Chicken Salad Recipe (2024)

Published: June 12, 2019 · Modified: Aug 23, 2022 by John Kanell

This is the best chicken salad recipe you will ever make. It’s not too sweet, not too tangy, and it’s the perfect combination of creamy and crunchy. It’s perfect for a light lunch or a quick dinner on a busy weeknight, especially on a hot summer day.

Chicken salad is such a versatile recipe. I love it as a filling for a sandwich or lettuce wrap, but you can enjoy it as is. You can use different ingredients, use leftover chicken, or use any odds and ends in your fridge. It’s creamy, filling, and full of flavor. Want another easy recipe? Try my egg salad recipe, macaroni salad recipe, or potato salad recipe.

What You Need to Make This Recipe

Chicken — you need chopped cooked chicken to make chicken salad. While chicken breast is a popular choice, you can make this salad recipe with any cut of chicken.

Celery — celery adds a delicious, crispy crunch to the chicken salad.

Grapes — make sure you buy seedless grapes. You do not want to be picking out the seeds!

Almonds — slivered almonds add a nutty flavor and crunchy texture to the salad. You can swap for chopped or sliced almonds instead.

Mayonnaise — this acts as a creamy binder for the salad. For the best flavor, use full-fat mayonnaise.

Dijon mustard — Dijon mustard adds a tangy, sharp flavor with a hint of spice.

Lemon juice — I highly recommend fresh lemon juice for the best flavor, as bottled lemon juice won’t have the same bright and tangy flavor.

How to Make Chicken Salad

1. Add the chopped cooked chicken, green onions, halved grapes, and celery stalks.

2. Add the mayonnaise.

3. Add the dijon mustard, slivered almonds, lemon juice, salt, and pepper.

4. Stir until well combined. Cover and chill for at least 30 minutes before serving. Season with additional salt and pepper to taste, if needed. Serve as a sandwich or over a salad.

Pro Tips for Making This Recipe

• Make sure you cut everything into small, even pieces so that every bite you take has a little bit of everything.
• For convenience, pick up a rotisserie chicken from the grocery store and pull the meat off the bone. Or chop grilled chicken for a smoky twist on this easy salad.
• If you use a store-bought rotisserie chicken, remove the skin before cutting up the meat.
• You can change the nuts by swapping the slivered almonds for chopped pecans or walnuts.
• You can swap for diced red onions if you’re not a fan of green onions.
• It’s best to serve chicken salad when it’s cold, as refrigerating the salad helps all the flavors meld together. So, make sure you set aside time to let the mixture chill in the fridge before serving.
• Add basil, tarragon, chives, or other fresh herbs if you want more herby flavors.

Frequently Asked Questions

How long does this recipe keep?

Chicken salad keeps for around a week in the fridge. However, this depends on how fresh your ingredients are. If your cooked chicken is already 2 to 3 days old, the recipe won’t last as long. I recommend using an airtight container and stirring it before serving. If you are serving this salad with lettuce or bread, I don’t recommend storing them together as they can become soggy.

Can I freeze this?

I do not recommend freezing chicken salad. It does not freeze well, and the texture will change. Instead, you can cook and dice the chicken ahead of time to freeze. Then you can thaw it and use it for this recipe when needed.

How do I cook the chicken?

An easy way to cook chicken for this salad is by poaching it. Add chicken breasts to a pot of cold water, bring the water to a gentle simmer over medium heat, lower the heat, cover the pot, and simmer for 10 minutes. Then drain and dice the chicken.

If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!