Classic Chicken Salad

Classic Chicken Salad: Creamy, Crisp & Your New Go-To Lunch Obsession

Hey there, my fellow food lover! Let’s talk about a true legend, a recipe that has saved countless lunches, picnics, and “what-on-earth-do-I-eat?” moments: the one and only Classic Chicken Salad. This isn’t just any chicken salad. This is the *real deal*. The kind that’s creamy without being gloppy, crisp without being fussy, and so packed with flavor that you’ll be sneaking spoonfuls straight from the bowl before it even hits the bread.

I’m a firm believer that the best recipes are the ones that feel like a warm hug and a high-five at the same time. They’re comforting, yes, but they’re also totally reliable and just a little bit celebratory. This chicken salad is exactly that. It’s the culinary equivalent of your favorite cozy sweater—familiar, comfortable, and always, always a good idea.

Whether you’re packing lunches for the week, hosting a breezy summer bridal shower, or just need a quick and satisfying dinner that doesn’t heat up the whole kitchen, this recipe is your new best friend. It’s incredibly simple to whip up, but the magic is in the little details—the tang of the Dijon, the crunch of the celery, the bright pop of fresh lemon juice. So, tie on your favorite apron (the one with the questionable stains that tell the best stories), and let’s make something downright delicious together.

A Sunday Ritual & The Secret Ingredient

My love affair with chicken salad started not in a fancy culinary school kitchen, but at my grandma’s Formica-topped table after church on Sundays. The routine was sacred: a big roasted chicken for dinner the night before, and whatever was left miraculously transformed into lunch the next day.

I’d perch on a stool, my feet swinging, and watch her work. Her hands, weathered and wise, would shred the chicken with a focus I found mesmerizing. She never measured a thing—a glug of mayo here, a squeeze of mustard from the jar, a generous sprinkle of celery salt. But the real secret, she’d whisper with a wink, was the lemon. Just a tiny squeeze, she said, “wakes up all the other flavors and makes them sing.”

She’d always let me have the first taste on a single saltine cracker. That perfect bite—creamy, savory, with a hint of tang and a satisfying crunch—tasted like pure love. It tasted like home. To this day, every time I make this recipe, I think of her. I might use a measuring spoon now (chef’s habit!), but I always, always hear her voice when I add that squeeze of lemon. It’s the secret ingredient you can’t buy in any store.

Gathering Your Chicken Salad Dream Team

Here’s the beautiful part: this recipe is wonderfully forgiving and endlessly adaptable. Let’s break down the all-star cast of characters and why each one matters. This is where you can really make it your own!

• 3 cups cooked chicken, chopped or shredded: This is your foundation! I’m a shredder at heart—I love the way the tendrils of chicken hold onto the creamy dressing. Use leftover roasted chicken for the deepest flavor, a store-bought rotisserie chicken for ultimate convenience, or simply poach some chicken breasts or thighs. Chef’s Insight: Poaching your own? Do it in a light broth with a bay leaf, a chunk of onion, and a few peppercorns. It subtly infuses the chicken with so much more personality!
• 1/2 cup mayonnaise: The creamy glue that holds it all together. Use a good-quality mayo you love the taste of. For a tangier twist, swap half the mayo for Greek yogurt or sour cream. Substitution Tip: Avocado mayo works beautifully for an egg-free version!
• 1 tbsp Dijon mustard (or yellow): This is your flavor booster! Dijon adds a gentle, sophisticated tang and a slight sharpness that cuts through the richness of the mayo. Yellow mustard is a more classic, slightly milder choice. Feel free to use what you have!
• 1/2 cup celery, finely chopped: The CRUNCH factor! Don’t you dare skip this. It provides essential textural contrast. Make sure to chop it finely so you get a bit of crunch in every single bite without huge, overwhelming pieces.
• 1/4 cup red onion, diced: A little bit of sharp, peppery bite. If raw onion is a bit too intense for you, try a quick pickle! Soak the diced onion in the lemon juice called for in the recipe for about 10 minutes before mixing everything together. It tames the bite beautifully.
• 1 tbsp fresh lemon juice: Grandma’s secret weapon! This bright, acidic spark is non-negotiable. It balances the fat and elevates every other ingredient. Please, please use fresh—it makes a world of difference compared to the bottled stuff.
• Salt & pepper to taste: The unsung heroes. Season generously! I always start with 1/2 tsp of kosher salt and a few good cranks of black pepper, then taste and adjust after it’s all mixed.
• Optional Mix-ins: This is your playground!
  • 1 tbsp fresh dill or parsley: Dill is my go-to for a gorgeous, garden-fresh aroma.
  • 1/4 cup sliced grapes or chopped apples: A sweet and juicy surprise that pairs amazingly with the savory chicken.
  • 1/4 cup chopped nuts: Toasted almonds or pecans add a fantastic buttery crunch.

Let’s Get Mixing: Building the Perfect Bite

See? I told you it was simple. But as with all simple things, technique is key. Follow these steps for chicken salad perfection every single time.

1. Start with the Dressing. In a large bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, salt, and pepper. Whisk it all together until it’s smooth, creamy, and homogenous. Chef’s Hack: Always taste your dressing on a piece of the chicken before you mix it in! This is your chance to adjust the seasoning. Need more tang? Add a bit more mustard or lemon. Too sharp? A tiny pinch of sugar can balance it out.
2. Prep Your Stars. While your dressing is mingling, make sure your chicken is chopped or shredded to your liking. I like a combination of both for varied texture. Finely dice your celery and red onion. If you’re using any optional ingredients like grapes or nuts, have them ready to go. Pro Tip: If your chicken is warm, let it cool completely before adding it to the mayo dressing. Warm chicken can make the mayo break and get a bit greasy.
3. The Grand Mix. Add the shredded chicken, celery, red onion, and any of your chosen extras to the bowl with the dressing. Now, grab a large spatula or a big spoon and gently fold everything together. You want to ensure every nook and cranny of chicken is coated in that luscious dressing without turning it into a mushy paste. Fold, don’t stir aggressively!
4. The Patience Pays Off Step. Cover the bowl with plastic wrap and pop it into the refrigerator for at least 30 minutes. I know, I know, waiting is the hardest part! But trust me on this. This chilling time is magical. It allows the flavors to get to know each other, mellow out, and marry into something far greater than the sum of its parts. The salad firms up a bit and becomes even more delicious.

How to Serve Your Masterpiece

The beauty of this chicken salad is its versatility. How will you enjoy yours?

The Classic Sandwich: Piled high on soft, buttery croissants, between two slices of hearty whole-wheat bread, or even on a toasted bagel. Add a leaf of crisp butter lettuce or a slice of ripe tomato for extra freshness.
The Low-Carb Dream: Serve it in large, cup-like Romaine or Butter lettuce leaves for a refreshing and light crunch. It’s also fantastic stuffed into a halved avocado for a boost of healthy fats.
The Straight-Up Snack: Grab a fork and dig in right out of the bowl! It’s also perfect as a elegant scoop on a bed of greens for a simple salad, or alongside some crispy crackers and cheese as part of a snack board.

Make It Your Own: 5 Flavor Twists

Feel like playing? Here are a few of my favorite ways to riff on this classic!

1. California Club: Add crispy cooked and crumbled bacon, chopped avocado (add right before serving), and a sprinkle of shredded cheddar cheese.
2. Curry in a Hurry: Stir 1-2 teaspoons of your favorite curry powder into the dressing. Add golden raisins and toasted slivered almonds for a sweet and savory spin.
3. Grape & Walnut: A timeless combo! Fold in halved red grapes, chopped toasted walnuts, and a pinch of celery salt.
4. Dairy-Free Delight: Use avocado mayo and ensure your mustard is compliant. It’s naturally gluten-free and easily adaptable!
5. Herb Garden: Go heavy on the fresh herbs! A mix of chopped tarragon, chives, and parsley will make it taste incredibly fresh and gourmet.

Emily’s Kitchen Notes

This recipe has been with me through thick and thin. I once made a triple batch for my best friend’s baby shower and accidentally used a full cup of lemon juice instead of three tablespoons. Let’s just say it was… *puckeringly* memorable. We saved it by shredding and mixing in two more roasted chickens and calling it a “Lemon-Burst Chicken Salad.” Crisis averted! The lesson? Always taste as you go.

Over the years, I’ve found that the type of chicken you use really does change the game. While rotisserie chicken is the king of convenience, a home-roasted chicken breast with the skin on gives you such a wonderfully rich and juicy result. And don’t be afraid of dark meat! Thigh meat is incredibly flavorful and stays moist, making for a supremely luxurious chicken salad. This recipe is a template for joy—make it yours!

Your Chicken Salad Questions, Answered!

Q: How far in advance can I make this chicken salad?
A: It’s a fantastic make-ahead meal! It will keep beautifully in an airtight container in the refrigerator for 3-4 days. The flavors just get better and better. I don’t recommend freezing it, as the mayo-based dressing will separate and the crunchy vegetables will become watery when thawed.

Q: My chicken salad turned out a bit dry. What did I do wrong?
A: No worries, this is an easy fix! The most common culprit is using chicken that was a little overcooked to begin with or not using enough dressing. Simply stir in another tablespoon or two of mayonnaise and a tiny squeeze of lemon juice until it reaches your desired creaminess.

Q: Can I use canned chicken?
A: You absolutely *can*, and in a real pinch, it will work. But I have to be honest—the texture and flavor won’t be nearly as good as using freshly cooked or rotisserie chicken. If you do use it, make sure to drain it extremely well and maybe bump up the herbs and seasonings to add more flavor.

Q: Why is my chicken salad watery after chilling?
A: This usually happens if your celery was extra watery or if you added ingredients like grapes or apples too far in advance. To prevent this, you can pat your chopped celery dry with a paper towel before adding it. If adding fruit, you can do it right before serving. If it’s already watery, you can drain off any excess liquid or stir in a little more mayo to re-emulsify it.

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Nutritional Information

*This is an estimate for 1 of 4 servings, calculated without optional add-ins and using full-fat mayonnaise.

Calories: 280 | Carbohydrates: 1g | Fat: 22g | Protein: 20g | Sugar: <1g

Prep Time: 10 mins | Chill Time: 30 mins (optional but recommended) | Yield: 4 servings

 

There you have it, friends! The only Classic Chicken Salad recipe you’ll ever need. I hope it brings as much joy to your kitchen as it has to mine. Now, go forth and make something tasty!

With love and a full belly,

Emily