There’s something incredibly satisfying about a well-made chicken salad. After years of experimenting, I’ve perfected this classic chicken salad recipe that strikes the perfect balance between creamy, crunchy, and flavorful. Whether you’re looking for a quick lunch option, a crowd-pleasing party dish, or a light dinner, this versatile recipe has you covered.
What makes this chicken salad special is its simplicity. I focus on letting quality ingredients shine rather than overwhelming them with too many competing flavors. The mayonnaise creates a creamy base, while Dijon mustard adds a subtle tanginess that elevates the entire dish. The celery provides a refreshing crunch, and green onions bring a mild flavor that complements the chicken perfectly.
For the chicken itself, I typically use rotisserie chicken for convenience, but any leftover cooked chicken works wonderfully. The key is ensuring it’s properly cooled before mixing with the other ingredients.
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked chicken | 2 cups | Chopped or shredded |
| Mayonnaise | ½ cup | Full-fat provides best flavor |
| Celery | 1 rib | Finely diced for texture |
| Green onion | 1 | Thinly sliced |
| Dijon mustard | 1 teaspoon | Adds subtle tanginess |
| Seasoned salt | ¼ teaspoon | More to taste |
| Black pepper | ⅛ teaspoon | Or to taste |
| Fresh dill | 1 teaspoon | Optional, dried dill (¼ tsp) works too |
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes Servings: 4 | Difficulty: Easy
Step-by-Step Instructions for Perfect Chicken Salad
Creating this classic chicken salad couldn’t be simpler, but following the right technique ensures the best texture and flavor. Here’s my foolproof method that I’ve refined over countless lunch preparations.
Preparing the Chicken
- Start with your cooked chicken – I recommend using chicken that has completely cooled. If you’re using a rotisserie chicken, remove the skin and carefully pull the meat from the bones.
- Chop or shred your chicken into bite-sized pieces. I prefer a combination of both for varied texture. Aim for pieces that are about ½-inch in size – not too large but not minced either.
- Place the prepared chicken in a medium-sized mixing bowl.
Mixing the Salad
- Add the finely diced celery and thinly sliced green onion to the bowl with the chicken.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, seasoned salt, and black pepper until well combined.
- If using dill (which I highly recommend), add it to the mayonnaise mixture and stir to incorporate.
- Pour the dressing over the chicken mixture and gently fold everything together using a spatula or large spoon. Be careful not to overmix or mash the chicken pieces.
- Once everything is evenly coated, taste and adjust the seasoning if needed. Pro tip: The flavors will develop even more if you refrigerate the salad for at least 30 minutes before serving.
Serving Suggestions, Variations, and Storage Tips
Once you’ve prepared this classic chicken salad, the serving possibilities are endless. My favorite way to enjoy it is on toasted whole grain bread with crisp lettuce and juicy tomato slices. For a lighter option, I sometimes serve it over a bed of mixed greens or tucked into lettuce cups for a refreshing lunch.
Creative Serving Ideas:
- Stuff it into a ripe avocado half for a low-carb, high-protein meal
- Pile it onto crackers for an easy appetizer
- Fill a hollowed tomato or bell pepper for an impressive lunch presentation
- Create pinwheel sandwiches using tortillas for party platters
Although this recipe is delicious as written, I sometimes customize it based on what I have available. For a fruity twist, add a handful of halved grapes or diced apple. For extra crunch and nutrition, chopped walnuts or sliced almonds make excellent additions.
This chicken salad keeps well in the refrigerator for up to 3 days when stored in an airtight container. Just give it a quick stir before serving, as the dressing may separate slightly.
Frequently Asked Questions
Q: Can I use Greek yogurt instead of mayonnaise? A: Absolutely! Replace half or all of the mayo with Greek yogurt for a tangier, lighter version with extra protein.
Q: How long can chicken salad sit out at room temperature? A: For food safety, don’t leave chicken salad out for more than 2 hours (or 1 hour if temperature exceeds 90°F).
Q: Is this recipe gluten-free? A: Yes, the chicken salad itself is naturally gluten-free, just be sure to check your Dijon mustard label.
Q: Can I freeze chicken salad? A: I don’t recommend freezing this recipe as mayonnaise tends to separate when thawed, affecting the texture.
Q: What can I add for more spice? A: A dash of hot sauce or pinch of cayenne pepper works wonderfully for heat-lovers!
Classic Chicken Salad
Ingredients
- 2 cups cooked chicken chopped or shredded
- ½ cup mayonnaise full-fat provides best flavor
- 1 rib celery finely diced for texture
- 1 green onion thinly sliced
- 1 teaspoon Dijon mustard adds subtle tanginess
- ¼ teaspoon seasoned salt more to taste
- ⅛ teaspoon black pepper or to taste
- 1 teaspoon fresh dill optional, dried dill works too
Instructions
- Prepare the Chicken:
- Start with cooked chicken that is completely cooled. If using rotisserie chicken, remove the skin and pull the meat from the bones. Chop or shred the chicken into ½-inch pieces and place it in a medium-sized mixing bowl.
- Mix the Vegetables:
- Add the finely diced celery and thinly sliced green onion to the chicken in the bowl.
- Make the Dressing:
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, seasoned salt, and black pepper until well combined. If using fresh or dried dill, add it to the dressing and stir.
- Combine the Ingredients:
- Pour the dressing over the chicken mixture and gently fold everything together with a spatula or large spoon. Be careful not to overmix or mash the chicken.
- Adjust Seasoning:
- Taste the salad and adjust seasoning as needed. For best flavor, refrigerate for at least 30 minutes before serving.
