Chicken Salad Recipe
Chicken salad is one of those dishes that feels like a big hug in a bowl. It’s simple, satisfying, and always a crowd-pleaser. Whether you’re whipping it up for lunch, packing it for a picnic, or serving it at a family gathering, it’s a recipe you can count on.
I love how versatile it is, too — you can add so many different ingredients to make it your own. Plus, it’s great for using up leftover chicken, which is always a win in my book!
What makes this chicken salad stand out is how easy it is to put together. It’s one of those meals that you can throw together in less than 30 minutes, making it perfect for those busy weeknights when you’re looking for something quick but still delicious.
It’s also super customizable. Whether you like your chicken salad creamy, tangy, or with a little crunch, this recipe can be adjusted to fit your taste. And if you’re like me and enjoy a little variety, you can switch up the veggies and add-ins each time you make it!
I can’t tell you how many times I’ve found myself craving chicken salad when I want something light yet filling. Sometimes it’s the perfect comfort food when you’re in the mood for something easy but satisfying. It’s also a go-to recipe when you’re looking for something healthy that won’t leave you feeling sluggish.
I’ve even made this on a lazy Sunday afternoon and ended up serving it at a small gathering because it’s just so good! It fits perfectly into any routine, whether you’re meal prepping for the week or serving it as a special treat.
What is Chicken Salad?
Chicken salad is a classic dish made by mixing cooked chicken with a variety of fresh ingredients, usually including vegetables, fruits, nuts, and a creamy dressing.
It’s traditionally served cold, which makes it perfect for hot summer days or as a quick meal prep option for the week ahead. It’s a deliciously simple way to turn leftover chicken into something fresh and flavorful.
Why You’ll Love It
- Quick & Easy: With just a few ingredients and minimal prep, you can have a satisfying meal in no time!
- Customizable: Add your favorite mix-ins like apples, almonds, or cranberries to make it unique every time.
- Kid-Friendly: It’s a dish that even picky eaters can enjoy, and it’s easy to pack for lunchboxes.
- Perfect for Leftovers: If you have leftover chicken from dinner, you’ve got the perfect base for an awesome chicken salad.
- Light Yet Filling: It’s a light meal that won’t leave you feeling heavy, but it still keeps you full and satisfied.
Ingredient List
For the Chicken Salad:
- 2 cups cooked chicken (shredded or chopped)
- 1/2 cup celery (diced)
- 1/2 cup red grapes (halved)
- 1/4 cup red onion (finely chopped)
- 1/4 cup slivered almonds (optional, for crunch)
- 1/2 cup mayo (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Dressing:
- 1/4 cup mayo (or Greek yogurt)
- 1 tablespoon apple cider vinegar (optional for extra tang)
- 1 teaspoon honey (optional for a touch of sweetness)
Ingredient Notes
- I always use rotisserie chicken for this recipe — it adds so much flavor and saves time!
- Don’t skip the grapes! The sweetness they bring really balances the creamy and savory elements of the salad.
- If you want extra crunch, add slivered almonds or even chopped walnuts. It’s a great texture addition!
- I recommend Dijon mustard for its tangy, smooth flavor, but yellow mustard works if that’s what you have on hand.
- For a lighter dressing, you can swap the mayo for Greek yogurt — it gives a creamy texture with a little tang!
- If you like your chicken salad with a bit more zest, try adding apple cider vinegar to the dressing.
Kitchen Tools Needed
- Sharp Knife: For chopping the chicken and veggies. A good, sharp knife makes prep so much easier and safer.
- Cutting Board: To safely dice and chop your ingredients. I love having a large, sturdy cutting board for easy chopping.
- Mixing Bowl: To toss everything together. I use a medium-sized bowl so it’s easy to stir without making a mess.
- Measuring Cups & Spoons: For accurate measurements, especially when you’re adding the dressing ingredients.
- Whisk: To blend the dressing ingredients together smoothly. A small whisk works best for mixing up the mayo and vinegar.
- Tongs or a Large Spoon: To mix everything up without crushing the chicken or grapes. Tongs are my favorite for easily tossing ingredients together.
These tools help speed up the process and make sure everything comes together perfectly!
Instructions
- Prepare the Chicken
- If you’re using leftover chicken, shred or chop it into bite-sized pieces. If you’re cooking fresh chicken, you can boil or grill it for 15-20 minutes until fully cooked. Let it cool before chopping or shredding.
- Pro Tip: If you’re boiling chicken, add a bit of salt to the water for extra flavor. This will infuse the chicken with a subtle savory taste.
- Chop the Veggies
- While the chicken cools, chop the celery, red grapes, and red onion. You can make the pieces as big or small as you prefer.
- Pro Tip: Try to chop everything uniformly so it all mixes evenly in the salad.
- Make the Dressing
- In a small bowl, whisk together the mayo (or Greek yogurt), Dijon mustard, lemon juice, and any other optional ingredients like apple cider vinegar and honey.
- Pro Tip: Whisk continuously to prevent lumps and ensure the dressing is smooth and creamy.
- Combine Everything
- In a large mixing bowl, add your cooled chicken, chopped veggies, and almonds (if using). Pour the dressing over everything and toss gently until well combined.
- Pro Tip: Be patient while stirring — this is where the magic happens! Make sure all the ingredients are coated evenly.
- Taste and Adjust
- Give your chicken salad a taste and add salt and pepper as needed. Feel free to adjust the dressing or add more ingredients like extra mustard or lemon juice for more flavor.
- Pro Tip: Let the chicken salad chill in the fridge for at least 30 minutes to allow the flavors to meld together even more.
- Serve and Enjoy!
- Once everything is well mixed and chilled, serve your chicken salad on a bed of greens, in a sandwich, or with crackers for a quick and easy meal.
- Pro Tip: This chicken salad also works great as a make-ahead meal! It stays fresh in the fridge for up to 3 days.
And there you have it! A delicious, customizable chicken salad that’s perfect for any occasion!
Tips and Tricks for Success
- Use Leftover Chicken: If you have some leftover rotisserie chicken or grilled chicken from a previous meal, use it! It saves time and adds even more flavor. Plus, it’s a great way to reduce food waste.
- Customize the Crunch: I love adding slivered almonds, but if you prefer something else, try chopped pecans or even crispy bacon bits for an extra kick of crunch and flavor.
- Make It a Meal: If you want to turn this into a more substantial meal, serve your chicken salad over a bed of greens or stuffed inside a whole wheat pita. You’ll get extra fiber, and it makes for a perfect light lunch or dinner.
- Chill It: While this dish can be enjoyed right away, it’s honestly even better after it chills in the fridge for 30 minutes to an hour. The flavors meld together, and it’s so refreshing!
- Go Easy on the Mayo: If you’re not a fan of super creamy salads, start with less mayo and add more to taste. Greek yogurt is a great lighter alternative, and it gives the salad a tangy twist!
Ingredient Substitutions and Variations
- Chicken: If you don’t have chicken, try this with turkey or cooked shrimp for a different protein twist.
- Mayo: If you’re not a fan of mayo, Greek yogurt or avocado can make a great base for a creamy dressing that’s lighter but still rich in texture.
- Nuts: Instead of almonds, you can use walnuts, cashews, or even pecans for a unique flavor. Or, if you’re nut-free, try sunflower seeds for that satisfying crunch.
- Fruits: Grapes are a classic, but you could swap them for diced apples, raisins, or even dried cranberries if you want to add some sweetness.
- Veggies: Not a fan of celery or red onion? You can swap them for chopped cucumber, bell peppers, or carrots for a fresh take!
Serving Suggestions
- On a Bed of Greens: I love serving this chicken salad on a fresh bed of mixed greens like spinach or arugula. It makes the meal feel light and refreshing, plus the greens add a bit of extra flavor.
- In a Sandwich or Wrap: For a quick lunch, spread the chicken salad on whole grain bread or wrap it in a tortilla. It’s a super easy and satisfying option, especially when you’re on the go.
- With Crackers: For a fun, casual meal, serve the chicken salad with some crunchy crackers on the side. It’s the perfect finger food for picnics or gatherings.
- Stuffed in Avocados: If you’re looking for a healthier option, scoop out some avocado halves and stuff them with the chicken salad. It’s an amazing combo of creamy avocado and savory chicken salad!
- With a Side of Fruit: For a light, balanced meal, I like pairing the chicken salad with fresh fruit like apple slices or a citrus salad. The sweetness complements the savory salad perfectly.
Storage and Reheating Instructions
- Store in an Airtight Container: Chicken salad will stay fresh in the fridge for about 3 days. Make sure it’s in an airtight container to prevent it from drying out or picking up any unwanted smells.
- Don’t Freeze: I don’t recommend freezing chicken salad because the mayo or Greek yogurt will separate once thawed, making it a bit watery and less appetizing.
- To Keep It Fresh: If you want to keep the salad fresher for longer, store the dressing separately and mix it with the chicken and veggies just before serving.
- No Need to Reheat: This dish is best served cold, so you don’t need to reheat it. If you do prefer it warmer, you can heat the chicken on its own and mix it into the salad once it’s cooled slightly.
- Make-Ahead Tip: I often make a big batch of chicken salad at the beginning of the week for quick lunches. It’s perfect for meal prep and super convenient when I’m short on time! Just make sure to store it properly, and it will last for several days.
Frequently Asked Questions
How long will chicken salad last in the fridge?
Chicken salad can last up to 3 days in the fridge when stored in an airtight container. Just make sure to mix in the dressing right before serving for the freshest taste!
Can I make this chicken salad ahead of time?
Yes! I recommend making it ahead of time to let the flavors marinate. Just store it in the fridge and serve it when you’re ready. It’s great for meal prepping.
Can I use canned chicken instead of fresh?
Definitely! Canned chicken is a great shortcut and works perfectly for this recipe. Just make sure to drain it well before using it to avoid excess moisture.
What’s a good substitute for mayo?
If you’re not a fan of mayo, try Greek yogurt for a lighter, tangier option. You can also use avocado if you want a creamy, dairy-free dressing alternative.
Can I add more veggies to the salad?
Absolutely! This recipe is super flexible, so feel free to add cucumber, carrots, or even bell peppers for added crunch and color. The more veggies, the better!
Can I turn this into a wrap or sandwich?
Yes! I love turning this chicken salad into a wrap or sandwich. It’s a great, easy lunch option. Just spread it on your favorite bread or wrap for a delicious meal on the go!
I hope this chicken salad recipe brings you as much joy as it has brought me. It’s versatile, easy, and perfect for so many occasions. Have fun experimenting with it, and feel free to share your twist on the recipe!
If you make this recipe, I’d love to hear how it turned out. Drop a comment below, share a photo on social media, or reach out if you have any more questions. Happy cooking!
Chicken Salad Recipe
Equipment
- Sharp Knife
- Cutting board
- Mixing Bowl
- Measuring Cups & Spoons
- Whisk
- Tongs or Large Spoon
Ingredients
For the Chicken Salad:
- 2 cups cooked chicken shredded or chopped
- 1/2 cup celery diced
- 1/2 cup red grapes halved
- 1/4 cup red onion finely chopped
- 1/4 cup slivered almonds optional, for crunch
- 1/2 cup mayo or Greek yogurt for a lighter version
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Dressing:
- 1/4 cup mayo or Greek yogurt
- 1 tablespoon apple cider vinegar optional for extra tang
- 1 teaspoon honey optional for a touch of sweetness
Instructions
Prepare the Chicken
- If you’re using leftover chicken, shred or chop it into bite-sized pieces. If you’re cooking fresh chicken, you can boil or grill it for 15-20 minutes until fully cooked. Let it cool before chopping or shredding.
- Pro Tip: If you’re boiling chicken, add a bit of salt to the water for extra flavor. This will infuse the chicken with a subtle savory taste.
Chop the Veggies
- While the chicken cools, chop the celery, red grapes, and red onion. You can make the pieces as big or small as you prefer.
- Pro Tip: Try to chop everything uniformly so it all mixes evenly in the salad.
Make the Dressing
- In a small bowl, whisk together the mayo (or Greek yogurt), Dijon mustard, lemon juice, and any other optional ingredients like apple cider vinegar and honey.
- Pro Tip: Whisk continuously to prevent lumps and ensure the dressing is smooth and creamy.
Combine Everything
- In a large mixing bowl, add your cooled chicken, chopped veggies, and almonds (if using). Pour the dressing over everything and toss gently until well combined.
- Pro Tip: Be patient while stirring — this is where the magic happens! Make sure all the ingredients are coated evenly.
Taste and Adjust
- Give your chicken salad a taste and add salt and pepper as needed. Feel free to adjust the dressing or add more ingredients like extra mustard or lemon juice for more flavor.
- Pro Tip: Let the chicken salad chill in the fridge for at least 30 minutes to allow the flavors to meld together even more.
Serve and Enjoy!
- Once everything is well mixed and chilled, serve your chicken salad on a bed of greens, in a sandwich, or with crackers for a quick and easy meal.
- Pro Tip: This chicken salad also works great as a make-ahead meal! It stays fresh in the fridge for up to 3 days.
Notes
Nutritional Value (Per Serving)
- Calories: ~300–350 kcal
- Protein: ~20–25g
- Carbohydrates: ~8–12g
- Fat: ~20–25g
- Fiber: ~2–3g
- Sugars: ~4–6g (from grapes, honey, and veggies)
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.