Chicken Salad Recipe

There is a reason this classic Chicken Salad remains a lunch hour hero; it strikes the perfect balance between creamy comfort and fresh, savory crunch. By combining tender chunks of chicken with the sharp bite of green onion and the snap of celery, you get a texture that is satisfying without being heavy. It is a versatile canvas that works just as well piled high on a buttery croissant as it does scooped onto a bed of crisp greens for a lighter meal.

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Chicken Salad Recipe Ingredients

• 2 cups cooked chicken, chopped or shredded (Rotisserie chicken works best)
• ½ cup mayonnaise (full-fat for best flavor)
• 1 rib celery, diced finely
• 1 green onion, thinly sliced (white and green parts)
• 1 teaspoon Dijon mustard
• ¼ teaspoon seasoned salt (plus more to taste)
• ⅛ teaspoon black pepper
• 1 teaspoon chopped fresh dill (or ¼ teaspoon dried dill)

How To Make Chicken Salad Recipe

1. Prepare the Chicken: Ensure your cooked chicken is cool. Chop it into uniform 1/2-inch cubes for a chunky texture, or shred it with two forks for a smoother, deli-style consistency. Place the chicken in a medium mixing bowl.
2. Chop the Aromatics: Finely dice the celery rib. You want the pieces small enough to provide a crunch in every bite without overpowering the chicken. Slice the green onion thinly. Add both to the bowl with the chicken.
3. Add the Creamy Elements: Spoon the mayonnaise and Dijon mustard directly over the chicken and vegetables. The Dijon adds a subtle tang that cuts through the richness of the mayo.
4. Season and Mix: Sprinkle in the seasoned salt, black pepper, and fresh dill. Using a rubber spatula or large spoon, mix everything together gently but thoroughly. Continue folding until every piece of chicken is evenly coated in the dressing and the mixture looks glossy.
5. Taste and Adjust: Taste a small spoonful. If it tastes flat, add a pinch more seasoned salt or a squeeze of lemon juice. If it’s too dry, add another tablespoon of mayonnaise.
6. Chill (Optional): While you can serve it immediately, covering the bowl and refrigerating it for 30 minutes allows the flavors of the dill and onion to meld into the creamy base.

Recipe Tips

• Chicken Choice: A store-bought rotisserie chicken is the secret weapon here. It adds moisture and a roasted flavor that poached chicken breasts often lack. If using breasts, make sure not to overcook them.
• The “Rest” Period: Chicken salad always tastes better after sitting in the fridge for an hour. The chicken absorbs some of the dressing, and the dried spices rehydrate.
• Texture Variation: For a crunchier salad, don’t chop the celery too fine. If you prefer a smoother, spreadable salad (sandwich paste style), pulse the chicken in a food processor a few times before mixing.
• Herb Freshness: Fresh dill provides a bright, grassy note that lifts the heavy mayonnaise. If you must use dried dill, use it sparingly as the flavor is more concentrated.
• Mayonnaise Matters: Since mayo is the main binder, use a high-quality brand like Hellmann’s (Best Foods) or Duke’s. Avoid sweet salad dressings (like Miracle Whip) unless you prefer a very sweet salad.

What To Serve With Chicken Salad Recipe

This versatile protein pairs with almost any lunch vehicle.

• Croissants: The buttery, flaky layers contrast perfectly with the creamy filling.
• Lettuce Cups: Bibb or Butter lettuce leaves make for a refreshing low-carb boat.
• Crackers: Buttery Ritz crackers or woven wheat crackers for scooping.
• Avocado: Stuff the salad into a halved avocado for a dose of healthy fats.

How To Store Chicken Salad Recipe

• Refrigerate: Store the chicken salad in an airtight container in the coldest part of your refrigerator. It stays fresh for 3 to 5 days. Stir well before serving as some separation may occur.
• Reheat: This dish is meant to be served cold. Do not reheat.
• Freeze: Freezing is not recommended. Mayonnaise is an emulsion that breaks when frozen and thawed, resulting in a watery, oily, and curdled texture.

Chicken Salad Recipe Nutrition Facts

• Calories: 206
• Total Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 48mg
• Sodium: 362mg
• Total Carbohydrates: 1g
• Dietary Fiber: 1g
• Sugar: 1g
• Protein: 15g

Nutrition information is estimated per serving (approx 1/2 cup).

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