The Only Chicken Salad Recipe You’ll Ever Need

Sometimes the simplest recipes become our most reliable standbys. This basic chicken salad recipe has saved countless lunches and last-minute dinners in my household. With just a handful of ingredients and 10 minutes of prep time, you’ll have a versatile dish that’s perfect for sandwiches, wraps, or a protein-packed topping for fresh greens.

Start with perfectly cooked chicken

The foundation of an exceptional chicken salad is, naturally, the chicken. While you can certainly cook chicken specifically for this recipe, using a rotisserie chicken from your local grocery store is the ultimate time-saver. The meat is consistently tender and already perfectly seasoned.

For the best texture, remove the skin and shred the meat into bite-sized pieces rather than chopping it. This creates more surface area for the dressing to cling to and ensures a better distribution of flavors throughout the salad.

Master the mayo-to-chicken ratio

The secret to chicken salad that’s creamy but not heavy lies in the proportions. Start with 2 cups of shredded chicken to 1/2 cup of mayonnaise. Add more mayo one tablespoon at a time until you reach your desired consistency. Remember that the salad will become slightly more moist as it chills.

If you’re watching calories or prefer a tangier taste, replace half the mayonnaise with Greek yogurt. This swap adds protein while maintaining the creamy texture we all love in a good chicken salad.

Add crunch without overwhelming the mixture

The key to perfect texture is adding just enough crunch. Finely diced celery and a small amount of minced red onion provide that essential texture contrast. The vegetables should complement, not dominate, the chicken.

Want to switch things up? Try adding finely chopped water chestnuts or a handful of sliced almonds. These alternatives can transform your basic chicken salad into something special while maintaining that satisfying crunch factor.

Season with restraint

Salt and black pepper are non-negotiable, but be careful with the salt, especially if you’re using rotisserie chicken that’s already seasoned. Start with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper per 2 cups of chicken, then adjust to taste.

A small pinch of dried herbs like dill or tarragon can elevate the flavor profile without overwhelming the delicate chicken. Remember: you can always add more seasoning, but you can’t take it away.

Give it time to rest

While it’s tempting to serve your chicken salad immediately, allowing it to chill for at least 30 minutes makes a world of difference. This resting period gives the flavors time to meld and the vegetables to soften slightly, creating a more cohesive mixture.

Store your chicken salad in an airtight container in the refrigerator for up to three days. If you notice any liquid separation, simply give it a quick stir before serving.

The beauty of this basic chicken salad recipe lies in its simplicity. Once you’ve mastered these fundamentals, you can experiment with additional ingredients like halved grapes, chopped apples, or curry powder. But there’s something wonderfully satisfying about the classic version – just good ingredients, handled with care, coming together to create something greater than the sum of its parts.

Easy Classic Chicken Salad

Course: Lunch, Main CourseCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

The perfect balance of tender chicken, creamy dressing, and crunchy vegetables come together in this 10-minute chicken salad recipe that’s ideal for sandwiches, wraps, or topping fresh greens.

Ingredients

• 2 cups cooked chicken, shredded (about 1 rotisserie chicken)

• 1/2 cup mayonnaise

• 1/2 cup celery, finely diced (about 2 stalks)

• 1/4 cup red onion, finely minced

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1/4 teaspoon dried dill (optional)

Directions

• In a large bowl, shred the cooked chicken into bite-sized pieces using two forks. Make sure to remove any skin or bones if using rotisserie chicken. The shreds should be uniform in size for the best texture.
• Add mayonnaise to the shredded chicken and mix well to coat all pieces evenly. The chicken should be well-coated but not drowning in mayonnaise. If needed, add more mayonnaise one tablespoon at a time until desired consistency is reached.
• Fold in the diced celery and minced red onion until evenly distributed throughout the mixture. These vegetables will provide a pleasant crunch and flavor contrast to the creamy chicken mixture.
• Season with salt and pepper, starting with the recommended amounts. Taste and adjust seasonings as needed. If using, add the dried dill and mix well to incorporate.
• Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld and mixture to chill thoroughly.

Notes

• Store chicken salad in an airtight container in the refrigerator for up to 3 days.
• For a lighter version, substitute half the mayonnaise with Greek yogurt.
• If using rotisserie chicken, taste before adding salt as it may already be well-seasoned.
• Serve on bread, croissants, wrapped in lettuce leaves, or over a bed of mixed greens.

Frequently Asked Questions

Q: Can I make this chicken salad ahead of time?
A: Yes, this chicken salad can be made up to 3 days in advance when stored properly in an airtight container in the refrigerator. The flavors actually improve after the first day as they have more time to meld together.

Q: What’s the best way to cook chicken for this recipe?
A: While rotisserie chicken is the quickest option, you can also use poached chicken breasts. To poach, place chicken breasts in a pot, cover with water, bring to a simmer, and cook for 15-20 minutes until the internal temperature reaches 165°F (74°C).

Q: Why is my chicken salad watery?
A: Excess moisture can come from vegetables releasing water or improper draining of the chicken. Make sure to pat your chicken dry before shredding and drain any excess liquid from the diced vegetables. If liquid accumulates during storage, simply drain it off and give the salad a quick stir before serving.

Q: What are some good add-ins for this basic recipe?
A: Popular additions include halved grapes, diced apples, chopped nuts (almonds or pecans), fresh herbs (tarragon, parsley, or chives), or curry powder. Add these ingredients in small amounts (1/4 to 1/2 cup) to maintain the proper balance of flavors and textures.