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 chicken salad recipe on hand for last-minute sandwiches, or serve it over a bed of lettuce or with a side of pasta salad and corn on the cob!

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

Ingredients in Chicken Salad

  • ChickenUse leftover chicken from last night’s dinner or rotisserie chicken. Even leftover grilled chicken works well. Canned chicken can be used, but fresh is preferred.
  • Add-insAs this is a classic chicken salad recipe, I’ve kept the additions to a minimum. Celery for crunch, green onions for flavor.
  • DressingMayonnaise and simple seasonings are all that is needed for the dressing in this recipe.

Change the flavor by adding dill or other fresh herbs. and replace some of the mayo for Greek yogurt, ranch dressing, or your add your favorite salad dressing.

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.

You can also bake chicken breasts or thighs. Once cooked, cool the chicken and shred or chop it into bite-sized pieces. Leftover chicken from almost any recipe can be used in chicken salad.

Ingredients for a classic chicken salad recipe in a bowl

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 (according to the recipe below) in a bowl. Toss with chicken.
  3. Serve on rolls, bread or over a bed of lettuce.

This chicken salad sandwich recipe can be served on any bread. We love this on a baguette or rolls. Keep it low carb and serve in romaine lettuce as lettuce wraps or spoon over a tossed salad.

Storing Leftovers

Refrigerator: Store chicken salad in an airtight container in the fridge for up to 5 days. Give it a stir and refresh the flavor with fresh herbs or an extra dollop of Dijon mustard.

Freezer: Prepared chicken salad doesn’t freeze well. To prep ahead, dice the chicken and freeze. When ready to make, combine 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!

A classic chicken salad on a roll with tomatoes and lettuce next to cucumbers.
4.99 from 2133 votes↑ Click stars to rate now!
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Classic Chicken Salad

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!
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings


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  • 2 cups cooked chicken chopped or shredded
  • ½ cup mayonnaise
  • 1 rib celery finely diced chopped
  • 1 green onion thinly sliced (or chives or finely diced red onion)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon seasoned salt
  • teaspoon black pepper or to taste
  • 1 teaspoon chopped fresh dill optional


  • Add all ingredients to a medium bowl. Mix well to combine.
  • Taste and season with additional salt and pepper if desired.
  • Serve as a sandwich or over salad.


4.99 from 2133 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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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I have never made or had chicken salad before. I’ve always been intrigued but never remember to use leftover chicken for it. I made chicken alfredo yesterday for my kids bday and had bunch of chicken leftover because it ended up so dry. This recipe was amazing! I used the dill and upped the wet ingredients a little too, and you couldnt tell the chicken was dry! I also used spicy brown mustard because I didn’t realize my Dijon was bad. Thank you for this! seriously so good!5 stars

  2. Perfect simple chicken salad! I didn’t have green onions so I used some dried minced onions instead – still delish.5 stars

  3. A simple and tasty recipe that gets better the next day. I did add a bit more mayo and mustard. I will definitely make it again!5 stars

  4. Turned out very dry for us, I had to add some extra mayo and a touch more mustard. I also used brown mustard instead of Dijon as I only had that and yellow in the house.4 stars

  5. This is a great recipe. I prepared the recipe as written except I added a heaping tablespoon of sour cream. As for the 1/2 cup of mayonnaise I used 1/4 cup of Dukes and 1/4 cup of Hellman’s.
    This recipe is a keeper for a classic chicken salad.5 stars

  6. very good! didn’t have fresh dill I used about 1/4 t. dried and added one more stem of green onion mine were on the small side and about 10 red grapes sliced. served on croissants with lettuce and a drizzle of rasberry dressing. yum!!!5 stars

  7. this is the best chicken salad I’ve ever had easily. made it again and again…and will continue to! one question though….I’m in the process of making a quadruple batch and sure would like to freeze some. does it freeze okay?

    1. This was in the article before the recipe: 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!

  8. This is too easy. Being the only meateater in the house, I’m always looking for ways to make a whole roast chicken leftovers interesting. I pretty much follow the recipe but don’t add dill. Made it a few times now but this time I used Duke’s Mayo instead of the usual (common) brand. Man it takes it to the next level altogether. I eat it in a soft flour wrap with chopped lettuce and tomato. Can get four or five wraps out of this recipe. Highly recommend using Duke’s mayo if you try this.5 stars

  9. You should change the ingredient to use the correct term; 1 rib of celery. A stalk is the entire bunch of ribs. Very confusing when you havent started so cant eyeball how much it actually needs, so I’m spending a great deal of time searching the comments for a clue of which one it actually is.

      1. You have a point Rachel. A stalk is the whole head of celery but who would actually put a whole head of celery in a small batch of chicken salad? That would definitely make the recipe a celery salad with a bit of chicken. Unless thats what you would want. In other words it may not have been worded perfectly but add what you want to it.

  10. Your baked chicken was amazing. My great nephew lives with me and couldn’t believe how good it was. he is an Athletic trainer and he ask me to make it again !! That was a great complement to you and myself. THANK YOU

      1. Just wondering what the measurement of 1 serving is? I’m trying to see how many ounces that is.5 stars

  11. The balance of flavors is just right, creating a dish that’s both satisfying and flavorful. Definitely a must-try for anyone looking for a delicious, quick, and healthy meal option!5 stars