Classic Chicken Salad

Classic Chicken Salad mains This classic chicken salad made with shredded or diced chicken, creamy mayonnaise, tangy mustard and Greek yogurt, vegetables like red onion and celery and fresh herbs is a delicious and effortless snack / meal / lunch. chicken recipes, salads with protein Classic Chicken Salad salads, chicken

This classic chicken salad made with shredded or diced chicken, creamy mayonnaise, tangy mustard and Greek yogurt, vegetables like red onion and celery and fresh herbs is a delicious and effortless snack / meal / lunch. It’s so good it can be eaten on it’s own by the spoonful but it’s equally delicious eaten with crackers for crunch, or on a sandwich on a buttery croissant with lettuce and tomato. There are so many great chicken salad recipes out there and this one is my favorite go to - simple delicious loaded with protein and flavor!

Classic Chicken Salad

Why You Will Love This Recipe

  • Easy to make
  • Low fuss recipe - especially if you are using pre cooked chicken
  • Loads of flavor - not a boring chicken salad
  • Totally customizable - use it as a base recipe and add your own spin to it
  • The perfect no cook meal - lunch snack and dinner (yes sometimes dinner!)

Classic Chicken Salad

Easy Chicken Salad Recipe Ingredients

  • CHICKEN: I use pre-cooked chicken for this chicken salad, most often rotisserie chicken for an easy quick version, but leftover chicken of almost any kind, including grilled chicken, can be used. Or you can use poached chicken or roast your own chicken. To end up with 4 cups diced chicken, you will need to cook approx 1⅓ pounds of raw, skinless boneless chicken. Or, buy a cooked rotisserie chicken that weighs between 2½-3 pounds.
  • MAYONNAISE: I prefer regular Hellmann’s as my go-to for optimal creaminess. It helps give chicken salad its rich creaminess and feel free to add more if needed to reach desired creaminess. Im not a fan of miracle whip or the sweet kind of mayo dressing but if that is what you prefer by all means use that
  • GREEK YOGURT: I like to use half mayo half full fat yogurt so you get the creaminess but also a bit of tanginess and a bit of a lighter tasting dressing. Feel free to use one or the other.
  • DIJON MUSTARD: My not so secret secret ingredient. It adds incredible savory taste.
  • CELERY: It adds the perfect crunch
  • LEMON JUICE: Freshly squeezed lemon juice adds a nice brightness to the chicken salad
  • GREEN ONIONS & RED ONION/SHALLOT: Green onions are a mild tasting onion variety and work great in egg salad, tuna salads and chicken salad and the red onion adds a nice crunch plus loads of flavour - shallots are great substitute for red onions - feel free to use both green onions and red onion/shallot or one or the other and add as much or as little as you prefer
  • PICKLES: The pickles add some briny goodness or sweetness if you are using sweet pickles. IF you prefer to add a bit of pickle relish instead feel free to do that. Use either dill or sweet
  • FRESH HERBS: Fresh Italian parsley and fresh dill is what I add -they both add great flavor and punch of freshness to tuna salad
  • NUTS: I was never sold on the idea of adding nuts to chicken salad nut it works - I personally love adding chopped pecans but almonds or walnuts or even hazelnuts work too. They add a nice crunch to it and also a slightly sweet earthy flavour. Of course nuts are optional add in.
  • SPICES: Salt and pepper - generously season adjust to taste. I also like to add some dried dill to the dressing for extra flavour and sometimes a pinch of paprika. Feel free to adjust amounts to taste.
  • OPTIONAL ADD INS: Add a little hot sauce for a little spicy kick and garlic powder for extra flavour and chopped capers for saltiness and briny flavor. For a sweeter addition you could add cranberries or raisins and even chopped apple or grapes for crunch and flavor. Grapes are a very typical add in but I am personally not a fan. For an extra rich version some people like to add chopped hard boiled eggs - I don’t but you definitely can if you wish to

Classic Chicken Salad

How To Make Chicken Salad

  1. COOK and or chop cooked chicken or shred
  2. Prepare all your veggies and other add ins - chop veggies, onions, herbs and pickles if using
  3. Stir the chicken with the rest of the ingredients
  4. Adjust flavours and creaminess to taste - add more mayonnaise, yogurt, salt and pepper, mustard, lemon juice or whatever you think might need to be adjusted to taste
  5. Serve in a sandwich, or as a dip for veggies or pita chips or any crisps you like

Classic Chicken Salad

What to Serve With Chicken Salad

Chicken salad classically makes a great chicken salad sandwich on toasted or untoasted bread lined with fresh greens of choice lettuce leaves, romaine, spinach or arugula, tomatoes or even sliced avocados adding richer flavor to your sandwich. It is also great in buns, croissants or in or on pita bread. Like egg salad and tuna salad, chicken salad can also be served as a dip for crisps and crackers, carrots, celery, cucumber or pita chips.

Classic Chicken Salad

Chicken Salad Storage & Make ahead

  • STORAGE: Place the chicken salad into an airtight container and store it in the fridge for up to 2-3 days. Its probably good for up to 5 days but optimally I would say for fresh flavor 2-3 days
  • MAKE AHEAD: This chicken salad keeps well up to 2-3 days, so it can be made ahead. Just remember any leftovers will not keep as long and the veggies may get a little less crunchy after day 1 or 2
  • FREEZING: Chicken salad doesn’t work well in the freezer, the veggies turn to mush and the mayo sometimes breaks. This is fast and easy to make, so no need to freeze it

Classic Chicken Salad

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Recipe

Servings: 6
Prep Time: 15 mins
Cook Time: 15 mins

Ingredients

  • 4 cups cooked chicken, shredded or diced
  • ½ cup diced celery, diced
  • ⅓ cup diced red onion, or shallots, diced
  • ½ cup chopped pecans
  • 2 green onions, or chives, sliced
  • ¼ cup fresh herbs finely chopped (I do a combo of fresh parsley and dill)
  • 2 tablespoons minced pickles sweet or dill
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • ½ teaspoon dried Dill

Directions

  1. Make the dressing: In a large bowl, whisk the mayonnaise, yogurt, lemon juice, mustard, dried dill, salt, and pepper.
  2. To the dressing, add the chicken, scallions, celery, pickles, red onions and chopped herbs. Toss until evenly combined.
  3. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
  4. Serve in sandwiches (I usually add lettuce and cucumber to mine), wraps, or even lettuce wraps for a low-carb option or serve as a dip with veggies and crisps.
  5. Leftover chicken salad can be stored in an airtight container and stored in the fridge for up to 2-3 days

Recipe Notes

  • Chicken Salad is traditionally served cold and it has mayonnaise in it, so it shouldn’t stay out for longer than 2 hours or it will go bad.
  • Note: I use rotisserie chicken (approx 3lbs) for this recipe but you could use poached chicken or roast chicken for this recipe. If you’d like to use roasted chicken, you’ll need approx 1⅓ lbs chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and ½ teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool.
  • To poach chicken: In a large saucepan, cover the chicken breasts with water or chicken broth. Bring to a very slow simmer and cook over low heat until white throughout, about 18 minutes. Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken or shred it.
  • Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days.

Classic Chicken Salad