Of all the summer salads, a classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!
Keep this easy recipe on hand for last-minute sandwich prep when last-minute invitations come up! Serve this summer with a side of Italian pasta salad and crunchy grilled corn on the cob!
Ingredients in Chicken Salad
Chicken:
- Use leftovers from last night’s dinner or leftover rotisserie chicken or grilled chicken.
- To Make Chicken for chicken salad I like to use either poached chicken or baked chicken breasts or thighs.
- You can use canned chicken in a pinch but of course fresh is best when possible.
- Ensure the chicken is cooled and shred or chop the chicken into bite sized pieces.
Add-ins:
- As this is a classic chicken salad recipe, I’ve kept the additions to a minimum. Celery for crunch, green onions for flavor.
- This recipe can be made with a variety of nuts, veggies, and fruit for added flavor and texture.
- Chicken salad with grapes, avocado or dried cranberries is a favorite. Pecans or almonds pair well with this recipe.
Dressing:
- Mayonnaise is the base of this recipe and it’s simply seasoned.
- You can get creative and substitute some of the mayo for ranch dressing or your favorite salad dressing recipe.
- Create an Avocado Chicken Salad by replacing some of the mayonnaise with mashed avocado.
How to Make Chicken Salad?
Prepare a classic chicken salad in 15 minutes with only a few simple ingredients.
- Chop cooked and cooled chicken and place into a large bowl with celery and onions.
- Mix dressing ingredients (per recipe below) in a bowl. Toss with chicken.
- Serve on rolls, bread or over a bead of lettuce.
For this chicken salad sandwich recipe, any bread will do, thick slices of a baguette or buns/rolls hold up well. This is naturally low carb and it’s great over a tossed salad as well.
Got Leftovers?
REFRIGERATOR: In an airtight container, the chicken salad will last about a week in the refrigerator. Give it a stir and refresh the flavor with a little salt and pepper (or an extra dollop of Dijon mustard) and serve!
FREEZER: Chicken salad doesn’t freeze well. To prep ahead, simply dice the chicken and freeze. When ready to make, combine it with the ingredients below for a quick lunch!
Must-Try Sandwiches
- Pineapple Chicken Salad with Grapes – fresh summer favorite
- Best Egg Salad Recipe – All-American classic!
- Avocado Ranch Chicken Salad Wrap – loaded with flavor
- Bacon Ranch Chicken Salad – deliciously fresh & tasty!
- Classic Tuna Salad – ready in 10 minutes!
- Shrimp Salad – fabulous light entreé
Classic Chicken Salad
Ingredients
- 2 cups cooked chicken chopped
- ½ cup mayonnaise
- 1 rib celery chopped
- 1 green onion diced (or chives or red onion)
- 1 teaspoon dijon mustard
- ½ teaspoon seasoned salt
- pepper to taste
- 1 teaspoon fresh dill optional
Instructions
- Combine all ingredients in a small bowl and mix well.
- Season with salt and pepper to taste.
- Serve as a sandwich or over salad.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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Turned out very dry for us, I had to add some extra mayo and a touch more mustard. I also used brown mustard instead of Dijon as I only had that and yellow in the house.
Thank you for sharing your alterations, Amber! That sounds delicious.
This is a great recipe. I prepared the recipe as written except I added a heaping tablespoon of sour cream. As for the 1/2 cup of mayonnaise I used 1/4 cup of Dukes and 1/4 cup of Hellman’s.
This recipe is a keeper for a classic chicken salad.
My whole family loves this meal!
the dijon is a great addition! i would have never thought of that
no dill or green onion in the batch i made.
very good! didn’t have fresh dill I used about 1/4 t. dried and added one more stem of green onion mine were on the small side and about 10 red grapes sliced. served on croissants with lettuce and a drizzle of rasberry dressing. yum!!!
this is the best chicken salad I’ve ever had easily. made it again and again…and will continue to! one question though….I’m in the process of making a quadruple batch and sure would like to freeze some. does it freeze okay?
This was in the article before the recipe: FREEZER: Chicken salad doesn’t freeze well. To prep ahead, simply dice the chicken and freeze. When ready to make, combine it with the ingredients below for a quick lunch!
This is too easy. Being the only meateater in the house, I’m always looking for ways to make a whole roast chicken leftovers interesting. I pretty much follow the recipe but don’t add dill. Made it a few times now but this time I used Duke’s Mayo instead of the usual (common) brand. Man it takes it to the next level altogether. I eat it in a soft flour wrap with chopped lettuce and tomato. Can get four or five wraps out of this recipe. Highly recommend using Duke’s mayo if you try this.
You should change the ingredient to use the correct term; 1 rib of celery. A stalk is the entire bunch of ribs. Very confusing when you havent started so cant eyeball how much it actually needs, so I’m spending a great deal of time searching the comments for a clue of which one it actually is.
Hi Rachel! This recipe using one rib of celery.
You have a point Rachel. A stalk is the whole head of celery but who would actually put a whole head of celery in a small batch of chicken salad? That would definitely make the recipe a celery salad with a bit of chicken. Unless thats what you would want. In other words it may not have been worded perfectly but add what you want to it.
Your baked chicken was amazing. My great nephew lives with me and couldn’t believe how good it was. he is an Athletic trainer and he ask me to make it again !! That was a great complement to you and myself. THANK YOU
That is so kind of him! Thank you for sharing that with us, Eileen.
Delicious. Is the nutrition information already broken down per serving 1/6 or is this for the whole bowl?
Yes! The nutritional information is for 1/6 of the final recipe.
The balance of flavors is just right, creating a dish that’s both satisfying and flavorful. Definitely a must-try for anyone looking for a delicious, quick, and healthy meal option!