I’ve perfected a simple chicken salad recipe that’s both fresh and satisfying, blending tender chicken with crisp celery and a tangy dressing. Its versatility means it can pair with bread, greens, or even enjoyed on its own. The key lies in balancing flavors while keeping the process effortless. If you’re looking for a dish that’s quick yet packed with taste, this might just be what you’ve been searching for.
Recipe
Crisp, creamy, and packed with flavor—this homemade chicken salad is the kind of recipe you’ll make again and again because it’s just that good.
Imagine tender chunks of juicy chicken tossed with crunchy celery, sweet grapes, and a creamy dressing that’s tangy, herby, and downright addictive. Whether piled onto toasted bread, stuffed into a buttery croissant, or scooped straight from the bowl with a fork, this salad hits all the right notes.
The secret? A squeeze of fresh lemon juice and a pinch of fresh dill that brightens every bite. Trust me, once you try this version, you’ll never go back to store-bought.
It’s quick, easy, and tastes like summer in every mouthful—just the way a chicken salad should.
Ingredients
The secret to a standout chicken salad lies in balancing creamy richness with bright, fresh flavors—every ingredient plays a role. Here’s what you’ll need, with chef-approved swaps and non-negotiables:
- Cooked chicken (2 cups, shredded or diced): Rotisserie chicken saves time, but poached breasts (seasoned with salt and bay leaf) add cleaner flavor. *Skip canned—it’s too mushy.*
- Celery (½ cup, finely chopped): For crunch. No celery? Try diced cucumber (seeds removed) or jicama for a twist.
- Red onion (¼ cup, minced): Soak in ice water for 10 minutes to mellow the bite. Scallions work in a pinch.
- Fresh herbs (2 tbsp, chopped): Dill or tarragon are game-changers. Dried herbs taste dusty here—*don’t compromise.*
- Mayonnaise (⅓ cup): Full-fat for creaminess. Greek yogurt (½ mayo + ½ yogurt) lightens it up.
- Dijon mustard (1 tbsp): Adds depth. Yellow mustard works but lacks complexity.
- Lemon juice (1 tbsp): Freshly squeezed—*bottled tastes metallic.*
- Kosher salt & black pepper: Season in layers; taste after mixing.
Pro tip: Fold in halved grapes or toasted pecans for sweetness and texture.
Chill for 1 hour before serving—the flavors need time to marry!
How to Make the Best Chicken Salad Recipe Title
– Chill before serving: Let the salad sit in the fridge for at least 30 minutes.
*Why? This lets the flavors meld and the texture firm up.*
– Adjust to taste: Before serving, check for seasoning—add more salt, pepper, or lemon juice if needed.
*Flexibility: Toss in grapes or nuts for extra sweetness or crunch.*
Nutrition
This chicken salad recipe is not only delicious but also packed with essential nutrients. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 450 mg |
| Cholesterol | 75 mg |
Chef Tips
When making chicken salad, I always aim for a balance of flavors and textures. Use both dark and white meat for depth, and shred some while dicing the rest.
Toast nuts for crunch, and add a splash of lemon juice to brighten it up. Don’t overdress—start with half the mayo, then adjust. Let it chill for an hour so the flavors meld.
Perfect every time.
