by Holly
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
Prep Time 15 minutes
Servings 6 servings
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.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Made thus recipe using left over ready-made rotisserie chicken and it was delicious! I would make it again.
Great recipe! Followed directions exactly. A little strong on the seasoned salt, so I added a splash of lemon juice and that seemed to balance it. Delicious!
My family loves this recipe for an easy lunch when we travel. I can always count on you for a great recipe, thanks!
You’re so welcome Esther! So happy to hear how much you love this chicken salad!
This is really a great recipe. I didn’t have dijon mustard so I used yellow instead. Other than that, I made it as listed. What a great way to use up left over dry chicken breast. Next time, I’m going to throw some craisins in it. Thanks for sharing.