Classic Chicken Salad Recipe
Perfect for a picnic, backyard hangout, quick lunch or a baby shower, this classic chicken salad recipe is an old fashioned favorite. A little creaminess, a little crunch and lots of flavor. So quick and easy with leftover or rotisserie chicken.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: brunch, lunch
Cuisine: American
Servings (change as needed): 4
- 2 cups chopped chicken (280 grams), Note 1 1 large skinless breast or 2 small
- 1/3 cup - 1/2 cup mayonnaise full fat or light
- 1 celery rib, finely chopped
- 1 tablespoon finely chopped, green onion (or chives or red onion)
- 2 tablespoons finely chopped fresh parsley (or other fresh herbs, Note 2)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt and black pepper or more to taste
Other add-ins (optional), Note 2
- fresh herbs, nuts, curry powder, grapes, apples, sundried tomatoes, red pepper, olives, garlic powder, lemon zest or lemon juice.
MAKE CHICKEN SALAD: Place all ingredients (including optional add-ins you like) in a medium bowl and mix with a fork until fully combined. Start with less mayonnaise and salt, then add more until you get the creaminess and seasoning you like.
SERVE: You can eat the chicken salad immediately or let it sit around in the fridge for an hour to let the flavors meld. For serving options, see Note 4.
- Chicken options:
- Any kind of leftover or rotisserie chicken will work - white meat (breast) or dark meat (thighs).
- If you prefer to prepare fresh cooked chicken, here's a recipe on how to poach chicken by Recipe Tin Eats. Or use this sous vide chicken recipe to cook the chicken sous vide (no need for the glaze).
- Add-ins
- Fresh herbs such as dill, chives, parsley, tarragon
- Chopped olives, sundried tomatoes or chopped red pepper for color.
- A squeeze of lemon juice or lemon zest.
- A sprinkle of garlic powder
- Red onion, finely chopped, instead of green onions
- Chopped nuts - pecans, walnuts, almonds or cashews
- Chopped grapes or apples.
- A few pinches of curry powder to make curried chicken salad
- Lower calorie, lower fat version
- Instead of full fat mayo, use light mayonnaise, no or low fat sour cream, light salad dressing, Greek yogurt or half light mayo-half low fat sour cream.
- Serve in lettuce wraps instead of bread.
- Serving options:
- Make chicken salad sandwiches with white or whole-grain bread, pumpernickel, buns, slider buns, croissants, bagels. Toasted or plain.
- Serve on a bed of lettuce or a thick slice of tomato, in lettuce wraps or on crackers.
- Make Ahead: chicken salad can be stored in the fridge in an airtight container for 3-5 days. Freezing is not recommended.
Nutritional information is an estimate and includes a 1/2 cup serving of white breast meat with light mayonnaise and no additional add-ins or sandwich bread.
Calories: 164kcal | Carbohydrates: 2g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 353mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg