I’ll never forget the first time I had a classic chicken salad sandwich. I was about eight years old, sitting at my grandma’s kitchen table, watching her mix shredded chicken with mayo and a handful of other magic ingredients. She’d scoop a generous spoonful onto soft white bread, cut it diagonally (because sandwiches always taste better that way), and serve it up with a smile. It was love at first bite. Creamy, crunchy, savory—it was everything my little heart wanted in a sandwich.
Fast forward a few years (okay, decades), and I still find myself craving that old fashioned chicken salad on busy weekdays or lazy Sundays. There’s something so comforting about it, like a warm hug from the past. But over time, I’ve perfected my own spin—keeping all the nostalgia but making it even better.
This easy homemade chicken salad is quick to make, packed with flavor, and just as good on a buttery croissant as it is straight from the bowl with a spoon (no shame in that game!). Whether you’re meal prepping, making lunch for the kiddos, or whipping up something simple for a picnic, this is the best ever chicken salad recipe you’ll ever need.
Why You’ll Love This Dish
- It’s Quick and Easy – This recipe comes together in about 20 minutes, making it one of my favorite easy dinner recipes. No standing over a stove for hours—just mix, chill, and enjoy!
- Perfectly Balanced Flavors – The combination of tender chicken, creamy mayo, crunchy celery, and a hint of sweetness from grapes (or cranberries) makes this traditional chicken salad recipe irresistible.
- Great for Meal Prep – Make a big batch at the beginning of the week, and you’ll have lunches ready to go. It keeps well in the fridge, so you’re covered for a few days.
- Versatile and Customizable – You can make it a crispy chicken salad recipe by using fried chicken tenders, or keep it classic with poached or rotisserie chicken. Want it Southern-style? Add some chopped pecans!
- Kid-Friendly and Crowd-Pleasing – Even picky eaters love this recipe. Serve it on mini slider buns for a fun lunchbox idea, or bring a big bowl to your next potluck and watch it disappear.
- Light but Satisfying – Unlike some mayo-heavy versions, this one has the perfect balance of creamy and refreshing, making it filling without being heavy.
- Pairs Well with Everything – Serve it with crackers, in lettuce wraps, or as a dip. It’s also a great side dish for dessert recipes like fruit salad or a slice of homemade pound cake.
Ingredients
You’ll Need:
- 3 cups cooked, shredded chicken (rotisserie works great!)
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup celery, finely chopped
- 1/3 cup red grapes, halved (or dried cranberries for a twist)
- 1/4 cup sliced almonds or chopped pecans (optional)
Equipment:
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Spoon for mixing
Cooking Instructions
- Cook and Shred the Chicken – If you’re not using rotisserie chicken, poach two chicken breasts in lightly salted water for about 15 minutes. Let them cool, then shred with two forks.
- Prepare the Dressing – In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, pepper, garlic powder, and onion powder.
- Chop and Mix – Add the shredded chicken, chopped celery, halved grapes, and nuts (if using) to the bowl. Stir everything together until well coated.
- Chill and Serve – Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve on bread, croissants, crackers, or lettuce wraps!
Notes
- Use Rotisserie Chicken for Extra Flavor – It’s juicy, flavorful, and saves time. Plus, it makes this dish taste just like the Chicken Salad Chick Classic Carol Recipe!
- Adjust the Creaminess – If you prefer a lighter version, swap half the mayo for Greek yogurt. It still keeps the salad creamy but with extra protein.
- Sweet vs. Savory – Not a fan of grapes? Try diced apples for a crispier bite or swap in chopped pickles for a tangy twist.
- Make it a Warm Chicken Salad – Heat up your chicken before mixing, and serve it over toasted bread for a cozier meal.
- Storage Tips – This Southern chicken salad recipe lasts up to four days in the fridge. Just give it a good stir before serving.
Macronutrients for This Recipe
- Calories: Approximately 350 per serving
- Protein: 25g
- Carbohydrates: 8g
- Fats: 20g
- Fiber: 2g
- Sugar: 5g
Bonus Pro Tips for the Recipe
- Use Fresh Ingredients – The best chicken salad starts with high-quality ingredients. Use fresh celery, ripe grapes, and a good-quality mayonnaise for the best taste.
- Let It Chill – Give your chicken salad at least 30 minutes in the fridge before serving. This allows the flavors to blend together for a richer taste.
- Try Different Nuts – Almonds, pecans, or walnuts all add a different crunch and depth of flavor. Toast them lightly before adding for extra nuttiness.
- Experiment with Seasonings – A pinch of smoked paprika, a dash of cayenne, or a sprinkle of fresh dill can elevate the flavor and make this recipe truly your own.
- Serve in Different Ways – Enjoy it in a wrap, on a sandwich, over greens, or even as a dip with crackers for a fun and versatile meal.
Chicken Salad Chronicles: Your Questions Answered
Q: What are the best side dishes to serve with this chicken salad?
A: This dish pairs beautifully with fresh fruit, a light green salad, crispy sweet potato fries, or a bowl of tomato soup for a cozy meal.
Q: Can I make this chicken salad ahead of time?
A: Absolutely! It actually tastes better the next day once all the flavors have had time to meld together. Store it in an airtight container in the fridge for up to four days.
Q: How can I make this recipe even quicker?
A: Use pre-cooked rotisserie chicken! It’s a huge time saver and adds extra flavor to the dish.
Q: Can I make this recipe dairy-free?
A: Yes! Simply swap the mayonnaise for a dairy-free alternative like avocado mayo or use mashed avocado for creaminess.
Q: How do I keep my chicken salad from getting watery?
A: Make sure your celery and grapes are well-drained and patted dry before adding them. Also, if storing, give it a quick stir before serving to redistribute the dressing.
