Best Chicken Salad Recipe – Fresh, Creamy & Flavorful
A classic chicken salad recipe is the ultimate go-to for a quick lunch, light dinner, or even meal prep. With tender shredded chicken, crisp veggies, and a creamy dressing, this dish strikes the perfect balance between refreshing and satisfying.
The beauty of chicken salad is its versatility—it can be enjoyed on its own, stuffed into sandwiches, wrapped in lettuce, or served on crackers for a quick snack. Whether you’re hosting a picnic, packing lunch, or looking for a protein-packed meal, this recipe will become a staple in your kitchen.
Ingredients (Serves 4)
- 2 cups cooked chicken breast, shredded or diced (about 2 medium breasts)
- ½ cup mayonnaise (or Greek yogurt for lighter version)
- 1 tbsp Dijon mustard
- 1 stalk celery, finely chopped
- ½ small red onion, finely diced
- ½ cup seedless grapes, halved (optional for sweetness)
- ¼ cup chopped pecans or almonds (optional for crunch)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp garlic powder
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
Step by Step Cooking Guide
- Prepare chicken – If not already cooked, poach or roast chicken breasts until fully cooked. Shred or dice into bite-sized pieces.
- Mix dressing – In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Add ingredients – Stir in celery, onion, grapes, nuts, and parsley. Mix until evenly coated.
- Combine chicken – Fold in shredded chicken and toss gently until well mixed.
- Chill & serve – Refrigerate for at least 30 minutes before serving to let flavors meld together.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Cook Time: 15 minutes (if chicken isn’t pre-cooked)
- Total Time: 30 minutes
- Serving Size: 4 servings
Tips & Variations
- Add sweetness: Swap grapes for dried cranberries or apple chunks.
- Make it crunchy: Add diced cucumber or water chestnuts.
- Lighter option: Use plain Greek yogurt instead of mayo.
- Spicy kick: Add diced jalapeños or a dash of hot sauce.
- Meal prep tip: Store in an airtight container for up to 3–4 days.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 22 g |
| Carbohydrates | 6 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 3 g |
Healthy Alternatives
- Keto-friendly: Use full-fat mayo and avoid grapes. Serve in lettuce wraps.
- Low-fat: Swap mayo with Greek yogurt or light sour cream.
- Gluten-free: Naturally gluten-free—just avoid bread unless using gluten-free options.
- Dairy-free: Use avocado or dairy-free mayo for creaminess.
Serving Suggestions
This chicken salad recipe is perfect for any occasion. Serve it on toasted bread for a hearty sandwich, scoop it onto a fresh green salad for a light dinner, or use lettuce cups for a low-carb option.
Refreshing, protein-packed, and endlessly customizable, it’s one of those recipes you’ll come back to time and time again.
FAQ’s
Q1: Can I make chicken salad ahead of time?
Yes! In fact, chilling it for a few hours enhances the flavors. Store in the fridge for up to 3–4 days.
Q2: What’s the best chicken to use?
Cooked chicken breast is classic, but rotisserie chicken works beautifully for a quick shortcut.
Q3: Can I freeze chicken salad?
Not recommended, as the mayo-based dressing can separate. Instead, freeze cooked chicken and mix fresh when needed.
Q4: How do I make it healthier?
Swap mayo with Greek yogurt, load up on veggies, and reduce nuts/dried fruits for fewer calories.
Q5: What can I serve chicken salad with?
Sandwich bread, croissants, crackers, lettuce wraps, or even inside a pita.
