This light, creamy Chicken Salad comes together in just 10 minutes with tender chicken, crisp celery, and a tangy dressing that's never too heavy. I started making this version after a potluck where my sister Sarah brought a mayo-drenched chicken salad that sat like a rock in everyone's stomach. Mine uses less mayo and adds a splash of chicken broth for moisture without the guilt.
If you're looking for more easy chicken recipes, try my Buffalo Chicken Dip for game day or my Healthy Butter Chicken Recipe for a cozy dinner.
Why You will Love This Chicken Salad !
This healthy chicken salad recipe works for lunch, dinner, or meal prep without feeling boring. The light mayonnaise keeps it from being too rich, and the vegetables add crunch that makes every bite interesting. You can eat it on its own, pile it onto crackers, stuff it into a wrap, or make a classic sandwich. It's low-carb, high in protein, and tastes like something you'd pay too much for at a cafe.
Plus, it takes less time to make than waiting in line at the deli counter.
Jump to:
Chicken Salad Ingredients
Here's everything you'll need to make this easy chicken salad for lunch.
See Recipe Card Below This Post For Ingredient Quantities
Black pepper: Balances everything out and adds a little warmth.
Cooked chicken breast: Using rotisserie chicken saves time and adds flavor. Just remove the skin and chop the meat finely for the best texture.
Light mayonnaise: Keeps the salad creamy without making it too heavy. You can swap regular mayo if that's what you have.
Celery: Adds the signature crunch that makes chicken salad satisfying. Chop it small so you get a little in every bite.
Red onion: Gives a sharp, fresh bite. Scallions or chives work great if you want something milder.
Chicken broth: This is optional but adds moisture without extra calories. It keeps the salad from feeling dry.
Dijon mustard: Brings tangy flavor and helps emulsify the dressing so everything sticks together.
Seasoned salt: Adds depth and flavor without needing multiple spices.
how to make Chicken Salad
This classic chicken salad comes together in one bowl with no cooking required.
- Combine ingredients: In a medium bowl, add the chopped chicken breast, light mayonnaise, celery, red onion, chicken broth (if using), Dijon mustard, and seasoned salt. Mix everything together with a spoon until well combined and the chicken is evenly coated.
- Season to taste: Taste the mixture and add salt and black pepper as needed. The seasoned salt adds flavor, but you might want a pinch more depending on your chicken.
- Serve: Spoon the chicken salad over a bed of fresh greens, wrap it in a tortilla, or pile it between two slices of bread for a classic sandwich.
- Leave feedback: Please leave a rating and comment letting us know how you liked this recipe! Your feedback helps us provide more high-quality, free recipes.
Ingredient Substitutions and Variations
Mayo alternatives: Try Greek yogurt, sour cream, or mashed avocado for a lighter version. Each gives a slightly different flavor but still works beautifully.
Add sweetness: Toss in halved grapes, diced apple, or dried cranberries if you like a sweet-and-savory combo.
Extra crunch: Chopped pecans, walnuts, or almonds add texture and richness.
Herbs: Fresh dill, parsley, or tarragon make this taste more gourmet without much effort.
Spice it up: A pinch of curry powder or smoked paprika changes the whole flavor profile.
Equipment FOR Chicken Salad
You don't need fancy tools for this simple chicken salad recipe. Just grab a medium mixing bowl, a knife and chopping board for prep, and a spoon for mixing. That's it. If you're using a whole rotisserie chicken, you might want a larger cutting board to break it down, but otherwise this recipe is about as low-maintenance as it gets.
Storage and Make-Ahead Tips
This chicken salad for meal prep keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually get better after sitting for a few hours as everything marinates together. Just give it a quick stir before serving since the mayo might settle.
Don't freeze this one, though. The mayo separates when thawed and turns grainy, which nobody wants.
If you're packing it for lunch, keep it cold with an ice pack. It's perfect for meal prep Sunday since you can portion it into containers and grab one each morning.
Serving Suggestions
Classic sandwich: Pile it high on toasted whole wheat bread with lettuce and tomato.
Lettuce wraps: Spoon the chicken salad into butter lettuce leaves for a light, crunchy lunch that feels fancy but takes zero effort.
Crackers and cheese: Serve it alongside your favorite crackers and a slice of sharp cheddar for an easy snack plate.
Stuffed avocado: Halve an avocado, remove the pit, and fill it with chicken salad for a low-carb, Instagram-worthy lunch.
This also pairs beautifully with The Best White Chicken Chili Recipe if you're serving a crowd and want variety.
Expert Tips
Chop evenly: Cut the chicken into small, uniform pieces so every bite has a good balance of meat and dressing.
Room temperature ingredients: Let your chicken and mayo sit out for a few minutes before mixing. Cold ingredients don't blend as smoothly.
Adjust moisture: If your chicken salad feels too dry, add another tablespoon of mayo or chicken broth. If it's too wet, add more chopped chicken.
Season gradually: It's easier to add more salt than to fix an over-salted batch, so taste as you go.
Fresh is better: Make this the day you plan to eat it or within 24 hours for the best flavor and texture.
FAQ
The basic four are cooked chicken, mayonnaise, celery, and salt. Everything else is just building on that simple base. This recipe adds a few extras like Dijon mustard and red onion for more flavor, but you could absolutely make it with just those four if that's all you have on hand.
Traditional chicken salad usually contains cooked chicken breast, mayonnaise, celery, onion (or scallions), salt, and pepper. Some versions add hard-boiled eggs, pickles, or a squeeze of lemon juice. The beauty of chicken salad is that it's flexible, so you can stick with the classics or add your own twist.
Start with quality chicken (rotisserie works great), chop everything into small, even pieces, and don't overdo the mayo. Add texture with celery or nuts, flavor with Dijon or herbs, and always taste and adjust seasoning before serving. Chilling it for at least 30 minutes helps the flavors blend together.
While Chicken Salad Chick has their own proprietary recipes, many copycat versions point to ingredients like a touch of honey, pickle juice, or a specific blend of seasonings. In this recipe, the optional chicken broth and Dijon mustard add moisture and tang that make it taste more complex than a basic version. Some people swear by a tiny splash of lemon juice or a pinch of sugar to balance the flavors.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chicken Salad
Chicken Salad
Ingredients
Method
- Begin by poaching the chicken if it's not pre-cooked. Add the chicken breasts to a pot and cover with chicken broth and water. Season with salt, pepper, and any desired herbs. Bring to a boil, then reduce heat to simmer for 5 minutes.
- Remove the pot from heat, cover tightly, and let the chicken sit for 15–20 minutes or until fully cooked through, reaching an internal temperature of 160°F.
- While the chicken rests, chop the celery, onion, and any other vegetables you're using.
- Once the chicken is cool, chop it finely.
- In a medium bowl, combine the chicken, mayonnaise, celery, onion, mustard, and chicken broth (if using). Season with seasoned salt and black pepper to taste.
- Stir the mixture until everything is well-coated. Taste and adjust seasoning as needed.
- Serve immediately over salad greens, in a wrap, or as a sandwich filling.
Leave a Reply