred or chop it up, mix it with mayo and seasonings, and it’ll taste just as good!
Is This Recipe Safe for Pregnant Women?
Yes, it’s safe for pregnant women if you’re sure the chicken’s cooked thoroughly and stored properly. I’d avoid raw eggs in homemade mayo and unpasteurized ingredients, though, to reduce any risk of foodborne illness.
Can I Make This Salad Ahead of Time?
Yes, I can make this salad ahead of time. It’s best to store it in an airtight container in the fridge, and it’ll stay fresh for up to three days. I’ll just give it a quick stir before serving.
What Can I Substitute for Mayonnaise?
I’d swap mayo with Greek yogurt or mashed avocado for creaminess. A little mustard or tahini works too. If you want tang, try sour cream—just adjust the seasoning since flavors differ. Any of these’ll do!
How Long Does Chicken Salad Last in the Fridge?
I’d say chicken salad lasts 3-4 days in the fridge if stored airtight. I always make sure it’s chilled promptly and kept below 40°F to stay safe—after that, I toss it to avoid risks.
