I’ve found that the secret to the best chicken salad lies in simplicity and balance. Combining tender shredded chicken with a creamy dressing of mayonnaise, Dijon mustard, and fresh lemon juice creates a rich yet bright flavor. Adding crunchy celery and red onion enhances the texture, while optional ingredients like grapes or apples bring a subtle sweetness. It’s a versatile dish, perfect for sandwiches, wraps, or a light meal—stay tuned to discover the full recipe.
Recipe
This chicken salad is the ultimate no-fuss, crowd-pleasing recipe you’ll crave all year long. What sets it apart? The perfect harmony of tender, juicy chicken, a creamy yet light dressing, and those crunchy, fresh add-ins that make every bite irresistible.
I’ve tweaked this recipe over the years to land on a version that’s just right—simple enough for a weekday lunch but elegant enough to impress at a summer picnic. The secret? A splash of bright lemon juice and a hint of Dijon mustard that take the flavor to the next level.
Imagine creamy mayo hugging crisp celery, sweet grapes, and a touch of herbs—it’s a texture and flavor explosion in every forkful. Trust me, once you try this, you’ll be making it on repeat. It’s that good.
Ingredients
This chicken salad recipe is all about simplicity and big flavor. Using fresh, high-quality ingredients guarantees a creamy, satisfying dish that’s perfect for sandwiches, wraps, or salads. Here’s what you’ll need:
- Cooked chicken breast: Poached, roasted, or rotisserie chicken works beautifully. Rotisserie chicken adds extra flavor and saves time.
- Mayonnaise: Full-fat mayo creates the best creamy texture. For a lighter option, Greek yogurt or avocado mayo can be substituted.
- Celery: Fresh celery adds crunch and freshness. Dice it finely for a balanced texture.
- Red onion: A small amount adds a sharp, tangy bite. Soak diced onion in cold water for 10 minutes to mellow its intensity.
- Fresh herbs: Dill or parsley are must-haves for bright, herbaceous flavor. Use fresh, not dried, for maximum impact.
- Dijon mustard: Adds depth and a subtle tang. Whole grain mustard can also work for a chunkier texture.
- Lemon juice: Freshly squeezed lemon juice brightens the flavors and balances the richness.
- Salt and black pepper: Essential for seasoning. Adjust to taste, but don’t skimp—it brings everything together.
Optional additions:
- Grapes or apples: Sliced or diced for a touch of sweetness.
- Nuts: Walnuts or almonds add crunch and richness.
- Hard-boiled eggs: For extra protein and creaminess.
Pro tip: Let the chicken salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld perfectly.
How to Make the Best Homemade Chicken Salad Recipe
– Cook and shred the chicken. Start by cooking chicken breasts until fully done—either boil, bake, or use a rotisserie chicken for convenience. Once cooled, shred it into bite-sized pieces using two forks or your hands.
Pro tip: If using rotisserie chicken, remove the skin and excess fat for a cleaner taste.
– Prepare the mix-ins. While the chicken cools, finely chop celery, red onion, and any other veggies you’d like to include. For a creamier texture, consider adding halved grapes or chopped apples. Toss these in a large mixing bowl.
Watch out: Don’t over-chop the veggies; you want them to add crunch, not turn mushy.
– Mix the dressing. In a separate bowl, combine mayonnaise, a splash of lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth and well-blended.
Pro tip: For a tangier flavor, add a tablespoon of Greek yogurt or sour cream to the mix.
– Combine everything. Add the shredded chicken and mix-ins to the bowl with the dressing. Gently fold everything together until evenly coated.
Be careful not to overmix—this can break down the chicken and make the salad too pasty. Success looks like a well-coated mixture with visible chunks of chicken and veggies.
– Chill before serving. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to let the flavors meld together.
Pro tip: Chicken salad tastes even better the next day, so feel free to make it ahead of time.
– Serve and enjoy. Scoop the chilled chicken salad onto lettuce leaves, bread, or crackers. For a lighter option, serve it in avocado halves or cucumber cups.
Flexibility: Adjust the seasoning or add fresh herbs like dill or parsley for an extra flavor boost.
Nutrition
This easy chicken salad is a nutritious and balanced meal option. Here’s the breakdown of its nutritional content per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Carbohydrates | 10 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 450 mg |
Chef Tips
For a flavorful chicken salad, I always recommend using freshly cooked chicken rather than leftovers—it makes a noticeable difference in texture and taste. I season the chicken well while cooking and let it cool completely before shredding.
For creaminess, I mix mayo with a bit of Greek yogurt. Adding a squeeze of lemon brightens the flavors, and I always finish with fresh herbs for a vibrant touch.
