Classic Chicken Salad
If you have been searching for the perfect classic chicken salad recipe, you have officially found your new go-to. This is the one you will make on repeat, the one your family will request for lunches, potlucks, and everything in between. It comes together in about 15 minutes, uses simple pantry staples, and delivers that creamy, savory, perfectly balanced flavor that makes classic chicken salad so beloved.
Equipment
- Large mixing bowl
- Small mixing bowl or measuring cup - for the dressing
- Sharp chef's knife
- Cutting board
- Measuring cups and measuring spoons
- Rubber spatula or large spoon - for mixing
- Airtight food storage container - for storing leftovers
- Medium saucepan - if cooking chicken from scratch
- Instant-read meat thermometer - to ensure chicken reaches 165°F / 74°C (optional)
Ingredients
- 3 cups cooked chicken - about 400g, chopped or shredded (rotisserie chicken works great)
- 1/2 cup mayonnaise - 120ml, preferably full-fat (Hellmann's or Duke's recommended)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice - from about half a lemon
- 2 stalks celery - about 1/2 cup / 75g, finely chopped
- 2 green onions - scallions, thinly sliced
- 1 tablespoon fresh dill - chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper - to taste
Optional but recommended
- 1/4 cup red grapes - 40g, halved
- 2 tablespoons slivered almonds - adds crunch and nuttiness
Instructions
- Prepare the chicken: If using rotisserie, remove skin and shred or chop meat into bite-sized pieces. If cooking from scratch, poach chicken breasts until 165°F internal temperature, rest 10 minutes, then chop.
- Make the dressing: Whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, and onion powder until smooth. Taste and adjust seasoning.
- Prep the vegetables and add-ins: Finely chop celery, thinly slice green onions, chop fresh dill, halve grapes if using, and toast almonds if desired.
- Combine the salad: Add chicken to a large bowl, pour over dressing and fold gently. Add celery, green onions, dill, grapes, and almonds. Mix until evenly coated.
- Season and chill: Taste and adjust salt and pepper. Cover and refrigerate for at least 30 minutes (ideally 1-2 hours) to allow flavors to meld.
- Serve: Stir before serving. Enjoy on sandwiches, lettuce wraps, with crackers, or as desired. Garnish with extra dill or green onions if wanted.
Notes
- Use quality full-fat mayonnaise such as Hellmann's or Duke's for the best flavor.
- Finely chop celery (no larger than 1/4 inch) so it distributes evenly without dominating bites.
- Chill the salad for at least 30 minutes; flavors improve significantly after 1-2 hours.
- Let cooked chicken cool completely before mixing to prevent the mayo from breaking.
- Rotisserie chicken is the easiest option and adds great flavor and juiciness.
- Season in stages and taste after chilling, as flavors can mellow.
- Store in an airtight container in the refrigerator for up to 4 days.
- Do not freeze as the mayonnaise base will separate and texture will suffer.
- For a lighter version, replace up to half the mayo with full-fat Greek yogurt.
- Great for meal prep; tastes even better on day two.