Classic Chicken Salad is a simple and satisfying dish made with tender chunks of cooked chicken, crisp celery, and a creamy dressing that usually features mayo and a touch of tangy mustard. It’s a timeless favorite that feels fresh and comforting with every bite. The combination of juicy chicken and crunchy veggies makes it easy to enjoy any time of year.
One of my favorite things about chicken salad is how versatile it is. I like to add a little salt and pepper for flavor, and sometimes a sprinkle of fresh herbs to brighten it up. It’s a recipe that’s easy to tweak depending on what you have in the fridge. I often make extra to have ready for quick lunches or light dinners that come together in no time.
I usually serve it on soft sandwich bread with some lettuce or wrapped in a crisp lettuce leaf for a lighter option. It’s also great on top of a bed of greens if you want something a bit more like a meal. No matter how you eat it, this chicken salad always feels like a little taste of home, perfect for simple, happy meals.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast is best for lean protein and a mild flavor. Rotisserie chicken works great for convenience or leftover cooked chicken. Dark meat can be used for richer taste.
Mayonnaise: This gives the salad its creamy texture. For a lighter version, swap with Greek yogurt or a mix of yogurt and mayo. Vegan mayo is a fine substitute too.
Celery: Adds a fresh crunch. If you don’t have celery, try diced cucumber or bell peppers for crispness and freshness.
Grapes and Cherry Tomatoes: These bring sweetness and juiciness that balance the creamy dressing. You can use apples or dried cranberries if you like a different kind of sweet note.
Dijon Mustard and Lemon Juice: Provide a little tang and depth to the dressing. If you don’t have Dijon, regular yellow mustard works, and fresh lime juice is a good swap for lemon.
How Can I Make the Chicken Salad Creamy but Not Runny?
Getting the right texture in chicken salad is key to enjoying it. Here’s what I do:
- Start with mayo and add a little at a time to avoid making the salad too wet.
- Use fresh lemon juice sparingly; it adds flavor but too much liquid can make it soggy.
- After mixing, let the salad chill in the fridge for at least 30 minutes. Resting helps the flavors blend and the dressing thicken up a bit.
- If it feels too runny after chilling, add a small amount of more diced chicken or celery to soak up extra moisture.
Equipment You’ll Need
- Large mixing bowl – I use this to toss all the ingredients together easily.
- Whisk or fork – helps you mix the dressing smoothly and thoroughly.
- Measuring cups and spoons – keep the ingredients just right for the best flavor.
- Knife and cutting board – handy for chopping the chicken, veggies, and herbs.
- Refrigerator – necessary to chill the salad and let flavors meld before serving.
Flavor Variations & Add-Ins
- Swap grapes for diced apples or dried cranberries for a different sweet crunch.
- Add chopped nuts like almonds or walnuts for extra texture and richness.
- Mix in chopped hard-boiled eggs for added protein and creaminess.
- Use fresh herbs like dill or basil instead of parsley for a different aroma and flavor.
Classic Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 3 cups cooked chicken breast, diced or shredded
- 1/2 cup celery, diced
- 1/2 cup red grapes, halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley or cilantro, chopped
For the Dressing:
- 1/2 to 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 1/2 tsp dried dill or Italian seasoning
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and mix all the ingredients. Then, you’ll want to chill the chicken salad in the refrigerator for at least 30 minutes. This rest time helps all the flavors blend nicely. So, plan for about 40 minutes total before serving.
Step-by-Step Instructions:
1. Mix the Main Ingredients:
Start by placing the cooked chicken, diced celery, halved grapes, cherry tomatoes, chopped red onion, and fresh parsley in a large bowl. Give them a good stir to combine.
2. Whisk the Dressing:
In a smaller bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, dried dill or Italian seasoning, salt, and black pepper. Mix until smooth and creamy.
3. Combine Dressing and Salad:
Pour the creamy dressing over the chicken and veggies. Using a spatula or large spoon, gently fold everything together until all pieces are coated well with the dressing.
4. Chill and Serve:
Cover the bowl and pop it in the fridge. Let it chill for at least 30 minutes — this helps the flavors come together beautifully. When ready, serve your chicken salad on sandwich bread, croissants, or on a fresh bed of greens. Enjoy!
Can I Use Rotisserie Chicken Instead of Cooked Chicken Breast?
Yes! Rotisserie chicken is a fantastic shortcut for this recipe. Just remove the skin and shred or dice the meat before mixing it in. It adds great flavor and saves time.
How Long Can I Store Leftover Chicken Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again to redistribute the dressing.
Can I Make This Chicken Salad Ahead of Time?
Absolutely! Prepare the salad up to 24 hours in advance. Keep it chilled covered tightly to preserve freshness and let the flavors meld even more.
What Can I Substitute for Mayonnaise?
You can replace mayonnaise with Greek yogurt or a blend of half mayo and half yogurt for a lighter, tangy twist. Vegan mayo also works well as a dairy-free option.