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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So good! I did everything exactly as directed and it was awesome! Then I added in some of those salad topper honey roasted pecans… YUM!!!! Then I added a few grapes… Amazing!!! I only di it because I had them on hand and they needed to move along. this is so versatile, but the main instructions prior to my additions (for my tastebuds) were perfect! Everyone absolutely loved it! Thank you!
I always buy the pulled rotisserie chicken from the grocery store and use it in this recipe. Everyone who tries it, LOVES it! We make big batches every week for lunches and hardly ever get tired of it. Definitely five-star worthy.
I am so happy to hear this recipe is always a hit Jacqueline!
Too salty. Season salt had too much garlic and salt. Should have ommited it. Made it exactly as directed, but will change seasoning amounts for our taste next time. Thanks for the recipe.
Made this for dinner tonight and it was soo good! I made it exactly the way you wrote it-and wow perfection! Thank you so much for the recipe!
You’re welcome Ashley!
Is there a difference with using prepared yellow mustard instead of dry mustard.
If using prepared mustard you can use 1 teaspoon, if using dry mustard I would suggest about ¼ teaspoon to start, you can add more to taste as you’d like.
Very good! We put it on toasted bread with a slice of American cheese and fresh tomatoes! Yummy!
love this one
This was so good, it tasted restaurant quality!
I changed some things to what I had on hand, but no doubt this was made possible with Your recipe as I had never made it before.
I made this 3 hours ahead of time and chilled in the refrigerator.
I substituted canned white meat chicken, yellow mustard, onion powder, Dill powder, and I also chopped in pickles.
I toasted sandwich bread slices. I laid down lettuce, then scooped this on top, put a few whole pickles (we’re pickle obsessed in this household), then put the other toasted bread slice.
My brother and mom thought it tasted Amazing!
I much prefer MIRACLE WHIP to Mayonaisse and French Fries are the perfect side.
Very, very good! The first time I used green onions, and the second time red onions. I love bothering but my favorite is the green onions. I made both on the fourth of July and at a luncheon! Major hit with EVERYONE who tasted!. I don’t need the bread, I like it from the bowl onto a serving plate. Thank you!!
I was hungry for chicken salad but only had canned chicken. It works! This will be my go-to chicken salad recipe from now on. So easy and very good!
Thanks, Jan! So happy you enjoyed it.
My family loves this recipe!
This has become my go to summer salad! It Is light, refreshing and easy to make. I made it for my daughter-in-law and her mom for lunch, then served it as an appetizer for a neighborhood get together. I cut way back on the salt and served it with Almond Sea Salt crackers or a French Baguette. I did add some chopped snap peas and slivered almonds for some crunch. It is always a hit.
That sounds delicious, Lynn! Thanks for sharing.
I don’t really enjoy chicken breast that much, needed a way to use it without wasting it.
Found your recipe. Made as per directions….yum!
Next time, I didn’t have enough celery, added radish instead.
I didn’t have dill, so I added curry powder.
Really love this recipe, thank you!
Those substitutions sound delicious, Evie! Glad you enjoyed it.
Do you have a recipe to make just the chicken?
You can use rotisserie chicken or make this chicken recipe and chop or shred it.
I’m eating Keto right now… could I use chicken thighs instead of breast meat?
Hi Stephanie, we just need 2 cups of cooked chopped chicken for this recipe, so you can use chicken thighs if you prefer :)
Amazing!! Thank you!!!
took half a page to get to the ingredients but exalent
So glad you enjoyed it! There’s a “jump to recipe” button at the top of each page if you don’t need the extra tips and info.
Added red grapes. Was excellent warm weather dinner salad and will definitely make again followed rest of recipe as written
Didn’t djon so substituted yellow mustard and used the fresh dill. Absolutely amazing. Will definitely make again. Thank you
You’re very welcome Julie, so glad to hear how much you love this chicken salad!
What’s the serving portion for 1, 2 and 3?
Hi Linda, the serving portion is ½ cup. When you select the 1x, 2x, or 3x next to the recipe it gives you the updated ingredients to make the recipe as is, double it, or triple the recipe (so 6 servings, 12 servings, and 18 servings). Hope that helps!