This is the last chicken salad recipe you will ever need. It’s creamy, full of flavor, and easy to make. The texture is spot on with just the right balance of crunch and creaminess. Plus, it’s endlessly customizable whether you’re going for classic or adding a twist.
This guide gives you everything: the go-to recipe, five delicious variations, tips for cooking the chicken, and a troubleshooting section for common issues. Whether you’re meal prepping or making lunch for guests, this guide has you covered.
Table of Contents
What’s the Best Chicken for Chicken Salad?
Choosing the right type of chicken makes a big difference in flavor and texture. Here’s a clear look at the most popular options and when to use each one.
Rotisserie Chicken (The Quickest)
Pros: Ready to use, full of flavor, and easy to shred.
Cons: Can be salty and varies in seasoning.
Poached Chicken (The Most Tender)
Pros: Moist and gentle in flavor. You control the seasoning by adding herbs and aromatics.
Cons: Takes about 20 minutes to cook and cool.
Baked Chicken (The Easiest)
Pros: Simple to prepare, requires little attention, and great for cooking in batches.
Cons: Can dry out if overcooked without enough fat or seasoning.
Canned Chicken (The Fastest)
Pros: Ideal when you’re in a hurry. It’s pre-cooked and easy to mix in.
Cons: Texture is softer and slightly different than fresh-cooked chicken.
How to Poach Chicken for Salad (Step-by-Step)
Poaching is one of the best ways to get tender, juicy chicken with a mild flavor that blends perfectly into salad. Follow these easy steps for consistent results every time.
Step 1: Prep the chicken
Place boneless, skinless chicken breasts in a single layer at the bottom of a saucepan or deep skillet.
Step 2: Add aromatics
Cover the chicken with cold water or low-sodium chicken broth. Add a pinch of salt, a few slices of onion, and a stalk of celery cut in half. Optional: toss in a garlic clove or bay leaf for extra flavor.
Step 3: Heat slowly
Turn the heat to medium and let the water gradually come to a low simmer. Do not boil. Boiling makes the chicken rubbery.
Step 4: Simmer gently
Once small bubbles appear, reduce the heat and cover. Let the chicken simmer gently for about 10 to 12 minutes, depending on thickness.
Step 5: Check for doneness
The chicken is ready when the internal temperature reaches 165°F. Use a thermometer for accuracy. If you don’t have one, cut into the thickest part. It should be opaque with no pink inside.
Step 6: Rest and shred
Transfer the chicken to a plate and let it cool for 5 to 10 minutes. This keeps it juicy. Then shred or dice as needed for your salad.
Ingredients Needed
Below is a simple ingredient list grouped for easy prep. These items bring fresh crunch, creamy texture, and bright flavor to your chicken salad.
For the salad base
- 1 large celery stalk diced
- 1 half medium red onion finely diced or 3 scallions finely sliced
- 1 half cup seedless red grapes quartered optional for sweetness
- 1 pound cooked chicken shredded about 3 cups
- 4 fresh dill sprigs chopped for about 1 quarter cup
For the dressing
- 3 quarter cup mayonnaise or use 1 half cup plain Greek yogurt with 1 quarter cup mayonnaise
- 1 and 1 half teaspoons Dijon mustard
- Juice of 1 half medium lemon about 1 tablespoon
- 1 half teaspoon celery seeds optional
- Kosher salt to taste
- Fresh black pepper to taste
Quick prep tip
Chill the chicken before mixing. Cold chicken keeps the salad creamy and avoids a loose texture.
How to Make Chicken Salad (Step-by-Step)
Follow these clear steps to make a perfectly balanced and creamy chicken salad. Each step builds flavor and texture for the best results.
Step 1: Prep the mix-ins
Dice the celery and red onion or slice the scallions. Quarter the grapes if using. Chop the dill roughly. Juice the lemon and set it aside. Add each ingredient to a medium mixing bowl as you go to save time.
Step 2: Add the chicken
Shred or chop the cooked chicken into bite-sized pieces. Add it to the bowl with the prepared vegetables and grapes.
Step 3: Make the dressing
In a small bowl, whisk together the mayonnaise or the mix of Greek yogurt and mayonnaise. Add Dijon mustard, lemon juice, and celery seeds if using. Stir until smooth and creamy.
Step 4: Combine everything
Pour the dressing over the chicken mixture. Stir gently but thoroughly until everything is evenly coated.
Step 5: Taste and season
Add kosher salt and freshly ground black pepper to taste. Mix again lightly to distribute the seasoning.
Step 6: Chill or serve
You can serve it right away or refrigerate for 30 minutes to let the flavors blend. Chilling also improves the texture.
5 Easy Variations (From Classic to Fancy)
These chicken salad variations add fresh twists to the classic recipe. Each one brings a new flavor profile while keeping the prep simple.
Classic Waldorf-Style
Add halved grapes, chopped pecans, and a handful of fresh dill. This version gives a sweet and nutty crunch that pairs well with creamy dressing.
Healthy High-Protein
Swap all the mayonnaise for plain Greek yogurt. Stir in chopped chives for extra flavor. This version is lighter and packed with protein.
Sweet and Savory
Mix in diced apples and dried cranberries. The fruit adds a balance of sweetness that works beautifully with the tang of Dijon mustard.
The Ultimate Herb-Forward
Use a mix of chopped tarragon, parsley, and a few snips of chives. This herb-packed version is bright and fragrant, ideal for spring or summer lunches.
Curry Chicken Salad
Stir in a teaspoon of curry powder and a small handful of chopped cilantro. This gives your salad a warm, spiced kick without overwhelming the other flavors.
How to Serve Chicken Salad
Chicken salad is incredibly versatile. Here are some of the easiest and tastiest ways to serve it.
- Piled high on buttery croissants for a soft and flaky bite
- Stuffed between slices of toasted sandwich bread
- Wrapped in crisp lettuce leaves for a low-carb option
- Scooped with crackers for a quick snack or appetizer
- Spooned into halved avocados for a fresh and filling lunch
Storage and Make-Ahead Guide
Chicken salad keeps well and is great for prepping in advance. Here’s how to store it safely.
To store:
Place the chicken salad in an airtight container. Keep it in the refrigerator to maintain freshness.
How long it lasts:
Homemade chicken salad stays fresh for three to four days when stored properly. Avoid leaving it at room temperature for long periods to prevent spoilage.
Conclusion
This chicken salad recipe hits all the marks. It’s creamy, full of flavor, and easy to customize to your taste. Whether you like it classic or with a twist, it delivers every time.
The balance of textures and the flexibility of add-ins make it a go-to for any meal. It’s perfect for sandwiches, light lunches, or even meal prep during the week.
If you tried this recipe, leave a comment and a star rating. Share it on Pinterest or Facebook to help others find it too.
What variation did you try? Tell us below and let others get inspired.
If you enjoy fresh and crunchy sides, try this simple Tomato Cucumber and Onion Salad for a perfect pairing.
Chicken Salad Recipe
Ingredients
For the salad base
- 1 large celery stalk diced
- 0.5 medium red onion finely diced or use 3 scallions finely sliced
- 0.5 cup seedless red grapes quartered, optional
- 1 pound cooked chicken shredded, about 3 cups
- 4 sprigs fresh dill chopped, about 1/4 cup
For the dressing
- 0.75 cup mayonnaise or use 1/2 cup plain Greek yogurt with 1/4 cup mayo
- 1.5 teaspoons Dijon mustard
- 1 tablespoon lemon juice juice of 1/2 medium lemon
- 0.5 teaspoon celery seeds optional
- 1 to taste kosher salt
- 1 to taste fresh black pepper
Instructions
- Step 1: Dice the celery and red onion or slice the scallions. Quarter the grapes if using. Chop the dill and juice the lemon. Add all to a mixing bowl.
- Step 2: Shred or chop the cooked chicken and add it to the bowl with the vegetables and grapes.
- Step 3: In a small bowl, whisk the mayonnaise or yogurt mix with Dijon mustard, lemon juice, and celery seeds (if using).
- Step 4: Pour the dressing over the chicken mix and stir gently to coat everything evenly.
- Step 5: Season with kosher salt and black pepper to taste. Stir lightly to combine.
- Step 6: Serve immediately or chill for 30 minutes for better texture and flavor blending.
Notes
Nutrition Facts (Per Serving – 1/2 Cup)
Calories: 131 kcalCarbohydrates: 2 g
Protein: 18 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 50 mg
Sodium: 307 mg
Sugar: 1 g
FAQs
What is chicken salad made of?
Chicken salad typically includes cooked chicken, mayonnaise or Greek yogurt, crunchy vegetables like celery or onion, and seasonings. Some versions add fruit, nuts, or herbs for extra flavor.
Is chicken salad actually healthy?
It can be. Using Greek yogurt instead of all mayonnaise lowers the fat and increases protein. Adding fresh vegetables and keeping portions in check also makes it a balanced option.
What goes well with chicken salad?
Chicken salad pairs well with bread, crackers, lettuce wraps, croissants, or served in an avocado. It also goes nicely with fresh fruit or a green salad on the side.
What spices go well in chicken salad?
Common choices include salt, black pepper, dill, tarragon, and curry powder. Dijon mustard and lemon juice also add depth and brightness to the flavor.
What not to do when preparing chicken salad?
Avoid using warm chicken as it can melt the dressing and make it watery. Do not skip seasoning or overmix the salad, which can break down the texture.
Is egg in chicken salad?
Traditionally, no. But some people like to add chopped hard-boiled eggs for extra richness and protein. It’s completely optional and based on personal taste.