Easy Chicken Salad Recipe: Fresh and Flavorful

When it comes to quick, satisfying lunches, I always come back to this classic chicken salad recipe. There’s just something comforting about the way tender chicken, crisp celery, and creamy dressing come together — it’s simple yet packed with flavor.

Whether you’re making a batch to pile onto sandwiches, stuff into lettuce wraps, or just eat straight from the bowl (no judgment!), this is one recipe you’ll turn to over and over. And don’t worry if you’ve never made homemade chicken salad before — I’ll walk you through each step so it turns out just right. You’ll find easy ingredient swaps, expert tips, and fun add-ons too.

Why You’ll Love This Recipe

• It’s quick and easy, ready in about 15 minutes if you use leftover or rotisserie chicken.
• It’s creamy, light, and fresh — thanks to the combo of mayo, Dijon mustard, fresh lemon juice, and herbs.
• Perfect for meal prep — keep it in an airtight container in the refrigerator and enjoy all week.
• It’s super versatile — serve it in sandwiches, wraps, or scooped onto a fresh salad.
• Made with pantry and fridge staples you probably already have.

Ingredients You’ll Need

Here’s what I use for my go-to chicken salad — feel free to tweak it!

• 3 cups cooked chicken, chopped or shredded (rotisserie chicken works great!)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1–2 tablespoons Dijon mustard
• 2 celery stalks, finely chopped (celery adds perfect crunch)
• 1/4 cup finely chopped red onion (or green onion if you prefer)
• 2 tablespoons fresh parsley, chopped (or other fresh herbs)
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Optional: 1/4 cup chopped pecans, sliced grapes, or dried cranberries for a twist

Mini-tip: For even more flavor, use leftover roasted chicken breasts or leftover rotisserie chicken.

Ingredient Substitutions

Sometimes you just gotta use what you’ve got! Here are a few swaps that work:

• Greek yogurt for mayo — adds tang and cuts calories.
• Dijon mustard can be swapped with yellow mustard if that’s all you have.
• Red onion can be replaced with green onion or finely chopped shallot.
• Fresh herbs — swap parsley for dill, basil, or chives.
• Pecans can be subbed with sliced almonds or walnuts for crunch.

How to Make Classic Chicken Salad

Don’t worry — this is super easy! Here’s how I do it:

1. Prep your chicken: If you’re using leftover chicken or rotisserie, chop or shred it into bite-sized pieces. You’ll want about 3 cups.
2. Mix the dressing: In a large bowl, combine mayo (or Greek yogurt), Dijon mustard, fresh lemon juice, salt, and pepper. Stir until smooth.
3. Add the mix-ins: Add your chopped celery, red onion, and fresh herbs to the bowl. Stir to combine.
4. Fold in the chicken: Gently stir the chopped chicken into the dressing until everything’s coated.
5. Taste and adjust: Taste for seasoning — add more salt, pepper, or lemon juice if needed.
6. Chill: Cover and refrigerate for at least 30 minutes before serving for the flavors to meld (optional, but worth it!).

Expert Tips for Success

• Use cold cooked chicken: It holds its shape better and makes for a nice texture.
• Don’t skip the acid: A splash of lemon juice really brightens the flavor.
• Keep it from getting watery: Pat your chicken dry before chopping and use crisp, fresh celery.
• Taste as you go: It’s easy to adjust seasoning, so make it yours!

Variations & Add-Ons

• Make it healthier: Use all Greek yogurt instead of mayo.
• Sweet twist: Add halved grapes, dried cranberries, or diced apples.
• Crunch factor: Toss in some chopped nuts like pecans or almonds.
• Zesty flavor: Add a dash of smoked paprika or a sprinkle of cayenne pepper.
• Low carb: Serve it in lettuce wraps or with cucumber slices instead of bread.

Serving Suggestions

Chicken salad is super versatile! Here are a few ways I love to serve it:

• Classic sandwich: Pile it high between slices of toasted bread or a buttery croissant.
• Low-carb lettuce wraps: Spoon the chicken salad into romaine leaves for a crisp bite.
• Salad topper: Add a scoop to a bed of mixed greens with extra veggies.
• Crackers or pita chips: Makes a great party appetizer!

Presentation tip: Sprinkle a little extra chopped parsley or green onion on top just before serving.

Storage & Reheating

Storage:
Keep leftover chicken salad in an airtight container in the refrigerator. It’ll stay fresh for up to 4 days.

Reheating:
No reheating needed — serve cold or at room temperature for best flavor and texture.

Nutrition Information

Approximate per-serving values (makes about 4–6 servings):

• Calories: ~300 kcal
• Protein: ~22g
• Carbs: ~4g
• Fat: ~22g
• Sodium: ~400mg (varies by seasoning)

Prep, Cook, and Total Time

Conclusion

If you’ve been craving something easy, fresh, and comforting, this chicken salad recipe is just the thing. It’s quick to throw together, uses simple ingredients, and never disappoints.

Don’t worry if it’s your first time — I promise you’ll love how tasty and versatile it is. Give it a try and let me know what twist you add. Leave a comment, rate it, or share with someone who’d love a good old-fashioned chicken salad!

Chicken Salad Recipe

This chicken salad recipe is a classic, refreshing, and easy make-ahead dish. It’s made with tender cooked chicken, crisp celery, tangy dressing, and fresh herbs. Perfect for sandwiches, lettuce wraps, or scooping straight from the bowl!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Course Dinner, Main Dish, Salad

Cuisine American

Servings 6 Servings

Calories 350 kcal

Ingredients

  

• 3 cups cooked chicken chopped or shredded
• 2/3 cup mayonnaise or Greek yogurt for a lighter version
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 celery stalks finely chopped
• 2 green onions sliced thin
• 2 tablespoons fresh parsley or dill chopped
• Salt and black pepper to taste

Instructions

 

• Prep the Chicken: In a large bowl, add your cooked chicken.
• Mix the Dressing: In a separate small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.
• Combine: Pour the dressing over the chicken. Add chopped celery, green onions, and fresh herbs. Stir gently to combine.
• Season: Taste and add salt and black pepper as needed.
• Chill: Cover and refrigerate for at least 30 minutes before serving for best flavor.
• Serve: Scoop onto bread, croissants, crackers, or lettuce wraps. Enjoy!

Notes

• Leftover rotisserie chicken makes this extra easy!
• For added crunch, toss in chopped apples or toasted pecans.
• Store in an airtight container in the fridge for up to 4 days.
• Lighten it up by swapping some or all mayo for Greek yogurt.

Keyword chicken salad recipe, classic chicken salad, easy chicken salad, leftover chicken, rotisserie chicken, quick lunch