Of all the summer salads, a classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!
Keep this easy recipe on hand for last-minute sandwich prep when last-minute invitations come up! Serve this summer with a side of Italian pasta salad and crunchy grilled corn on the cob!
Ingredients in Chicken Salad
Chicken:
- Use leftovers from last night’s dinner or leftover rotisserie chicken or grilled chicken.
- To Make Chicken for chicken salad I like to use either poached chicken or baked chicken breasts or thighs.
- You can use canned chicken in a pinch but of course fresh is best when possible.
- Ensure the chicken is cooled and shred or chop the chicken into bite sized pieces.
Add-ins:
- As this is a classic chicken salad recipe, I’ve kept the additions to a minimum. Celery for crunch, green onions for flavor.
- This recipe can be made with a variety of nuts, veggies, and fruit for added flavor and texture.
- Chicken salad with grapes, avocado or dried cranberries is a favorite. Pecans or almonds pair well with this recipe.
Dressing:
- Mayonnaise is the base of this recipe and it’s simply seasoned.
- You can get creative and substitute some of the mayo for ranch dressing or your favorite salad dressing recipe.
- Create an Avocado Chicken Salad by replacing some of the mayonnaise with mashed avocado.
How to Make Chicken Salad?
Prepare a classic chicken salad in 15 minutes with only a few simple ingredients.
- Chop cooked and cooled chicken and place into a large bowl with celery and onions.
- Mix dressing ingredients (per recipe below) in a bowl. Toss with chicken.
- Serve on rolls, bread or over a bead of lettuce.
For this chicken salad sandwich recipe, any bread will do, thick slices of a baguette or buns/rolls hold up well. This is naturally low carb and it’s great over a tossed salad as well.
Got Leftovers?
REFRIGERATOR: In an airtight container, the chicken salad will last about a week in the refrigerator. Give it a stir and refresh the flavor with a little salt and pepper (or an extra dollop of Dijon mustard) and serve!
FREEZER: Chicken salad doesn’t freeze well. To prep ahead, simply dice the chicken and freeze. When ready to make, combine it with the ingredients below for a quick lunch!
Must-Try Sandwiches
- Pineapple Chicken Salad with Grapes – fresh summer favorite
- Best Egg Salad Recipe – All-American classic!
- Avocado Ranch Chicken Salad Wrap – loaded with flavor
- Bacon Ranch Chicken Salad – deliciously fresh & tasty!
- Classic Tuna Salad – ready in 10 minutes!
- Shrimp Salad – fabulous light entreé
Classic Chicken Salad
Ingredients
- 2 cups cooked chicken chopped
- ½ cup mayonnaise
- 1 stalk celery chopped
- 1 green onion diced (or chives or red onion)
- 1 teaspoon dijon mustard
- ½ teaspoon seasoned salt
- pepper to taste
- 1 teaspoon fresh dill optional
Instructions
- Combine all ingredients in a small bowl and mix well.
- Season with salt and pepper to taste.
- Serve as a sandwich or over salad.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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Oh my goodness!!! We used a rotisserie chicken for this recipe and EVERYONE wanted the recipe! Delicious for sure!!! We used red onions, finely chopped.
Easy to make, simple ingredients. Great taste.
I have made this. It is easy and delicious. We always use left over rotisserie chicken. Then, we use the carcass to make homemade soup.
We certainly get our money’s worth out of that $5 bird.
Delicious and very easy to make!
I made this with the white meat from a Costco rotisserie chicken. chopped into small pieces. It was almost exactly 2 cups. I Since celery comes in a variety of sizes, I used two ribs and chopped fairly fine. Ditto with green onion, so I used two but left them in slices. I followed the rest of the recipe exactly, using 1/2 t cayenne and 1/2 t white pepper because I like pepper. I will definitely make this again but will try chopping the chicken so there are no chunks, as another commenter noted.
Thanks for sharing!
Hi Holly,
How do you recommend cooking chicken thighs or breasts for your chicken salad recipe?
Thank you in advance,
Debi
I know you already found your answer but just in case someone else it looking :) I like to use either poached chicken or baked chicken breasts or thighs.
Very easy and delicious. Will definitely make again!
This is the BEST chicken salad I’ve ever made. My husband requests this at least once every two weeks for our lunch, served with Club Crackers. This recipe can easily be halved. We use Lawry’s Seasoned Salt 25% Reduced Sodium and add a tsp of dried dill. He likes the salad diced and combined well, no big chunks of chicken. Truly a classic, THANK YOU!
love this simple but delicious recipe. I took it to a birthday party and it was gone in minutes
I am not a big fan of chicken salad, but I figured I would try this one since my husband is. Game changer for me! This has just the right amount of everything to make it taste amazing. Definitely a keeper!
Do you think yellow mustard will work instead of Dijon. I’ve used this recipe before and it’s great.
Yes, it is great in this recipe too!
perfect classic
Best chicken salad ever had. Thanks for sharing
Hi!!
I was looking for an easy tasty chicken salad and I found it!! I didn’t have dijon mustard and I don’t like dill Pickles so I used regular mustard and relish. It was so good!!!! I am going to try it with the Dijon next time.. thank you for this simple but tasty recipe!!!
I am so glad you enjoyed this recipe Kristin!