- Ready in just 30 minutes with simple, everyday ingredients
- Perfect make-ahead meal that tastes even better the next day
- Customizable base recipe with 5 tasty variations to try
- Meal-prep friendly for quick lunches all week long
The Perfect Chicken Salad Recipe You Need Right Now
Tired of boring sandwiches? This Chicken Salad Recipe solves your lunch dilemma with a creamy, crunchy mix that’s ready in minutes. The secret? A special herb blend and a technique that keeps your chicken moist and flavorful.
This Chicken Salad Recipe works for quick lunches, elegant tea sandwiches, or protein-packed snacks. With just 10 minutes of prep time, you’ll have a versatile dish that can be served in countless ways.
Skip the store-bought versions that cost too much and taste like nothing. This homemade Chicken Salad Recipe delivers amazing flavor with ingredients you probably have right now.
Nutrition Facts for This Chicken Salad Recipe
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 320 | – |
| Protein | 28g | 56% |
| Fat | 18g | 23% |
| Carbs | 6g | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | – |
| Sodium | 420mg | 18% |
Based on a 2,000 calorie diet. Serving size: 3/4 cup
What You’ll Need for This Chicken Salad Recipe
Ingredients (Serves 4)
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked chicken breast | 2 pounds | Poached or rotisserie |
| Mayonnaise | 1/2 cup | Full-fat recommended |
| Greek yogurt | 1/4 cup | Plain, unsweetened |
| Dijon mustard | 1 tablespoon | Smooth, not grainy |
| Celery | 2 stalks | Finely diced |
| Red onion | 1/4 cup | Minced |
| Fresh dill | 2 tablespoons | Chopped |
| Fresh parsley | 2 tablespoons | Chopped |
| Lemon juice | 1 tablespoon | Fresh-squeezed |
| Salt | 1/2 teaspoon | Or to taste |
| Black pepper | 1/4 teaspoon | Freshly ground |
| Dried cranberries (optional) | 1/4 cup | Unsweetened if possible |
| Pecans or walnuts (optional) | 1/4 cup | Toasted and chopped |
Kitchen Equipment Needed
| Tool | Purpose |
|---|---|
| Large mixing bowl | For combining all ingredients |
| Medium mixing bowl | For making the dressing |
| Cutting board | For chopping vegetables and herbs |
| Sharp chef’s knife | For dicing ingredients |
| Measuring cups | For measuring mayo, yogurt, etc. |
| Measuring spoons | For smaller measurements like mustard |
| Fork or wooden spoon | For mixing ingredients |
| Plastic wrap | For covering while chilling |
| Storage container | For storing leftovers |
| Meat thermometer (if poaching) | To check chicken doneness |
Possible Substitutions
- Mayo: Avocado-based mayonnaise for a healthier fat profile
- Greek yogurt: Sour cream or more mayonnaise
- Fresh herbs: 1-2 teaspoons dried herbs (reduce by 1/3 of fresh amount)
- Chicken breast: Canned chicken (drained well) or rotisserie chicken
- Dijon mustard: Yellow mustard or stone-ground mustard
- Nuts: Any chopped nuts or seeds you prefer
Detailed Step-by-Step Chicken Salad Recipe Instructions for Beginners
Prep Time: 10 minutes
Cook Time: 20 minutes (if poaching chicken)
Chill Time: 20 minutes minimum
Total Time: 50 minutes
Phase 1: Preparing the Chicken
If you don’t have pre-cooked chicken tenders on hand, here’s a detailed guide to preparing your chicken:
- Gather your poaching ingredients:
- Take out 2 pounds of boneless, skinless chicken breasts
- Fill a large pot with enough cold water to cover the chicken by 1 inch
- Measure and add 1 teaspoon of salt to the water
- Optional: Add 1 bay leaf and 3-4 peppercorns for extra flavor
- Poach the chicken properly:
- Place the pot on the stove over medium-high heat
- Bring the water to a simmer (small bubbles around the edge, not a rolling boil)
- IMPORTANT: As soon as it starts to simmer, reduce heat to low
- Cover the pot with a lid
- Set a timer for 15 minutes
- Check for doneness:
- After 15 minutes, remove one piece of chicken carefully with tongs
- Insert a meat thermometer into the thickest part
- The temperature should read 165°F (74°C)
- If not ready, continue cooking and check every 2 minutes
- BEGINNER TIP: If you don’t have a thermometer, cut into the thickest part – the meat should be completely white with no pink
- Cool the chicken correctly:
- Turn off the heat
- Using tongs, transfer the chicken to a clean plate
- Let it cool for at least 10 minutes before handling
- SAFETY NOTE: Never cut hot chicken – you risk burning yourself
- Shred or dice the chicken:
- Place the cooled chicken on a clean cutting board
- Option 1: Using two forks, pull the chicken apart in opposite directions to create shreds
- Option 2: With a sharp knife, cut chicken into 1/2-inch cubes
- TECHNIQUE TIP: For cubing, it helps to first slice the chicken, then cut those slices into strips, then cut across the strips to make cubes
- Transfer the prepared chicken to a large mixing bowl
Phase 2: Preparing the Fresh Ingredients
- Clean and prepare the vegetables:
- Wash 2 celery stalks under cold running water
- Trim off the leafy tops and the white base
- Pat dry with a paper towel to prevent watery salad
- Place on cutting board with the curved side down for stability
- Properly dice the celery:
- Cut the celery stalks lengthwise into 3-4 strips
- Hold these strips together and cut crosswise to create small dices
- Aim for pieces about 1/4-inch in size (about the size of a pencil eraser)
- BEGINNER TIP: Smaller pieces distribute better throughout the salad
- Transfer diced celery to a small bowl temporarily
- Safely prepare the red onion:
- Cut a red onion in half from top to bottom
- Peel off the outer skin
- Place one half flat-side down on the cutting board (save the other half for another use)
- Make thin slices from top to bottom
- Rotate and cut across these slices to create a fine dice
- Measure 1/4 cup and transfer to the small bowl with celery
- TIP FOR BEGINNERS: To reduce onion tears, refrigerate the onion for 30 minutes before cutting
- Prepare the fresh herbs:
- Rinse fresh dill and parsley under cold water
- Pat dry thoroughly with paper towels
- Remove the stems from the dill
- Pick the leaves from the parsley stems
- Gather herbs into a tight pile and finely chop with a sharp knife
- Measure 2 tablespoons of each and set aside
- HERB TIP: If you don’t have a measuring spoon, 2 tablespoons is approximately a small handful
- Extract fresh lemon juice:
- Roll a whole lemon on the counter while pressing down (this helps release juice)
- Cut the lemon in half
- Squeeze one half over a small bowl, using your hand to catch seeds
- Measure 1 tablespoon of juice
- FRESHNESS TIP: Always use fresh lemon juice for this recipe – bottled lacks the bright flavor
Phase 3: Making the Dressing
- Combine the creamy base ingredients:
- In a medium bowl, add 1/2 cup mayonnaise
- Add 1/4 cup Greek yogurt
- Add 1 tablespoon Dijon mustard
- Measure and add 1 tablespoon of your fresh lemon juice
- MEASURING TIP: For accurate mayo measurement, use a dry measuring cup and a spatula to get it all out
- Mix the wet ingredients properly:
- Use a whisk or fork to combine all ingredients
- Stir in a circular motion until completely smooth
- The texture should be creamy with no streaks
- MIXING TIP: A whisk works better than a spoon for removing lumps
- Season the dressing carefully:
- Add 1/2 teaspoon salt
- Add 1/4 teaspoon freshly ground black pepper
- Whisk to incorporate
- Taste a small amount on a clean spoon
- Adjust seasonings if needed
- SEASONING TIP: It’s better to start with less salt and add more later if needed
Phase 4: Assembling Your Chicken Salad Recipe
- Combine chicken and vegetables:
- Return to your large bowl with the prepared chicken
- Add the diced celery and red onion
- Add the chopped dill and parsley
- ORGANIZATION TIP: Keep all ingredients separate on top of chicken for now
- Add optional ingredients (if using):
- Measure 1/4 cup dried cranberries
- Measure 1/4 cup pecans or walnuts
- NUT TIP: For extra flavor, toast nuts in a dry pan for 3-5 minutes before chopping
- Add these to the bowl with other ingredients
- Pour dressing and combine everything:
- Pour the prepared dressing over everything in the large bowl
- Using a rubber spatula or large spoon, gently fold the ingredients together
- Start from the bottom and lift up through the center
- Continue folding until everything is evenly coated
- BEGINNER TIP: Folding is gentler than stirring and prevents mushy chicken
- Perform the final taste test:
- Take a small sample and taste
- Decide if you need more salt, pepper, or lemon juice
- Add small amounts at a time, mix, and taste again
- TESTING TIP: The flavor will develop more during chilling, so it’s okay if it’s slightly under-seasoned now
Phase 5: Chilling and Serving
- Chill your Chicken Salad Recipe properly:
- Cover the bowl tightly with plastic wrap
- Place in the refrigerator
- Chill for at least 20 minutes, ideally 2 hours
- TIMING TIP: Overnight chilling creates the best flavor development
- Prepare for serving:
- Remove from refrigerator
- Remove plastic wrap
- Stir gently to redistribute ingredients
- Taste again and adjust seasonings if needed
- Choose a serving style:
- On a bed of lettuce leaves
- Between two slices of toasted bread
- In a wrap with fresh greens
- Stuffed in a hollowed tomato or avocado half
- With crackers as a dip
- SERVING TIP: For sandwiches, spread a thin layer of mayo on the bread first to prevent sogginess
The taste of this chicken salad is reminiscent of traditional Ta Chien Chicken but with a creamy American twist that makes it perfect for sandwiches.
Troubleshooting Your Chicken Salad Recipe
| Problem | Solution |
|---|---|
| Too dry | Add 1-2 tablespoons more mayo or yogurt, one tablespoon at a time |
| Too wet | Add more chicken or a handful of chopped nuts to absorb excess moisture |
| Bland taste | Add extra salt, pepper, or a pinch of garlic powder |
| Too salty | Add a squeeze more lemon juice or fold in diced apple for sweetness |
| Runny texture | Refrigerate longer or drain chicken better next time |
| Bitter taste | Your herbs might be old – use only fresh herbs or reduce amount |
| Vegetables too crunchy | Dice them smaller next time or let salad sit longer |
| Too much onion flavor | Rinse diced onion in cold water and drain well before adding |
Chicken Salad Recipe Variations & Substitutions
Classic Deli Style Chicken Salad
- Add 2 hard-boiled eggs, finely diced
- Use half yellow mustard instead of Dijon
- Add 1 tablespoon sweet pickle relish
- Add a pinch of celery salt
Mediterranean Chicken Salad
- Add 1/4 cup diced cucumber
- Add 1/4 cup crumbled feta cheese
- Replace dill with 1 tablespoon fresh oregano
- Add 2 tablespoons olive oil to the dressing
- Add 10-12 halved kalamata olives
Curry Chicken Salad
- Add 1-2 teaspoons curry powder to the dressing
- Add 1/4 cup golden raisins
- Add 1/4 cup diced apple
- Add 1/4 cup toasted slivered almonds
- Add a pinch of turmeric for color
Buffalo Chicken Salad
- Add 2-3 tablespoons buffalo sauce to the dressing
- Add 1/4 cup crumbled blue cheese
- Replace celery with diced carrot for sweetness
- Add extra black pepper
- Serve with celery sticks
Herb Garden Chicken Salad
- Double all fresh herbs
- Add 1 tablespoon fresh tarragon
- Add 1 tablespoon fresh chives
- Add 1 teaspoon lemon zest
- Add 2 tablespoons minced shallot instead of red onion
If you enjoy hearty chicken dishes, you might also want to try this Chicken Parmesan Recipe for dinner to complement your lunch menu.
Storage & Reheating Instructions
- Refrigerator Storage: Keep in an airtight container for up to 3-4 days
- Container Type: Glass containers maintain freshness better than plastic
- Do not freeze: The mayo will separate and texture will become grainy
- Best served cold: This Chicken Salad Recipe is not meant to be reheated
- Make ahead: Flavor improves after 24 hours in the refrigerator
- Meal prep tip: Portion into individual containers for grab-and-go lunches
- Storage layering: If making sandwiches ahead, place lettuce between bread and chicken salad to prevent sogginess
- Freshness check: Discard if it develops off smell or slimy texture
Safety Notes & Expert Tips
Food Safety
- Temperature danger zone: Never leave chicken salad at room temperature for more than 2 hours (1 hour if above 90°F)
- Picnic tip: Keep in cooler with ice packs if serving outdoors
- Cross-contamination: Use separate cutting boards for raw chicken and vegetables
- Hand washing: Wash hands thoroughly after handling raw chicken
- Chicken temperature: Ensure chicken reaches 165°F before cooling and chopping
Technique Tips
- Texture secret: For best texture, cool chicken completely before mixing with mayo
- Flavor boost: Toast nuts before adding for deeper flavor
- Even mixing: Fold ingredients gently instead of stirring vigorously
- Tasting: Adjust seasonings after chilling as flavors develop over time
- Ingredient prep: Having all ingredients chopped and ready before assembly makes the process much easier
- Knife skills: Keep your knife sharp – a dull knife is more dangerous than a sharp one
- Onion tip: Soak diced onions in cold water for 5 minutes, then drain to reduce sharpness
- Herb storage: Store leftover fresh herbs in a glass of water in the refrigerator to keep them fresh longer
Chef’s Notes on This Chicken Salad Recipe
For the perfect balance of flavors in this Chicken Salad Recipe, make it at least 2 hours before serving. The herbs and seasonings need time to blend with the mayo and chicken.
Rotisserie chicken works wonderfully in this recipe and saves prep time. Just be sure to remove the skin and shred or dice the meat evenly.
The secret to restaurant-quality Chicken Salad Recipe is proper seasoning. Don’t be afraid to add that pinch of extra salt or squeeze of lemon juice after tasting.
For beginners, remember that cooking is about learning and adjusting. Your Chicken Salad Recipe will get better each time you make it as you learn what works best for your taste preferences.
