Name: The Best Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded or chopped; 1/2 cup mayonnaise; 2 ribs celery, finely chopped; 1/4 cup red onion, finely chopped; 1 tsp Dijon mustard; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; Fresh parsley or dill, for garnish (optional)

The best chicken salad is creamy, flavorful, and loaded with tender chunks of chicken, crunchy vegetables, and a perfectly balanced dressing. I love making this classic recipe for quick lunches, meal prep, or light dinners. It’s satisfying, refreshing, and incredibly versatile.

Why You’ll Love This Recipe

I love how this chicken salad comes together so easily and still tastes like something special. The combination of textures—soft chicken, crisp celery, and creamy dressing—makes each bite satisfying. It’s great on its own, in sandwiches, or scooped over greens. Plus, I can make it ahead of time and it only gets better as it chills.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked chicken breast (shredded or chopped)
mayonnaise
celery (finely chopped)
red onion (finely chopped)
Dijon mustard
lemon juice
salt
black pepper
fresh parsley or dill (optional, for garnish)

directions

I start by combining the mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a large mixing bowl. I whisk it all together until smooth.
I add the chopped chicken, celery, and red onion to the bowl.
Using a spoon or spatula, I mix everything together until the chicken is well coated and the ingredients are evenly distributed.
I taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed.
For the best flavor, I like to refrigerate the chicken salad for at least 30 minutes before serving to let the flavors meld.
Just before serving, I garnish with fresh parsley or dill for a bit of color and freshness.

Servings and timing

This recipe makes about 4 servings. It takes approximately 15 minutes to prepare, especially if I’m using pre-cooked chicken. No cooking is needed if the chicken is already made, making it a quick and easy meal.

Variations

Sometimes I add halved grapes or dried cranberries for a touch of sweetness. For a crunchier texture, I mix in chopped apples or toasted almonds. If I’m looking for a lighter option, I substitute some or all of the mayonnaise with Greek yogurt. I also like using rotisserie chicken when I’m short on time.

storage/reheating

I store the chicken salad in an airtight container in the fridge for up to 3 days. I never freeze it because the texture of the mayonnaise changes when thawed. Since it’s served cold, I don’t need to reheat it—just stir before serving and enjoy.

FAQs

Can I use canned chicken for this recipe?

Yes, I can use canned chicken if I’m in a pinch. I just make sure to drain it well and break it up with a fork before mixing.

What’s the best type of chicken to use?

I prefer boneless, skinless chicken breast or thighs that have been cooked and cooled. Rotisserie chicken works great too.

How do I serve chicken salad?

I serve it on toasted bread, in lettuce wraps, over greens, or stuffed into a croissant for a more indulgent option.

Can I make it dairy-free?

Yes, I use a dairy-free mayo to make this recipe completely dairy-free. Greek yogurt versions do contain dairy, so I skip those in that case.

How far in advance can I make this?

I like to make it the day before serving for the best flavor. It holds up well in the fridge and the taste improves as it chills.

Conclusion

This chicken salad is my go-to for an easy, flavorful meal that doesn’t require much effort. It’s creamy, crunchy, and packed with flavor, making it a staple in my kitchen. Whether I serve it on a sandwich or enjoy it straight from the bowl, it always hits the spot.