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!
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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 Make Chicken Salad
Prepare this classic chicken salad recipe in just 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 (recipe below) in a bowl. Toss with chicken.
- 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!
Equipment
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
- ⅛ 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
- 1 cup chopped red grapes or 1 cup chopped peeled apple
- 2 tablespoons chopped nuts (pecans or almonds)
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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This is amazing! I’m not really into chicken but if I eat it it’s breasts only. I used rotisserie chicken breasts from Amazon Fresh. I will be using this recipe again and again! Thanks so much for posting it!
I made this about a year ago and I have been making it ever since. it’s very easy to make and with just a few ingredients. I omitted the dill and the mustard and I added dried cranberries, sunflower seeds and pepitos. It is delicious. I used a full cup of mayonnaise.
Delicious!! If watching your salt just use half the seasoned salt or no salt !
Family enjoyed
I’ve made this twice now to rave reviews (from a picky audience). I didn’t vary from the recipe as given, except to put maybe a bit more mayo in. Total success. Super easy.
Oh I do think it made a difference that I poached the chicken in chunks with lemon, onion, garlic, bay leaf peppercorns, etc. Just google that recipe.
Excellent! Whenever I bake chicken breasts for dinner, I make an extra large breast to use for this chicken salad. It’s simple and delicious! Thank you!
I made this today and it was very good. I did add a few more ingredients such as garlic powder and salt and pepper. Also, a little more mayo and Dijon.
Simple and delicious. Also great stand alone meal with some croutons added. I also added a wee bit of lime juice for acidity.
Made It as it was delicious. The flavor just what chicken salad should be. Keeper recipe
I’ve made twice with shredded tofu (16 oz firm, drained, seasoned and pan fried till liquid evaporates and a nice crust is formed)
I used 1c. Greek yogurt because it holds better,
I’ve added 1/2 c grapes and and 1/2 oz Craisins.
For a curried version I added 3/4 T curry powder.
As a whole recipe of 6 servingsit is 2 Weight Watchers points with their new plan as of 11/19/2022. As a single serving it is 0 points on the WW app.
Great served on sandwiches, lettuce wraps and on a salad.
Your version sounds delicious Akane!
I think this recipe means “ribs” for celery instead of full “stalks”. Only put 5 total “ribs” of celery and even that seemed to be a lot of celery. Rather then the celery deal it was very good.
I am from Texas/Texan. Made this classic chicken salad to a gathering with my new Colombian friend in Cartagena Colombia. They love the creamy and crunch to it. Left overs they took it home with them…leaving me nothing.
horrible came out horrendous and I followed every step perfectly I don’t know why this has such a high rating being horrendous
This is a classic Chicken Salad recipe that I’ve used many times. If I don’t have leftover chicken in the fridge I just use a can. As long as you have the basic ingredients correct you can improvise with what you have handy. I like to add a tablespoon of diced jalapenos for a little kick. Super easy and super fast, it’s THE go to recipe for Chicken Salad.
If you followed every step perfectly I’m not sure what you were expecting? This recipe is exactly what Chicken Salad is supposed to look like and taste like.
The fact you can’t put together a simple salad is reflective of you. The high rating is because most people can follow a simple recipe to make a salad so it turned out great for them.
Rude comment.
Wonderful recipe. Simple and delicious. I can always count on your site when I need meal inspiration. Thank you!
Thank you, Peggy! So happy you are enjoying our recipes ❤️
I have cooked left over chicken breast in the fridge from five days ago. Can I use that to make the chicken salad or odd the chicken breast too old to use?
Hi Ana, the USDA recommends using cooked chicken within three to four days.
Perfect base to add whatever else you want or eat as is.
We all said this was the best Peggy has made! She added grapes, raisins and red onion chopped. She upped the chopped celery to two stocks. Used Miracle Whip as we prefer.
Like so many SWP recipes, another outstanding meal.
Keep them coming!
very good
I made this chicken salad for a family gathering and mom asked “Where did you get this salad?! And please don’t say you made it!” It was delicious. I’ve made it 4 times in the past 2 months. I prep the chicken in a crockpot with chicken broth and herbs de Provence. Super easy and fabulous recipe.
I’m so happy to hear this recipe was a hit CJ!
Absolutely delicious!! I’m a college student learning to cook for the first time and this was amazing! I added in some bell peppers with it and this was so good (and easy)!
I made this using what I had on hand. Canned chicken then threw in chopped grapes and diced jalapeños. The grapes are the cool to the bite of the pepper. I ate it with Club Crackers. Very good and easy to make for my lunches!!