Hey there, friends! If you’re in search of a dish that is simple to throw together, full of flavor and great for almost any occasion, then this chicken salad recipe is what you probably are looking for.
I’m really excited to share this because it’s one of those recipes that is a warm hug, on a busy day. Whether you’re a parents doing a million things, a food person who likes easy with delicious food, or someone who likes to have a nice option in the fridge already, this is your recipe.
It’s great for lunch, a light dinner or even a picnic with − of course − friends. Plus, it’s a great way to use up leftover chicken (we’ve all done that, right?). Creamy mayo, crunchy veggies, a little room to make it your own — this classic American dish is about to be your new best friend. Let’s get started!
Chicken Salad Recipe Overview
Before we jump into the nitty-gritty, here’s a quick snapshot of what this chicken salad recipe is all about. It’s simple, straightforward, and oh-so-satisfying.
| Detail | Info |
|---|---|
| COURSE | Main Course |
| CUISINE | American |
| DIFFICULTY | Easy |
| SERVINGS | Serves 4 people |
| PREPARATION TIME | 15 minutes |
| COOKING TIME | 5 minutes |
| CALORIES | 350 kcal per serving |
This is an easy-peasy recipe that comes together in no time—perfect for when you’re short on energy but still want something homemade and delicious.
Equipment Needed
You don’t need a fancy kitchen setup to make this chicken salad recipe. Here’s what you’ll want to have on hand:
- Mixing bowl (a medium one works great)
- Cutting board
- Sharp knife (for chopping chicken and veggies)
- Spoon (for mixing everything up)
- Measuring cup
- Measuring spoons
- Fork (optional, for shredding chicken if you like it finer)
- Refrigerator (for chilling, if you’ve got time)
That’s it! Pretty basic, right? You probably already have most of this stuff in your kitchen.
Chicken Salad Recipe Ingredients
Now, let’s talk about what goes into this chicken salad recipe. These are the staples, but I’ll toss in some fun variations too, so you can mix it up however you like.
- 2 cups cooked chicken breast, chopped (leftover rotisserie chicken works like a charm)
- ½ cup mayonnaise (use your favorite brand—I like the creamy kind)
- ¼ cup celery, diced (for that perfect crunch)
- ¼ cup onion, finely chopped (red or yellow, your pick)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (freshly ground is best)
Variations to Try
- ½ cup grapes, halved (adds a sweet twist—red or green both work)
- ¼ cup chopped walnuts or almonds (for extra texture)
- 1 tablespoon fresh dill or parsley, chopped (brings a fresh, herby vibe)
- 1 teaspoon Dijon mustard (if you like a little tang)
Feel free to tweak this to your heart’s content—more on that later!
Chicken Salad Recipe Step-by-Step Instructions
Okay, let’s get cooking — or rather, mixing, because this chicken salad recipe is about as easy as it gets. Here’s how you can pull it all together in about 15 minutes. Follow along, and you will have a delicious dish in no time!
Prep the Chicken: Begin with your cooked chicken breast. If it’s not already chopped, take that knife and cutting board and chop it into bite-sized pieces. If you want a finer texture, you can shred it with a fork—totally your call!
Chop the Veggies: Chop the celery into small pieces, so that it adds a nice crunch without taking over the salad. Then mincing the onion — small enough that it disappears into the sauce.
Mix the Base: Add the chopped chicken, mayonnaise, celery, onion, salt and pepper to your mixing bowl. Then use your spoon to stir it all together until creamy.
Taste Test: A quick taste. Need more salt? A little extra pepper? Adapt it to get it perfectly right for you.
Add Optional Goodies: If you’re feeling fancy, now’s the time to stir in those grapes, nuts or herbs. (Destined for Julie Bose’s Hanukkah table, but I love throwing grapes in for a pop of sweetness — a game-changer!)
Toss Once More: It’s time to mix a little, to have all the flavors snuggle with each other.
Chill Time (Optional): If you can wait, put the bowl into the fridge for about 30 minutes. It’s not essential, but it allows the flavors to develop together beautifully.
Double-Check: Consider another stir and taste before serving. Perfect? Great! If still not, adjust it in the smallest way.
Serve It Up: Place your chicken salad recipe on a plate, in a sandwich, or however you want to eat it (more on that in a sec!).
Enjoy: Dig in and enjoy every bite — you deserve it!
See? So easy, and you have a delicious meal at the ready. This recipe is so forgiving, you can tweak it until it’s just the way you like it.
Best Ever Chicken Salad Recipe : 5-Star Recipe in 15 Minutes
Ingredients
Instructions
- Prep the Chicken: Begin with your cooked chicken breast. If it’s not already chopped, take that knife and cutting board and chop it into bite-sized pieces. If you want a finer texture, you can shred it with a fork—totally your call!
- Chop the Veggies: Chop the celery into small pieces, so that it adds a nice crunch without taking over the salad. Then mincing the onion — small enough that it disappears into the sauce.
- Mix the Base: Add the chopped chicken, mayonnaise, celery, onion, salt and pepper to your mixing bowl. Then use your spoon to stir it all together until creamy.
- Taste Test: A quick taste. Need more salt? A little extra pepper? Adapt it to get it perfectly right for you.
- Add Optional Goodies: If you’re feeling fancy, now’s the time to stir in those grapes, nuts or herbs. (Destined for Julie Bose’s Hanukkah table, but I love throwing grapes in for a pop of sweetness — a game-changer!)
- Toss Once More: It’s time to mix a little, to have all the flavors snuggle with each other.
- Chill Time (Optional): If you can wait, put the bowl into the fridge for about 30 minutes. It’s not essential, but it allows the flavors to develop together beautifully.
- Double-Check: Consider another stir and taste before serving. Perfect? Great! If still not, adjust it in the smallest way.
- Serve It Up: Place your chicken salad recipe on a plate, in a sandwich, or however you want to eat it (more on that in a sec!).
- Enjoy: Dig in and enjoy every bite — you deserve it!
Ideas for Serving
The great thing about this chicken salad recipe is how customizable it is. Here are fun ways to enjoy it — select one or do them all!
On a Bed of Greens: Serve it spooned over fresh lettuce or spinach for a light, healthful lunch.
Sandwich Style: Slather it between two slices of your favorite bread (I’m a fan of whole wheat or soft roll) with a leaf of lettuce.
Cracker Companion: Enjoy this with crackers for a fast bite or party starter — your guests will thank you!
Wrap It Up: Stuff it into a tortilla or pita with shredded carrots or avocado for an on-the-go meal.
Fancy It Up: Top with a few slices of tomato or cucumber, and you’ve got a fresh, colorful plate.
However you serve it, this chicken salad is a crowd-pleaser. It’s great for a solo lunch or for sharing with friends — just double the recipe if you’ve got brings with you!
Nutrition Information
Wondering what’s in a serving of this chicken salad recipe? Here’s a breakdown based on the basic version (no extras like grapes or nuts). It’s for one serving, assuming you’re splitting it into four.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25g |
| Fat | 25g |
| Carbohydrates | 5g |
| Fiber | 1g |
| Sugar | 2g |
This is a rough estimate, and it can shift if you add those tasty variations. The protein comes mostly from the chicken, keeping you full, while the fat is from the mayo—creamy goodness has its price! It’s low in carbs, making it a solid choice if you’re watching that.
If you toss in grapes, expect a bit more sugar and carbs, and nuts will bump up the fat and protein. All in all, it’s a balanced, satisfying option for a meal.
History of the Chicken Salad Recipe
Let’s take a brief walk down memory lane with the chicken salad recipe. This dish has existed forever and has a pretty cool story. It’s believed to have originated in Europe, where people would combine leftover meats — such as chicken — with whatever they had, herbs or vinegar-based dressings. It made its way across the Atlantic by the 19th century and hit U.S. shores, where it took off — literally.
In America, chicken salad was remade with the addition of mayonnaise, which was becoming a staple in the pantry. Perhaps the earliest known example appeared in 1863, courtesy of a Rhode Island meat market proprietor named Liam Gray. He combined leftover chicken, mayonnaise, tarragon and grapes, and served it as a salad — and people went crazy for it! From there it took off like a wildfire, popping up in tea rooms and lunch counters and cookbooks all over the country.
By the early 20th century, the recipe for chicken salad had become a lunchtime classic, frequently jazzed up with celery, nuts or fruit. It evolved into a favorite for social gatherings, picnics and even upscale dinners. Now it’s grown into all manner of variations — curry chicken salad, spicy Southwestern spins — but the heart of it remains the same: simple, delicious and made with love. It’s a quintessentially American favorite with a long pedigree, and I am sure Liam Gray would be proud of how much we still love it!
Conclusion
So there you have it, friends — an easy chicken salad recipe that’s quite tasty and ready to fill your life however you need it to. Whether you’re whipping it up for an easy lunch, making it in a big batch for the week or serving it at a potluck, this dish never disappoints.
I love that it takes simple ingredients and makes them special, and I hope you’ll give it a try. Experiment with the flavors, make it your own I hope you’ll enjoy every bite. Note how it goes — I’d love to know your favorite twists!