Best Chicken Salad Recipe
Posted Aug 09, 2020, Updated Mar 27, 2024
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This Chicken Salad Recipe is easy to make with only a handful of simple ingredients. Serve as chicken salad sandwiches or on top of a bed of greens for a delicious, flavorful and light summertime meal! Watch the video and follow our step-by-step instructions to learn how to make chicken salad at home!
Chicken salad is the perfect summertime dish to make and enjoy at a picnic in the park or as a no-cook dinner at home. Serve this recipe as chicken salad sandwiches (on the best homemade burger buns,), or over a bed of greens for a light and healthy lunch or dinner.
This chicken salad recipe is easy to make with only 8 ingredients. If you use precooked chicken it comes together in mere minutes. The dressing is bright and flavorful, and the celery and onion add a delicious crunch.
Chicken Salad Recipe: Ingredients and Substitutions
As always, let’s chat about the ingredients in this recipe, as well as possible substitutions.
- Cooked Chicken. I often used leftover grilled chicken or rotisserie chicken to make this recipe. However, I provide directions on how to cook shredded chicken in the recipe card as well!
- Mayonnaise. I suggest using a high-quality mayonnaise for the best flavor. You can easily make this chicken salad recipe paleo, keto, etc. by choosing a mayonnaise variety that complies with those lifestyles (such as Sir Kensington’s or Primal Kitchen).
- Lemon Juice. Both freshly squeezed or bottled lemon juice can be used in this recipe.
- Paprika. I love using smoked paprika for an extra depth of flavor, but any variety works well!
- Celery. Be sure to finely dice the celery for the best overall texture.
- Onion. Red, yellow, sweet, etc. onions all taste great.
- Red Bell Pepper (optional). The bell pepper is optional, the recipe tastes great both with and without it. I like adding the pop of red for color. You can also use green, yellow or orange bell peppers in place of red if desired.
How to Make Chicken Salad
This chicken salad recipe is a breeze to make (and even easier to eat). We’ll walk through the process step-by-step, and don’t forget to watch the video.
Cook the Chicken
If you’re not using diced, pre-cooked chicken (like rotisserie or grilled chicken), then you will need to cook and shred some chicken to use first so that it can chill. To do this:
- Add 2 lbs of raw, boneless skinless chicken breasts to a medium pot and cover them with water. Add a dash of salt and pepper and cover the pot with a lid.
- Bring mixture to a boil. Boil until the chicken is easily shredded (about 20-30 minutes depending on the thickness of the chicken). Remove from water and shred with two forks. Transfer to an airtight container and chill completely in the refrigerator before using in the recipe.
Make the Chicken Salad Dressing
Once you have prepared the chicken and it is chilled in the refrigerator, make the dressing by simply whisking together all the ingredients.
Assemble the Chicken Salad
In a large bowl, combine chicken, celery, onion and red pepper (if desired). Stir to combine.
Add the chicken salad dressing to the chicken/vegetable mixture and stir to combine . Taste and adjust salt and pepper to your liking.
Chill
Transfer the chicken salad to an airtight container and chill for at least 1 hour, or overnight.
Serve
Serve this recipe as chicken salad sandwiches, wraps, over a bed of greens or with crackers for dipping. This chicken salad is the perfect dish to bring to a picnic. I suggest serving it with the following recipes:
- This homemade pasta salad is a great side dish to pair with this easy chicken salad recipe.
- I love serving it on top of a salad, like this burrata salad or this quinoa salad.
- Serve it with a side of the best coleslaw ever!
- Make a batch of this homemade honey whole wheat bread to serve it as the best chicken salad sandwiches! Or make Pretzel Bread Rolls or the best homemade burger buns, YUM!
- Also try this pecan cranberry chicken salad and this avocado chicken salad!
Store
Store this recipe in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this recipe.
Chicken Salad Recipe FAQs
One of the great things about this recipe is that it’s completely customizable. You can add your favorite veggies, spices, nuts, etc. and it will still taste amazing.
You can serve it with crackers or chips (as a dip), in lettuce wraps, tortillas, over a salad etc.
This chicken salad lasts for up to 5 days in the refrigerator.
This is a recipe I don’t suggest freezing. It’s best when served fresh and stored in the refrigerator.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Best Chicken Salad Recipe
Ingredients
- 2 pounds cooked chicken breast (cubed or shredded) (4 Cups)
- 1 cup mayonnaise*
- 1 Tablespoon lemon juice
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup celery (finely diced, about 3 stalks celery)
- 2 Tablespoons onion (finely diced)
- ½ cup red bell pepper (finely diced)
Instructions
- In a medium bowl, whisk together mayonnaise, paprika, lemon juice, sea salt and pepper.
- In a large bowl, combine chicken, celery, onion and red pepper (if desired).
- Add mayonnaise mixture to chicken mixture. Stir until evenly combined.
- Taste and adjust salt and pepper if desired.
- Chill for at least 1 hour.
- Serve as chicken salad sandwiches, wraps, over a bed of greens or with crackers for dipping.
Video
Notes
- If you use pre-cooked chicken that is diced (for example, rotisserie chicken), 1 cup of mayonnaise will be great. If you cook your own chicken and shred it, you may need to add an extra 2-4 Tablespoons mayonnaise to achieve the proper moistness.
- Store this chicken salad recipe in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this recipe.
- Add 2 pounds of raw, boneless skinless chicken breasts to a medium pot and cover them with water. Add a dash of salt and pepper and cover the pot with a lid.
- Bring mixture to a boil. Boil until the chicken is easily shredded (about 20-30 minutes depending on the thickness of the chicken). Remove from water and shred with two forks. Transfer to an airtight container and chill completely in the refrigerator before using in the recipe.
- Cooked Chicken. I often used leftover grilled chicken or rotisserie chicken to make this easy chicken salad recipe. However, in the recipe I give directions on how to cook shredded chicken as well!
- Mayonnaise. I suggest using a high-quality mayonnaise for the best flavor. You can easily make this chicken salad recipe paleo, keto, etc. by choosing a mayonnaise variety that complies with those lifestyles (such as Sir Kensington’s or Primal Kitchen).
- Lemon Juice. Both freshly squeezed or bottled lemon juice can be used in this recipe.
- Paprika. I love using smoked paprika for an extra depth of flavor, but any variety works well!
- Celery. Be sure to finely dice the celery for the best overall texture.
- Onion. Red, yellow, sweet, etc. onions all taste great in this chicken salad recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have a tuna salad recipe as well?
#1 can I use something other than mayo?
If you’re looking for a chicken salad recipe without mayo, try this one: Avocado Chicken Salad.
This is completely new for me. I usually do my chicken salad with apple and nuts or grapes. This is sooo savory and delicious. I used smokey paprika because that’s all i had and man it was good!