Cracker Barrel Chicken Salad Recipe is an American cold dish made with chopped cooked chicken, mayonnaise, celery, spring onion, Dijon mustard, seasoned salt, black pepper, and fresh dill mixed into a creamy, crunchy salad.
The first time I made this, I used chicken that was still warm and the mayonnaise split and turned oily. Now I let the chicken cool completely before mixing and it stays thick and creamy.
Don’t skip the dill. It’s what makes this taste like the restaurant version instead of generic chicken salad. Fresh dill works best but dried works in a pinch.
Jump to RecipeCracker Barrel Chicken Salad Recipe Ingredients
- 280g (10oz) cooked chicken, chopped or shredded (rotisserie chicken works best)
- 120ml (4fl oz) full-fat mayonnaise
- 1 stick celery, finely diced
- 1 spring onion, thinly sliced (white and green parts)
- 1 tsp Dijon mustard
- ¼ tsp seasoned salt (plus more to taste)
- ⅛ tsp black pepper
- 1 tsp fresh dill, chopped (or ¼ tsp dried dill)
How To Make Cracker Barrel Chicken Salad Recipe
- Prepare the chicken: Make sure your cooked chicken is completely cool. Chop it into uniform 1cm cubes for a chunky texture, or shred it with two forks for a smoother, deli-style consistency. Put the chicken in a medium mixing bowl.
- Chop the aromatics: Dice the celery stick finely. You want the pieces small enough to give crunch in every bite without overpowering the chicken. Slice the spring onion thinly. Add both to the bowl with the chicken.
- 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 mayonnaise.
- Season and mix: Sprinkle in the seasoned salt, black pepper, and fresh dill. Using a 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.
- 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.
- Chill: You can serve it straight away, but covering the bowl and refrigerating it for 30 minutes lets the flavours of the dill and spring onion blend into the creamy base.
Recipe Tips
Let the chicken cool completely. Warm chicken makes the mayonnaise split and turn oily. Cool it to room temperature before mixing.
Dice the celery finely. Large chunks overpower the chicken. Aim for pieces no bigger than 5mm.
Use full-fat mayonnaise. Low-fat versions taste thin and watery. Full-fat gives you the creamy texture this needs.
Add the dill. It’s what makes this taste like the restaurant version. Fresh dill works best but dried works if that’s what you’ve got.
Taste before serving. Seasoned salt varies in strength. Start with the recipe amount and add more if it tastes flat.
Let it chill before serving. Thirty minutes in the fridge lets the flavours settle and makes it taste more cohesive.
What To Serve With Chicken Salad
This works well piled into a sandwich on toasted bread or served in butter lettuce cups. The creamy filling doesn’t need much else to feel complete.
It also fits on a lunch plate alongside sliced tomatoes and crackers. The cold salad doesn’t need anything hot on the plate to work.
How To Store Chicken Salad
Fridge
Transfer the chicken salad to an airtight container and keep in the fridge for up to 3 days. The flavours improve after a day but the celery starts to soften after 2 days.
Reheat
Do not reheat. This salad is meant to be served cold or at room temperature. Heating it makes the mayonnaise separate and ruins the texture.
Freeze
Do not freeze. Mayonnaise-based salads turn watery and grainy when defrosted. Make only what you’ll eat within 3 days.
Cracker Barrel Chicken Salad Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 310 kcal
- Protein: 22g
- Fat: 24g
- Carbohydrates: 2g
- Sugar: 1g
- Sodium: 380mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes. Use any cooked chicken you’ve got. Rotisserie chicken works best because it’s already seasoned and moist.
The mayonnaise splits and turns oily instead of staying thick and creamy. Let the chicken cool to room temperature before mixing.
Yes, but the salad will taste flatter. The mustard adds tang that balances the richness of the mayonnaise.
Cracker Barrel Chicken Salad Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes310
kcalCreamy chicken salad with chopped chicken, mayonnaise, celery, spring onion, Dijon mustard, and fresh dill for sandwiches or lettuce cups.
Ingredients
280g cooked chicken, chopped or shredded
120ml full-fat mayonnaise
1 stick celery, finely diced
1 spring onion, thinly sliced
1 tsp Dijon mustard
¼ tsp seasoned salt (plus more to taste)
⅛ tsp black pepper
1 tsp fresh dill, chopped (or ¼ tsp dried dill)
Directions
- Make sure cooked chicken is completely cool. Chop into 1cm cubes or shred with two forks. Place in a medium bowl.
- Finely dice celery stick and thinly slice spring onion. Add both to the bowl with chicken.
- Spoon mayonnaise and Dijon mustard over chicken and vegetables.
- Sprinkle in seasoned salt, black pepper, and fresh dill. Mix gently but thoroughly until every piece is coated and mixture looks glossy.
- Taste and adjust. Add more seasoned salt if flat, or another tablespoon mayonnaise if too dry.
- Cover and refrigerate 30 minutes to let flavours meld before serving.
