Chicken salad recipe fans know how great it feels to have a quick, fresh meal ready in the fridge.
In my experience as a chef, nothing beats a classic chicken salad for easy lunches, picnics, or even a light dinner.
This recipe uses simple ingredients and a few smart tricks to make every bite creamy, crunchy, and full of flavor.
If you want a chicken salad that’s easy to make and always tastes great, you’ll love this one.
Why You’ll Love This Chicken Salad Recipe
When I first started making chicken salad at home, I tried a lot of different versions. Some were too heavy, some too bland.
Over time, I found that using rotisserie chicken saves time and adds flavor, and a mix of mayo and Greek yogurt keeps the salad creamy but not too rich.
Adding grapes gives a sweet pop, and fresh dill makes everything taste bright and fresh.
If you want a chicken salad that’s not too saucy or dry, this is the one to try. It works for sandwiches, lettuce wraps, or just on its own.
Why this chicken salad recipe works:
- Takes less than 20 minutes to make.
- Uses easy-to-find ingredients.
- Great for meal prep and leftovers.
- You can adjust it to your taste.
Key Ingredients for Classic Chicken Salad
The best chicken salad recipe starts with the right ingredients. Here’s what you’ll need and why each one matters.
- Shredded cooked chicken (rotisserie chicken is my favorite for this)
- Celery for crunch
- Red onion or scallions for a mild bite
- Red grapes (optional, but they add a sweet touch)
- Fresh dill for a burst of flavor
- Mayonnaise and Greek yogurt for a creamy base
- Dijon mustard for a little tang
- Celery seed (optional, but it gives that deli-style taste)
- Lemon juice to brighten it up
- Kosher salt and black pepper for seasoning
Swaps and Additions:
- You can use yellow onion, shallots, or scallions instead of red onion.
- Try tarragon or chives if you don’t have dill.
- If you like more crunch, add toasted almonds, pecans, or walnuts.
- For a different flavor, use diced apples or dried apricots instead of grapes.
- Add chopped pickles or a splash of pickle brine for extra tang.
How to Make Chicken Salad
I’ve found that prepping everything before you start mixing makes this recipe even easier. Here’s how I do it:
Prep the Ingredients:
- Shred or chop your cooked chicken into bite-sized pieces.
- Dice the celery and onions.
- Quarter the grapes.
- Chop the dill.
- Squeeze the lemon.
Mix Your Chicken Salad:
- Put the chicken, celery, onion, grapes, and dill in a large bowl.
- Add the mayonnaise, Greek yogurt, Dijon mustard, celery seed, and lemon juice.
- Stir until everything is coated evenly.
- Season with salt and black pepper. Taste and adjust as needed.
Tips for Success
- Don’t overmix. You want some texture, not mush.
- Chill the salad for at least 30 minutes before serving. The flavors get better as they sit.
- If you’re new to chicken salad, start with less dressing and add more if you need it.
Common Mistakes and Fixes
- If your chicken salad is too watery, pat the chicken dry before mixing.
- Too bland? Add more lemon juice or a pinch of salt.
- Too thick? Stir in a little more Greek yogurt or mayo.
Chicken Salad Variations and Customizations
Chicken salad is easy to change up. Here are some of my favorite ways to make it your own:
- Skip the grapes if you want a more savory salad.
- Use diced apples or dried apricots for a different kind of sweetness.
- Add toasted nuts for crunch.
- Make it lighter by using all Greek yogurt instead of mayo.
- Add chopped pickles or a splash of pickle brine for tang.
Storage, Make-Ahead, and Meal Prep Tips
Chicken salad is perfect for meal prep. I like to make a batch on Sunday and use it for lunches during the week.
How to Store Chicken Salad
Keep chicken salad in an airtight container in the fridge. It’s best eaten within 2 days for the freshest taste.
How Long Chicken Salad Last?
Up to 2 days in the fridge. After that, the texture can get watery.
Can You Freeze Chicken Salad?
I don’t recommend freezing it. The creamy dressing separates and the texture changes.
What to Serve with Chicken Salad
Chicken salad is great on its own, but pairing it with the right sides turns it into a full meal.
Here are some easy ideas:
- Homemade potato chips or kettle chips
- Dill pickles
- Fresh green salad
- Sliced cucumbers or cherry tomatoes
- Fruit salad
Serving Ideas:
- Spoon onto bread, croissants, or rolls for a classic chicken salad sandwich.
- Use lettuce leaves for a low-carb wrap.
- Serve over a green salad for a light lunch.
- Enjoy with crackers as a snack.
Nutrition Information
This chicken salad recipe is high in protein and has healthy fats, especially if you use Greek yogurt. It’s naturally gluten-free and easy to make lighter by using more yogurt and less mayo.
FAQs
Fresh dill is a classic, but tarragon, chives, or parsley also add great flavor.
Pat your chicken dry before mixing and don’t add too much lemon juice or other liquids. Store in a sealed container.
Croissants, whole wheat bread, rolls, or even lettuce leaves all work well for chicken salad sandwiches.
Use more Greek yogurt instead of mayonnaise, add extra veggies, or skip the nuts and dried fruit to lower the calorie count.
Yes, just drain it well and gently fold it in with the other ingredients.
Celery, nuts (like almonds or pecans), and even diced apples add a great crunch.
Here are the nuts you can add to chicken salad: Pecans, walnuts, or almonds are all tasty options for extra crunch and flavor.
Conclusion
I’ve made this chicken salad recipe for years, and it’s always a hit. It’s simple, fresh, and easy to make your own.
What’s your favorite way to enjoy chicken salad? Rate the recipe below and leave a comment with your tips or questions!
Easy Chicken Salad Recipe
Equipment
- Large bowl
- Cutting board
- Knife
- Spoon or spatula
Ingredients
- 1 pound shredded, cooked chicken (about 3 cups; rotisserie recommended)
- 1 large celery stalk, diced
- 1/2 medium red onion or 3 scallions, finely chopped
- 1/2 cup seedless red grapes, quartered (optional)
- 4 sprigs fresh dill, chopped (about 1/4 cup)
- 3/4 cup mayonnaise (or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise)
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon celery seeds (optional)
- 1 tablespoon Juice of 1/2 medium lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine chicken, celery, onion or scallions, grapes, and dill in a large bowl.
- Add mayonnaise, Greek yogurt, Dijon mustard, celery seeds, and lemon juice.
- Stir until everything is coated.
- Season with salt and black pepper. Taste and adjust as needed.
- Chill for at least 30 minutes before serving.
- Serve on bread, croissants, lettuce leaves, or over a salad.
Notes
- For a lighter version, use all Greek yogurt.
- Add toasted nuts or chopped apples for crunch.
- Store leftovers in the fridge for up to 2 days.
- Not recommended for freezing.