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Easy chicken salad recipes are a staple at my house every which way — I’ve made so many versions, and have loved them all. But sometimes I just want a classic chicken salad, without the frills and unique twists I often add. And this is the best chicken salad recipe for that! It’s the perfect balance of flavors and textures, and that must be the reason it’s the one I come back to most often. If you’re craving the classic, this is it. Make it with me!
Why This Is My Best Chicken Salad Recipe
- It’s the classic – While my other chicken salad recipes have different flavor options, this one has the taste and texture you probably imagine when you picture this dish. It’s got the tender chicken, sweetness, and crunch that everyone loves, all enveloped in an irresistibly creamy, tangy dressing.
- Simple ingredients – Nothing fancy here! This is my everyday version, made with staples I usually have at home. And you’ll find them at any grocery store if you don’t.
- Quick and easy to make – If you’ve got cooked chicken on hand, you can whip up my easy chicken salad in just 10 minutes! It’s one of my favorite breezy lunches when I don’t have time for much else (um, often).
- Versatile – This salad is also perfect to bring to a picnic or potluck! Just keep it cold, since it has perishable ingredients.
Ingredients & Substitutions
This section explains what goes in my classic chicken salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cooked Chicken – I use Instant Pot shredded chicken most often for this recipe. If you don’t have time to make it, take a shortcut by using ready-made rotisserie chicken from the store, or shred any leftover baked chicken breasts you have on hand.
- Grapes – Making chicken salad with grapes add nice sweetness to contrast the savory flavors. I recommend cutting them in half, or even quarters if they’re large. I usually make this with red grapes, but green or black work, too. You can even substitute cubed apples (see my chicken salad with apples for the best pairings!), dried cranberries (I make sugar-free dried cranberries), or raisins.
- Celery – The crunchy texture complements the creaminess of the salad perfectly. Chop it finely. If you’re not a fan, diced pickles or pickled asparagus would work well for crunch.
- Fresh Dill – Feel free to throw in other fresh herbs, or omit them if you prefer your chicken salad without them.
- Green Onions – I like the color and flavor of green onions here. You can use white or red onions for a stronger flavor, or yellow or sweet onions for sweetness.
- Pecans – For more crunch, but they’re optional. You can also try other nuts, like walnuts, almonds, or cashews, or use sunflower seeds for a nut-free option.
- Mayonnaise – The base of my easy chicken salad dressing! Use your favorite store bought mayo, or make my 5-minute homemade mayonnaise. I think mayo makes the best recipe for chicken salad, but if you like a more tangy dressing, plain Greek yogurt makes an easy substitute, or you can replace half of the mayo with sour cream.
- Dijon Mustard – I prefer Dijon here because it’s more mild than other types. If you use yellow mustard, I recommend using less.
- Lemon Juice – Fresh is always best, but bottled lemon juice works just fine.
- Sea Salt & Black Pepper
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How To Make Chicken Salad
- Combine the chicken salad ingredients. In a large bowl, combine the chicken, grapes, celery, dill, green onions, and pecans.
- Make the dressing. In a small bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and pepper.
- Mix together. Fold or stir until combined. Adjust salt and pepper to your taste. I like to garnish with extra dill!
My Recipe Tips
- The ideal amount of salt and lemon juice can vary, largely depending on the mayonnaise you use. Some brands are more salty or tangy than others. Of course it also depends on your preference. I recommend starting with a teaspoon of salt and 1 1/2 tablespoons of lemon juice, and adjust to your taste at the end.
- If your chicken salad is saltier than you like, add more lemon juice. The acidity cuts the saltiness.
- If it turns out too tangy, some sweetness can balance it out. Try a teaspoon or two of honey (I use my natural zero sugar honey when I make this adjustment).
- To shred chicken more easily, use a mixer. I use this hand mixer with beaters in a large bowl, but a stand mixer with paddle attachment also works well. Start at low speed to avoid chicken flying everywhere!
- I don’t recommend cubed chicken for chicken salad. You can use it if you like, but I find the dressing doesn’t penetrate well, so you end up with a lot at the bottom of the bowl.
- The flavors develop more in the fridge. I usually pop the salad in the fridge for 30-60 minutes for even better flavor! Just give it a good stir before serving.
Serving Ideas
Don’t tell anyone, but I like to enjoy this creamy salad right out of the bowl! If you want a more complete meal, though, try these ideas:
- Chicken Salad Sandwich – Slather it between two slices of your favorite bread. I love it on 90 second bread for a fast lunch!
- Crackers – This easy chicken salad makes a really nice snack on my almond flour crackers or flax seed crackers. This presentation makes a good appetizer, too!
- Stuffed Veggies – Scoop the salad inside avocado halves, hollowed out cucumber boats (similar to my cucumber subs), mini bell peppers, or even larger bell peppers (like my bell pepper sandwich recipe).
- Lettuce Wraps – My favorite way to serve this chicken salad, pictured above! I used romaine lettuce this time, but bibb lettuce also works well.
Easy Chicken Salad
By
My easy chicken salad recipe takes just 10 minutes, with tender chicken, sweet grapes, and crunchy celery & pecans, all in a creamy dressing.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, combine the chicken, grapes, celery, pecans, dill, and green onions.
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In a small bowl, whisk together the mayo, Dijon mustard, lemon juice, salt, and pepper.
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Pour the dressing over the salad. Mix well until uniform. Adjust salt and pepper to your taste if needed.
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Serve right away, or refrigerate to let the flavors develop.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you get the right balance of saltiness and acidity, shred the chicken more easily, and why I don’t recommend cubed chicken.
- Storage: Store leftovers in an airtight container in the refrigerator. It will last for up to 3-5 days, depending on the freshness of your chicken and mayo. I don’t recommend freezing chicken salad recipes with mayo in them, because the dressing will separate after thawing and the texture of the grapes will be different.
- Note on nutrition info: The optional pecans are not included. If you want to update the nutrition calculation to add them, you can do that by customizing the recipe and marking them as not optional in the Wholesome Yum App.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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The Best Chicken Salad Recipe
My Other Chicken Salad Recipes
If you love the convenience of this easy chicken salad recipe but want more variety in flavor, try one of my other versions:
40 Comments
Jane
0This is one of my favorite chicken salads! It’s so simple, yet the dressing is creamy and delicious. I make it all the time!
Rosanna Stevens
0We loved this salad, it was really refreshing in hot weather. I’d never have thought to add grapes!
kaylajean
0Tried tonight! My new favorite!