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!
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.
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 TBS 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.
How to cook chicken breasts:
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.
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.
Store leftovers in an airtight container in the refrigerator for up to 5 days.