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This classic chicken salad recipe is easy to make and tastes great. It’s perfect for cooks of all levels. You get 6 servings, each with 431 calories, 38g of fat, and 20g of protein.

To make it, you need mayonnaise, sour cream, and fresh herbs. These ingredients make the salad creamy and flavorful.

Why You’ll Love This Recipe

Chicken salad is very flexible. You can eat it alone, on greens, or in a sandwich. It’s also great for using leftover chicken, helping to reduce waste.
This classic chicken salad recipe is easy to make and tastes great.
It’s perfect for cooks of all levels.

Ingredients

Here’s what you need:

Chopped Chicken or Shredded Chicken: This is the main ingredient and the foundation of the salad.

Mayonnaise: Mayonnaise acts as the binding agent, bringing all the ingredients together. It adds creaminess, moisture, and a rich flavor to the salad.

Diced Celery: Celery adds crunch, freshness, and a slight hint of earthiness to the salad.

Green Onion: Green onion contributes a mild, zesty, and slightly sharp flavor that brightens the salad.

Seasonings: Includes Dijon Mustard, Seasoned Salt, and Black Pepper.

Step by Step Instructions

To make the recipe, follow these easy steps.

Step 1: Cook the Chicken

Boil or bake 2-3 chicken breasts until fully cooked, then shred or chop them into bite-sized pieces. Allow the chicken to cool.

Step 2: Prepare the Salad Ingredients

Chop 1 celery stalk, 1 small red onion, and 1 apple (optional for sweetness). If desired, add other ingredients like boiled eggs, grapes, or nuts (e.g., almonds or pecans).

Step 3: Make the Dressing

In a large bowl, combine ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, salt, and pepper to taste.

Adjust the seasonings as necessary, depending on your taste preference.

Step 4: Combine and Toss

Add the shredded chicken and chopped vegetables (and fruits, if using) to the dressing.

Mix thoroughly until all ingredients are well-coated with the dressing. Serve immediately or chill in the refrigerator for better flavor.

Tips for Storage and Reheating

Storage: Store the chicken salad in an airtight container in the refrigerator. It should stay fresh for up to 3 days.

If possible, store the dressing separately and combine it just before serving to prevent the salad from becoming too soggy.

Reheating: Chicken salad is best served cold, but if you want to serve it warm, gently heat the chicken in a microwave before mixing with the dressing. Be cautious not to overheat the salad as the mayonnaise could separate.

Freezing: It’s not recommended to freeze chicken salad because the texture of mayonnaise-based dressing changes upon thawing, making it less appealing. But, the chicken can be frozen separately and added later.

Serving Tips: Serve the chicken salad on a bed of lettuce, in a sandwich, or in a wrap for a quick lunch.

Garnish with fresh herbs like parsley or chives for a burst of color and flavor.

Serving Suggestions

On a Croissant: A buttery, flaky croissant is great for chicken salad. It makes eating better.

With Crackers: Try chicken salad with your favorite crackers. It’s crunchy and tasty.

In a Lettuce Wrap: For a healthy choice, use large lettuce leaves. Try romaine or butter lettuce.

As a Salad: Put chicken salad on mixed greens or spinach. It’s a light, nutritious meal.

Common Mistakes to Avoid

Overcooking the Chicken: Don’t overcook chicken. It should be just done, then cool before shredding.

Using Too Much Mayonnaise: Don’t add too much mayonnaise. It can be too creamy. Start with a little and add more if needed.

Not Seasoning Enough: Chicken salad needs good seasoning. Taste and add salt, pepper, or lemon juice as needed.

Making It Too Early: It’s okay to make chicken salad a few hours ahead. But don’t make it too early. It’s best fresh, or within a couple of days.