This chicken salad recipe is one of my favorites—it makes a delicious quick lunch or dinner.

Chicken, mayonnaise, a few add-ins and some seasonings come together to create a creamy salad or filling for a homemade chicken salad sandwich or wrap!

A classic chicken salad on a roll with tomatoes and lettuce next to cucumbers.

Chicken Salad Ingredients

  • Chicken: I most often use rotisserie chicken, but leftover chicken of almost any kind, including grilled chicken, can be used. If using canned chicken, mix all ingredients except the chicken in a bowl and then gently fold in the drained canned chicken.
  • Add-ins: Since this is a classic chicken salad recipe, I add celery for crunch and green onion for flavor.
  • Dressing: Mayonnaise adds a creamy texture, while simple seasonings add flavor.

Variations

  • Add dill or other fresh herbs.
  • Lighten it up a bit by replacing half of the mayo with Greek yogurt.
  • Change the flavor by adding ranch dressing.
  • Dress it up with add-ins like chopped apples, grapes, or chopped nuts such as almonds, walnuts, or pecans.

How To Prepare Chicken for Chicken Salad

I most often use rotisserie chicken, as it’s already cooked and just needs to be shredded or chopped. However, almost any leftover chicken can be used in this chicken salad recipe.

You can also bake chicken breasts or thighs. Once cooked, shred or chop the chicken into bite-sized pieces and cool it before using it in this recipe.

Ingredients ready to mix for a classic chicken salad recipe

How to Make Chicken Salad

Prepare this classic chicken salad recipe in just 15 minutes with only a few simple ingredients.

  1. Chop cooked and cooled chicken and place into a large bowl with celery and onions.
  2. Mix dressing ingredients (recipe below) in a bowl. Toss with chicken.
  3. Serve on rolls, bread, or over a bed of lettuce.

Serving Suggestions

  • This chicken salad sandwich recipe can be served on any type of bread, including a croissant. I love to lightly toast the bread.
  • Serve it with crackers for snacking.
  • Spoon it over greens or into lettuce leaves to make lettuce wraps.

Storing Leftovers

Refrigerator: Store chicken salad in an airtight container in the fridge for up to 5 days. Stir before serving.

Freezer: Prepared chicken salad doesn’t freeze well however, to prep ahead, dice the chicken and freeze it it. When ready to make the salad, combine the thawed chicken with the remaining ingredients below for a quick lunch!

More Favorite Sandwiches

This chicken salad recipe is a favorite lunch or light dinner. Here are more easy sandwiches that top our list!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
A classic chicken salad on a roll with tomatoes and lettuce next to cucumbers.
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Classic Chicken Salad

This is the best chicken salad recipe with simple ingredients and lots of flavor. Serve it as a sandwich, a salad, or a wrap.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Equipment

buy hollys book

Ingredients  

  • 2 cups cooked chopped chicken or shredded chicken
  • ½ cup mayonnaise
  • 1 rib celery diced
  • 1 green onion thinly sliced
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon seasoned salt more to taste
  • teaspoon black pepper or to taste
  • 1 teaspoon chopped fresh dill or ¼ teaspoon dried dill, optional

Instructions 

  • In a medium bowl, add chicken, mayonnaise, celery, green onion, mustard, salt, pepper, and dill if using. Mix well to combine.
  • Taste and season with additional salt and pepper if desired.
  • Serve as a sandwich or over salad.

Video

Notes

Replace the green onion with chives or finely diced red onion if desired.
Optional additions include:
  • 1 cup chopped red grapes or 1 cup chopped peeled apple
  • 2 tablespoons chopped nuts (pecans or almonds)
4.99 from 2181 votes

Nutrition Information

Calories: 206 | Carbohydrates: 1g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 362mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad
Cuisine American
Chicken Salad Sandwich with a title
cold and creamy Chicken Salad with writing
Chicken Salad Sandwich with cucumber and writing
ingredients to make a Chicken Salad , and some on a sandwich with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. This was the chicken salad I grew up on, only we used chopped dill pickles with a couple tbls pickle juice. Also added nuts , mostly almonds or pine nuts. Sometimes a little sour cream with mayo.

  2. thank you very much for this recipe Holly I enjoy it very much I do use the canned chicken a lot it’s just convenient I will try it with rotisserie chicken when I buy one but it is delicious I love a lot of your recipes 5 stars

  3. Best chicken salad recipe hands down! I doubled the recipe, used half mayo, half regular yogurt, also didn’t have green onions, used shallots instead, and for the seasoned salt, I used salt+kinders blend.. VERY DELISH!5 stars

  4. This chicken salad is one of my go-to favorites! It’s the perfect quick and delicious meal for lunch or dinner. Easy to whip up and packed with flavor—what’s not to love?5 stars

  5. Sigh!
    What’s with this obsession with cups and spoons? Are all cups and spoons the same size?
    A button to choose the metric system used by more than 96% of the world might improve the appreciation of your recipes by an international readership. Using grams all over might also improve US cuisine.

    1. Thank you for your message! A cup is a volume measurement of 240ml. I use cups and spoons because they’re the most common measurements for the majority of my audience. I understand that the metric system is widely used around the world, but my focus is on keeping recipes simple and approachable for my readers.

    2. Yes, a cup and a teaspoon are both units of measurement here. And therefore are consistently the same volume when used in recipes

    3. I agree, it would be nice if the whole world used the same measuring system, unfortunately it is not the case. Most of us have learned to use conversion charts, but maybe you should look for something a little easier. I hope you can find something you are able to follow. Maybe you could find someone to help you with this, it really is an excellent recipe.5 stars

  6. This was epic!
    I used canned chicken (from Costco), spicy brown mustard (didn’t have Dijon), and a mix of chopped chives and white onion — and it turned out beautiful! Love!5 stars

  7. Best chicken salad recipe! Easy to pull together, make exactly as stated. Creamy and fresh tasting, family loved it. Thank you!5 stars

  8. Excellent recipe. I added a gala apple and slivered almonds – left out the dill but added celery seed in it’s place. It was delicious and my husband just loved it. To use up leftover bread I had I made an open face sandwich on a bun and broiled a slice of cheddar on top. Doesn’t need it but it sure was good.5 stars

  9. This is the best chicken salad recipe i have ever ate. Simple, but the perfect flavor. Obviously for folks that don’t care for grapes and fruit in their chicken salad, which i do not, so. The only recipe i use for it! Awesome!

  10. Will it taste just as good if i use yellow mustard? I’m not a huge Dijon fan. Thanks for the recipe!!