The best Chicken Salad Recipe ever!
This is the ultimate Chicken Salad recipe. A refreshing, light version of the classic chicken salad. Summertime is all about keeping the kitchen cool and my creamy chicken salad is perfect for that. Serve as a side dish, main course or meal prep. I’ve tasted many chicken salads and this is the best one!
Why you'll love my recipe.
Tried and true
This recipe is a highly requested family favorite for years.
Simple ingredients
Minimal, wholesome ingredients and versatile.
Easy to make
Easy preparation, comes together in less than 20 minutes.
Ingredient notes.
Chicken
I like to use two whole chicken breasts from a whole roasted chicken but you can use rotisserie chicken, poached or roasted chicken breast.
Mayonnaise
A creamy binder that holds everything together. It can be adjusted or substituted with Greek yogurt for a lighter, tangy version.
Celery
Celery adds a refreshing crunch and brightness to contrast the other ingredients.
Red onion
Adds a sharp, sweet bite.
Lemon juice or vinegar
Be sure to use freshly squeezed lemon. It keeps the salad bright and vibrant in every bite.
Chopped pecans
For extra crunch and richness.
Fresh dill
Dill adds freshness and an herby brightness to the overall dish. It pairs well with the other chicken salad ingredients. Mix and match to your taste!
Apples
This is optional but we love to add crunchy fruit for a sweet and juicy contrast.
For the rest of the ingredients, please see the recipe index card below!
How to make my Chicken Salad Recipe.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Prep the ingredients
Use rotisserie chicken, leftover grilled chicken or poached chicken breasts. Chop or shred into bite size pieces. Dice celery, onion, pecans and dried cranberries into bite size pieces.
Combine everything
Chill and serve
Cover and refrigerate for at least one hour before serving. Serve on croissants, lettuce wraps or with crackers.
How to serve Chicken Salad.
This salad can be served as a side dish, main course or meal prep:
Lettuce Wraps – Serve in lettuce for a great low-carb option for lunch!
Croissant Sandwiches – Slice a croissant in half and fill with the chicken salad.
Crackers – Pair with crunchy crackers for a quick and easy snack.
Over mixed greens – Place your favorite greens in a bowl, top with chicken salad and serve.
Can I freeze leftover Chicken Salad?
It is not recommended to freeze leftover Chicken Salad due to the mayo and fresh vegetables. They don’t thaw well and may become watery and grainy.
Expert tips from my test kitchen.
Use cold, cooked chicken
Cold chicken holds its shape better and keeps the salad from getting watery.
Add an element of crunch
Add chopped pecans, apples, grapes or other nuts for extra texture and sweetness.
Don’t skip the acid
A little lemon juice or vinegar balances the creamy richness of the mayo.
Make it ahead
It tastes even better the next day!
Can I use Greek yogurt instead of mayonnaise?
Yes! For a lighter version, replace all or part of the mayo with Greek yogurt. It will add more tangy flavor than mayo but you get more protein per serving. You may also substitute with mashed avocado or hummus.
How to store leftover Chicken Salad.
Leftover Chicken Salad should be transferred to an airtight container and stored in the refrigerator up to 3 days. Do not freeze chicken salad as the texture will change after thawing.
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Chicken Salad Recipe
Ingredients
- 2 large chicken breast roasted or poached
- 1 large Envy apple diced
- 2 celery sticks diced
- 1 cup pecans chopped
- 3/4 cup mayonnaise more or less, depending on the size of the chicken breast
- 1/2 cup small yellow onion
- 1/4 cup dried cranberries
- 1/4 cup fresh dill minced
- 1/4 teaspoon black pepper
- salt, to taste
- Juice of 1/2 lemon
Instructions
Prepare the ingredients.
- Use rotisserie chicken, leftover grilled chicken or poached chicken breasts. Chop or shred into bite size pieces. Dice celery, onion, pecans and dried cranberries into bite size pieces. Chop dill very finely.2 large chicken breast, 1 large Envy apple, 2 celery sticks, 1/2 cup small yellow onion, 1 cup pecans, 1/4 cup dried cranberries, 1/4 cup fresh dill
Combine everything.
- Add all the ingredients into a large mixing bowl, along with mayo, fresh lemon juice and seasonings. Toss until the chicken is evenly coated. Adjust the mayo quantity as needed - depending on how large the chicken breast are. Adjust the ingredients as needed per preference. If you like more dill or apples, feel free to do so.3/4 cup mayonnaise, 1/4 teaspoon black pepper, Juice of 1/2 lemon
Chill and serve.
- Cover and refrigerate for at least one hour before serving. Serve on croissants, lettuce wraps or with crackers.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
6 Responses
This recipe is so easy to make! I always have leftover chicken. The best summer recipe.
Thank you, Mia!
This chicken salad is AMAZING! So easy to make and incredibly versatile. I’ve already thought of a bunch of ways to use it. Seriously SO good!
I wish I could send everyone a sample. It’s our famous chicken salad that isn’t famous just yet!
So delicious!! The addition of dill is genius. So refreshing!
Thank you, Denise!