Best Chicken Salad Recipe

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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! 

front view of two halves of a chicken salad sandwich stacked

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. 

Overhead view of a bowl of chicken salad

Chicken Salad Recipe: Ingredients and Substitutions

As always, let’s chat about the ingredients in this recipe, as well as possible substitutions. 

Overhead photo of the labeled ingredients in this chicken salad recipe
  • 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. 
classic chicken salad served on top of arugula on a plate

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 ย in the refrigerator before using in the recipe.
cooked, shredded chicken on a cutting board with 2 forks

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. 

overhead photo showing how to make chicken salad

Assemble the Chicken Salad

In a large bowl, combine chicken, celery, onion and red pepper (if desired). Stir to combine. 

overhead photo showing how to make chicken salad

Add the chicken salad dressing to the chicken/vegetable mixture and stir to combine . Taste and adjust salt and pepper to your liking. 

overhead photo showing how to make chicken salad

Chill

Transfer the chicken salad to an airtight container and chill for at least 1 hour, or overnight. 

overhead photo of chicken salad in a bowl with a spoon

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: 

overhead view of a bowl of 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. 

overhead view of two halves of a chicken salad sandwich on a plate

Chicken Salad Recipe FAQs

What can I add to chicken salad?

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.

What can I eat with chicken salad instead of bread?

You can serve it with crackers or chips (as a dip), in lettuce wraps, tortillas, over a salad etc.

How long does chicken salad last?

This chicken salad lasts for up to 5 days in the refrigerator.

Can you freeze chicken salad?

This is a recipe I don’t suggest freezing. It’s best when served fresh and stored in the refrigerator.

front view of a two halves of a chicken salad sandwich stacked

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Best Chicken Salad Recipe

Laura
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!ย 
5 from 6 votes
Course Appetizer, Main Course, Salad
Cuisine American
Servings 10 Servings
Calories 250
Prep Time10 minutes
Chilling time1 hour
Total Time1 hour 10 minutes

Ingredients 
 

  • 2 pounds cooked chicken breast (cubed or shredded) (4 Cups)
  • 1 cup mayonnaise*
  • 1 Tablespoon lemon juice
  • ยฝ teaspoon paprika
  • ยฝ teaspoon sea salt
  • ยผ teaspoon black pepper
  • 1 cup celery (finely diced, about 3 stalks celery)
  • 2 Tablespoons onion (finely diced)
  • ยฝ 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.ย 
How to Cook Chicken for Chicken Salad
  1. 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.
  2. 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.
Ingredient Substituions
  • 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.ย 
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 0.5cup | Calories: 250kcal | Carbohydrates: 1g | Protein: 18g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 309mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 6 votes (4 ratings without comment)

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3 Comments

  1. 5 stars
    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!