Classic Chicken Salad

Name: Classic Chicken Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups cooked chicken, chopped or shredded; 1/2 cup celery, finely chopped; 1/3 cup red onion, finely chopped; 1/3 cup mayonnaise; 1/4 cup plain Greek yogurt; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon fine salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 cup fresh parsley, chopped; Optional: 1/2 cup halved grapes, diced apple, or toasted pecans

This creamy chicken salad is the kind of simple, useful recipe you can make for sandwiches, lettuce cups, or a quick lunch plate. It is crisp, tender, lightly tangy, and easy to adjust with what you have in the fridge.

Total

20 min

Servings

4 servings

Level

Easy

Chicken salad is a smart way to turn cooked chicken into a fresh, filling meal. It works with leftover roast chicken, poached chicken breasts, or a store-bought rotisserie chicken.

The dressing here is creamy but not heavy. A mix of mayonnaise, Greek yogurt, lemon juice, and Dijon mustard gives it body, brightness, and a little tang.

Serve it tucked into bread, spooned over greens, or packed with crackers for lunch. It tastes even better after a short rest in the fridge, which makes it helpful for meal prep.

01What you'll need

Ingredients

11 items · 4 servings

3 cups cooked chicken, chopped or shredded
1/2 cup celery, finely chopped
1/3 cup red onion, finely chopped
1/3 cup mayonnaise
1/4 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon fine salt, plus more to taste
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
Optional: 1/2 cup halved grapes, diced apple, or toasted pecans

02How to make it

Step-by-step

1. Chop the chicken
Cut the cooked chicken into small bite-size pieces, or shred it with two forks. Smaller pieces mix better with the dressing and make the salad easier to spoon into sandwiches.
2. Prepare the vegetables
Finely chop the celery and red onion. Fine chopping means cutting the pieces small, so they add crunch and flavor without taking over the salad.
3. Mix the dressing
In a large bowl, stir together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth. Taste the dressing before adding the chicken. It should be lightly tangy and well seasoned.
4. Add the chicken and vegetables
Add the chopped chicken, celery, red onion, and parsley to the bowl. Stir gently until everything is evenly coated. Try not to mash the chicken as you mix.
5. Add any extras
If using grapes, apple, or toasted pecans, fold them in now. Fold means to stir gently from the bottom of the bowl to keep the ingredients from breaking up.
6. Chill briefly
Cover the bowl and refrigerate the chicken salad for at least 20 minutes if you have time. This helps the flavors settle and makes the texture a little firmer.
7. Taste and serve
Taste again before serving. Add a pinch more salt, pepper, or lemon juice if needed. Serve in sandwiches, wraps, lettuce cups, or over salad greens.

03From our kitchen

Cook's tips

Make-ahead: Chicken salad can be made up to 1 day ahead. Stir it before serving, as the dressing may settle slightly in the fridge.
Storage: Keep chicken salad in an airtight container in the refrigerator for up to 3 days. Do not leave it at room temperature for more than 2 hours, or more than 1 hour in hot weather.
Chicken options: Rotisserie chicken is the fastest choice. You can also use leftover roast chicken or plain poached chicken breasts. Avoid heavily sauced chicken, which can change the flavor and texture.
Dressing swaps: Use all mayonnaise for a richer salad, or all Greek yogurt for a tangier, lighter version. If using all yogurt, add 1 teaspoon of olive oil to soften the sharpness.
Onion tip: If raw red onion tastes too strong, soak the chopped onion in cold water for 10 minutes, then drain well before adding it.
Texture tip: For crunch, use celery, toasted nuts, diced apple, or cucumber. If using cucumber, remove the watery seeds first so the salad does not become loose.

Cook's note

This recipe is written for already-cooked chicken. If you need to cook chicken first, gently poach boneless, skinless chicken breasts in simmering water or broth until they reach 165°F in the thickest part, then cool before chopping.

04Frequently asked

Questions & answers

Can I use canned chicken for chicken salad?

Yes. Drain it very well and flake it with a fork before mixing. Canned chicken is softer than freshly cooked chicken, so stir gently and expect a finer texture.

How do I keep chicken salad from getting watery?

Use well-drained chicken and dry any washed vegetables before adding them. If you add apples, grapes, or cucumber, use them in moderate amounts and stir them in shortly before serving if you want the crispest texture.

Can I freeze chicken salad?

Freezing is not recommended. Mayonnaise and yogurt can separate after thawing, and celery or fruit can become watery and soft.

What can I serve with chicken salad?

Serve it on toasted bread, in croissants, in pita pockets, with crackers, or over lettuce. It also pairs well with tomato slices, pickles, soup, or fresh fruit.

How much chicken do I need for 3 cups cooked?

You will usually need about 1 to 1 1/4 pounds of cooked boneless chicken, depending on how it is chopped or shredded. One medium rotisserie chicken often gives enough meat for this recipe.

05Keep cooking

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