This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
Chicken salad is one of those recipes that doesn’t need much help. When it’s done right, it’s creamy, well-seasoned, and exactly what you expect it to be.
This version keeps things classic and dependable, with tender chicken, crisp celery, and a simple dressing that comes together in minutes. It’s the kind of recipe you make once and then keep in your back pocket.
Meggan’s Notes
Some recipes are already perfect and don’t need to be reinvented. Chicken salad is one of them. This is a straightforward, familiar version that tastes the way chicken salad should.
It comes together quickly and works just as well spooned onto a flaky croissant as it does with crackers, toast, or tucked into a sandwich. It can even be warmed up on grilled bread for a simple chicken salad melt. When you want something reliable and comforting, this is the recipe I reach for.
Why This Recipe Works
- A simple mayo-based dressing keeps the flavor familiar and balanced.
- Lemon juice adds brightness so the salad doesn’t taste flat.
- Celery seed gives subtle, classic chicken salad flavor without overpowering it.
- Finely chopped celery adds crunch in every bite.
- Minimal ingredients let the chicken remain the focus.
Chicken Salad Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Mayonnaise: Use a good-quality mayo you enjoy the taste of. Greek yogurt can be substituted if preferred.
- Lemon juice: Adds acidity and brightness. Vinegar can be used in a pinch.
- Celery seed: Optional, but adds a traditional salad flavor.
- Cooked chicken: Rotisserie chicken works especially well, but any cooked, shredded chicken is fine.
- Celery: Finely chopped so it blends evenly throughout the salad.
- Parsley: Adds a touch of freshness without changing the classic flavor..
How to Make Chicken Salad
- In a medium bowl, whisk together mayonnaise, lemon juice, celery seed, salt, and freshly ground black pepper (I like 1 teaspoon salt and ½ pepper).
- Add chicken, celery, and parsley. Toss to combine. Serve immediately or cover and chill until serving.
Chicken Salad Tips and Variations
- Yield: This recipe makes about 7 ½ cups of salad, enough for 10 sandwiches, wraps, or salads with ¾ cup salad per person.
- Make it ahead: This salad tastes even better after chilling for an hour or two.
- Texture control: Chop the chicken finely for a smoother salad or leave it chunkier for more bite.
- Lighter option: Substitute part or all of the mayonnaise with plain Greek yogurt.
- Serving ideas: Serve on croissants, toast, crackers, wraps, or over greens.
- Flavor swap: Try curry powder for a different take, or use tuna instead of chicken.
- Paleo and Whole30 Compatible: Use an approved mayonnaise such as Primal Kitchen Mayo and enjoy your salad on lettuce or endive leaves.
- Curried Chicken Salad: My favorite variation has a touch of curry powder and a pile of sweet red grapes.
- Mix things up: Try folding in halved grapes, cubes of apple, or chopped toasted walnuts or toasted pecans. I also love swapping the celery and celery seed for either red onion and lemon pepper seasoning OR toasted walnuts and dried cranberries.
- Plan a Perfect Picnic: My ideal picnic menu features chicken salad on buttery croissants. I love California Pasta Salad and a classic Fruit Salad on the side, Chocolate Chip Cookies for dessert, and a fresh White Sangria for sipping.
How to Store Chicken Salad
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Stir before serving.
Frequently Asked Questions
Yes. It can be made up to a day in advance and stored in the refrigerator until ready to serve.
Leftover rotisserie chicken is convenient and flavorful, but any cooked chicken works well.
Freezing is not recommended, as the mayonnaise-based dressing can separate when thawed.
No. It adds classic flavor, but the recipe still works well without it.
Plan on at least ½ cup chicken salad per person. Personally, I plan for ¾ cup per serving because the chicken salad is just that good, and that’s how much it takes to properly load up a sandwich (in my humble opinion)!
JOIN MY NEWSLETTER
Join thousands of home cooks who receive recipes, cooking tips, and behind-the-scenes stories from Culinary Hill.
Chicken Salad
Ingredients
- 1 cup mayonnaise or to taste
- 1 tablespoon lemon juice
- 1 tablespoon celery seed (see note 1)
- Salt and freshly ground black pepper
- 6 cups cooked chicken shredded or cubed
- 3 ribs celery finely chopped
- 2 tablespoons minced fresh parsley
Instructions
- In a medium bowl, whisk together mayonnaise, lemon juice, celery seed, salt, and freshly ground black pepper. (I like 1 teaspoon salt and ½ pepper.)
- Add chicken, celery, and parsley. Toss to combine. Serve immediately or cover and chill until serving.
Recipe Video
Notes
- Celery seed: If you don’t have it and you don’t want to buy it, feel free to leave out the celery seed.
Nutrition
Related Recipes
Sandwich Recipes
The Best Tuna Salad
Sandwich Recipes
Ham Salad Recipe
Sandwich Recipes
Egg Salad
Salad Recipes
Turkey Salad Recipe
Salad Recipes
This chicken salad was delish!!
Thank you!
Made this today.
It was delish!!! Thank you.
You’re welcome, Karen! I’m so glad you loved it! – Meggan
I haven’t made this recipe yet but it sounds wonderful. Where did you get the bread/croissant? That looks yummy also and really flaky. I want to try and make this as pictured.
Hi Leslie! They are from Costco. I hope you love this chicken salad! – Meggan
Recipe looks great, will try it this week. I do have one question. Can canned chicken be used or will the result be less than desired?
Hi Fred, you can used canned chicken for this salad. I would look to make sure there aren’t any added flavors, and make sure to drain it well. The canned chicken tends to have a softer texture than regular cooked chicken, so the salad may have a different consistency. Hope you enjoy it! – Meggan
Hahahahaha!! I ONLY use Miracle Whip and I always get asked for the recipe. Oh well😂
That’s great! 🙃 To each their own! Take care! – Meggan
How would you recommend cooking chicken breasts from the start? How much chicken should I use to feed 20?
Hi Nancy, thank you so much for your question! For 20 servings of the salad, you can poach 4 pounds of chicken breasts. To start, pat dry the chicken breast with paper towels and sprinkle both sides with salt and pepper (I like 1/2 teaspoon each). Heat 4 teaspoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, and cook until golden-brown on one side, about 4 to 5 minutes. Flip the chicken over, add 1 cup water and aromatics (such as black peppercorns, bay leaf, fresh herbs, ginger, garlic, onion, or kaffir lime leaf, which are optional), and cover. Reduce heat to medium and continue to cook until the chicken registers 165 degrees when pierced at the thickest part, about 10 to 15 minutes longer depending on the thickness of the chicken. Once cool enough to handle, use two forks to shred into bite-sized pieces. You will then double the remaining ingredients in the recipe. I hope you love this! Take care! – Meggan