The Best Chicken Salad Recipe (Creamy and Ready in 15 Minutes)

I have tried a lot of chicken salad over the years, from deli counters, picnic tables and church potlucks, and I always come back to this simple homemade version. It is creamy without being heavy, with crunchy celery, a little sweetness from grapes and a bright squeeze of lemon. I make a big bowl on Sunday and we eat it for easy dinners all week: piled on croissants, rolled into wraps or scooped onto lettuce. In this post I will share my favorite chicken salad recipe, the best way to cook the chicken so it stays juicy, and plenty of ways to make it your own.

Quick answer: To make chicken salad, mix 3 cups of chopped cooked chicken with diced celery, red onion, halved grapes and fresh herbs. Stir together mayonnaise, a little Greek yogurt, Dijon mustard, lemon juice, salt and pepper, then fold it into the chicken. Chill for 30 minutes and serve on bread, in wraps or over greens.

Serves 4 to 6 | Prep time 15 minutes | Cook time 15 minutes (if cooking chicken) | Total time 30 minutes plus chilling

Why You Will Love This Chicken Salad Recipe

This is the chicken salad my friends ask me to bring to every baby shower and summer party. Here is what makes it so good:

It is creamy but balanced. A mix of mayo and Greek yogurt keeps it rich without feeling heavy.
It has great texture. Crunchy celery, juicy grapes and toasted pecans in every bite.
It is fast. With leftover or rotisserie chicken, it is ready in 15 minutes.
It is perfect for meal prep. It keeps for days and tastes even better the next day.
It is no cook friendly. On hot nights, nobody wants to turn on the oven.
It is easy to customize. Make it classic, Southern style, curried or extra light.

For another easy wrap dinner, try my Big Mac wrap recipe. Roll a big scoop in a tortilla with lettuce and you have a grab and go dinner in two minutes.

Ingredients

Here is what you need for 4 to 6 servings (about 5 cups):

For the chicken salad:

3 cups (about 420 g) cooked chicken, chopped or shredded (from about 1 1/2 lb or 680 g raw chicken breast)
2 celery stalks (about 100 g), finely diced
1/4 small red onion (about 35 g), finely diced
1 cup (about 150 g) red seedless grapes, halved
1/2 cup (about 55 g) pecans or walnuts, toasted and chopped
2 tbsp chopped fresh parsley or dill

For the dressing:

1/2 cup (115 g) mayonnaise
1/4 cup (60 g) plain Greek yogurt
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

Ingredients for chicken salad recipe including shredded chicken, celery, red onion, grapes, pecans, mayonnaise and Greek yogurt

A Few Notes on the Ingredients

Chicken: You can use poached chicken breast, baked chicken, grilled chicken or a store bought rotisserie chicken. Rotisserie chicken is my shortcut on busy days because it is already seasoned and juicy. Use both white and dark meat for more flavor.

Mayonnaise: Use a good quality full fat mayo for the creamiest texture. Light mayo works but is a little thinner.

Greek yogurt: It adds tang and protein and lightens the mayo. Sour cream is a good swap.

Celery: This gives the classic crunch. Dice it small so it spreads through every bite.

Grapes: They add little pops of sweetness. Apples, dried cranberries or chopped dried apricots work too.

Nuts: Toasting the pecans in a dry pan for 3 to 4 minutes makes a big difference in flavor. Leave them out for a nut free salad.

How to Cook Chicken for Chicken Salad

If you do not have leftover chicken, poaching is the easiest way to get tender, juicy meat.

Place 1 1/2 lb (680 g) boneless chicken breasts in a pot and cover with cold water or broth by about 1 inch (2.5 cm).

Add 1 teaspoon of salt, a bay leaf and a few peppercorns if you have them.

Bring to a boil, then lower the heat to a gentle simmer. Cover and cook for 12 to 15 minutes, until the thickest part reaches 165°F (74°C).

Let the chicken rest in the liquid for 10 minutes so it stays juicy, then chop or shred it and let it cool.

How to Make Chicken Salad (Step by Step)

Cool the chicken. Make sure the cooked chicken is cool or at room temperature. Warm chicken will make the dressing runny.

Chop everything. Chop or shred the chicken into bite size pieces. Dice the celery and red onion, halve the grapes and chop the toasted nuts.

Make the dressing. In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper and garlic powder until smooth.

Combine. Add the chicken, celery, onion, grapes and herbs to the bowl. Fold gently with a spatula until everything is coated.

Add the nuts. Fold in the pecans just before serving so they stay crunchy.

Taste and adjust. Add more salt, pepper or lemon juice if needed. If it seems dry, add another spoonful of mayo or yogurt.

Chill. Cover and chill for at least 30 minutes so the flavors can blend.

Timing at a Glance

6 Easy Chicken Salad Variations

Once you have the base recipe down, try one of these. Each one uses the same chicken and dressing with a few changes.

Classic Southern chicken salad: Skip the grapes and nuts. Add 2 chopped hard boiled eggs and 2 tablespoons of sweet pickle relish.
Cranberry pecan chicken salad: Swap the grapes for 1/2 cup (60 g) of dried cranberries. This is lovely around the holidays.
Apple walnut chicken salad: Use 1 diced crisp apple instead of grapes and walnuts instead of pecans.
Curry chicken salad: Add 1 to 2 teaspoons of mild curry powder to the dressing, plus golden raisins and toasted sliced almonds.
Buffalo chicken salad: Mix 2 to 3 tablespoons of hot sauce into the dressing, skip the grapes and top with crumbled blue cheese.
Light chicken salad (no mayo): Use all Greek yogurt instead of mayo, add a squeeze more lemon and a drizzle of olive oil. You can also use mashed avocado.

Creamy chicken salad served on a croissant with lettuce next to a bowl of chicken salad and crackers

How to Serve Chicken Salad?

This is where chicken salad really shines. Here are my favorite ways to eat it for dinner or lunch:

On a croissant: Buttery and soft, like a cafe lunch at home.
In a sandwich: Toasted sourdough, whole wheat or a soft brioche bun with lettuce and tomato.
In a wrap: Flour tortilla, spinach wrap or a large lettuce leaf for a low carb option.
Over greens: A big scoop on mixed greens with cherry tomatoes and cucumber.
Stuffed: Inside a halved avocado or a hollowed out tomato.
As a dip: With crackers, pita chips, celery sticks or mini sweet peppers.

For a summer dinner spread, I serve it with one of my 10 easy low carb dinner ideas and one of my easy pasta salad recipes. Add fresh fruit and you have a full no cook dinner.

My Tips for the Best Chicken Salad

Season the chicken. If you poach it, salt the water well. Bland chicken makes bland salad.
Cool everything first. Warm chicken melts the mayo and makes the salad greasy.
Chop, do not shred too fine. Bite size chunks give you a better texture than finely shredded meat.
Add dressing slowly. Start with most of the dressing and add more as needed. You can always add, but you cannot take away.
Toast the nuts. It only takes a few minutes and adds so much flavor.
Let it chill. Thirty minutes in the fridge makes the flavors come together.

Common Mistakes to Avoid

Overcooking the chicken. Dry chicken stays dry, no matter how much mayo you add. Use a thermometer and pull it at 165°F (74°C).
Using too much mayo. The chicken should be coated, not swimming.
Adding nuts too early. They go soft in the fridge. Add them right before serving if you are making it ahead.
Skipping acid. A squeeze of lemon wakes up all the flavors. Without it, chicken salad tastes flat.

How to Store Chicken Salad

Fridge: Store in an airtight container for up to 3 to 4 days. Stir before serving.

Food safety: Do not leave chicken salad at room temperature for more than 2 hours, or 1 hour on a hot day. For picnics, keep it in a cooler with ice packs.

Freezer: I do not recommend freezing. Mayo separates when thawed and the celery and grapes turn mushy. You can freeze the cooked chicken by itself, then thaw it and make fresh salad.

Is Chicken Salad Healthy?

Chicken salad is high in protein and can be a balanced meal. To make it lighter, use half Greek yogurt and half mayo (like this recipe), or go all yogurt. Load it with crunchy veggies and serve it over greens or in a lettuce wrap instead of on bread. A serving of this recipe gives you about 25 to 30 grams of protein.

Chicken Salad Recipe FAQs

What is the best chicken to use for chicken salad?

Poached chicken breast is classic and tender, but rotisserie chicken is the quickest and has great flavor. Leftover grilled or baked chicken works too.

How long does homemade chicken salad last?

Up to 3 to 4 days in an airtight container in the fridge.

Can I make chicken salad without mayo?

Yes. Use plain Greek yogurt, mashed avocado or a mix of the two. Add a little extra lemon juice and salt to balance the flavor.

Why is my chicken salad watery?

This usually happens when the chicken was still warm, the celery or grapes were wet, or it sat too long with watery add ins. Pat everything dry and mix it with fully cooled chicken.

Can I use canned chicken?

Yes. Drain two 12.5 oz (354 g) cans well and break the chicken into chunks. It is a handy pantry option.

Final Thoughts

This chicken salad recipe is simple, fresh and so easy to love. It turns plain cooked chicken into a creamy, crunchy dish that works for quick dinners, packed lunches and parties. Make a batch at the start of the week and you will have something tasty ready whenever hunger hits. Save this recipe on Pinterest and tell me your favorite way to serve it!

The Best Chicken Salad Recipe (Creamy, Crunchy and Ready in 15 Minutes)