Classic Chicken Salad is a simple, comforting dish that feels just like a warm hug on a plate. It’s made with tender chunks of cooked chicken mixed with crisp celery, creamy mayo, and just a hint of tangy mustard. The combination creates a cool, refreshing texture that’s both filling and light.
I love making this chicken salad when I want something quick but satisfying. It’s one of those recipes that doesn’t need a lot of fuss but always turns out delicious. I usually add a little bit of freshly ground black pepper and a squeeze of lemon juice to brighten it up, which gives it a nice touch without overpowering the flavors.
My favorite way to enjoy this salad is tucked inside a soft sandwich bun with some leafy greens, but it’s just as good served on a bed of lettuce or alongside some crunchy crackers. It’s perfect for lunches, picnics, or even a simple dinner when you want something easy that everyone loves.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is best for tender, lean bites. You can use rotisserie chicken or leftover roasted chicken for convenience. If you want a lighter protein, try turkey breast instead.
Mayonnaise: This gives the salad its creamy texture. If you want a healthier version, try Greek yogurt or a mix of both mayo and yogurt to keep creaminess but reduce fat.
Celery: Adds a refreshing crunch. If you don’t have celery, cucumber or green apple work well to provide crispness and a hint of sweetness.
Red Onion: It gives a mild sharpness that brightens the salad. If you find it too strong, soak chopped onion in cold water for 10 minutes to mellow the flavor.
Dried Cranberries: These add a sweet and tart punch. Raisins or chopped dried apricots are good substitutes if cranberries aren’t available.
Romaine Lettuce: Adds freshness and slight bitterness. You can swap with iceberg lettuce, butter lettuce, or even baby spinach for different textures and flavors.
How Do You Get the Perfect Creamy, Balanced Chicken Salad?
Getting the right balance in chicken salad is all about the dressing and mixing:
- Whisk mayo, Dijon mustard, and lemon juice thoroughly to create a smooth, tangy dressing that clings well to the chicken and veggies.
- Gently fold the dressing into the chicken mixture rather than stirring vigorously. This keeps the chicken in nice chunks and prevents it from getting mushy.
- Letting the salad chill for 30 minutes allows the flavors to blend and helps the salad firm up slightly for better texture.
- Adjust salt and pepper after chilling since flavors settle and you might need a little more seasoning.
Equipment You’ll Need
- Mixing bowls – I like a large bowl for tossing everything easily without mess.
- Measuring cups and spoons – keeps the ingredients just right for balanced flavor.
- Chef’s knife – helps you chop celery, onion, and chicken quickly and safely.
- Cutting board – a sturdy surface for chopping ingredients.
- Whisk or fork – for mixing the dressing smoothly.
- Refrigerator – to chill the salad and let the flavors meld.
Flavor Variations & Add-Ins
- Swap dried cranberries for raisins or chopped dried apricots for a different sweet touch.
- Add chopped apples or cucumber for extra crunch and freshness.
- Mix in shredded cheese like cheddar or crumbled blue cheese for a richer flavor.
- Use Greek yogurt instead of mayo for a tangy, lighter version.
How to Make Classic Chicken Salad?
Ingredients You’ll Need:
- 3 cups cooked chicken breast, diced or shredded
- 1/2 cup mayonnaise
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dried cranberries
- 1 cup romaine lettuce, chopped
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This classic chicken salad comes together in about 10 minutes of prep time. Add at least 30 minutes of chilling time in the refrigerator to let the flavors blend. So, plan for about 40 minutes from start to ready-to-serve.
Step-by-Step Instructions:
1. Mix the Main Ingredients:
In a large bowl, combine the diced or shredded cooked chicken, chopped celery, finely chopped red onion, dried cranberries, and chopped romaine lettuce. This mix will be the heart of your salad.
2. Prepare the Dressing:
In a smaller bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice until smooth and creamy. This dressing adds creaminess and a gentle tang to the dish.
3. Combine and Toss:
Pour the dressing over the chicken mixture. Gently toss everything together until all ingredients are evenly coated with the dressing. Be careful not to mash the chicken while mixing.
4. Season and Chill:
Season your chicken salad with salt and freshly ground black pepper to your taste. Give the salad another gentle mix to distribute the seasoning. Cover the bowl and refrigerate for at least 30 minutes to let all the flavors mingle and deepen.
5. Serve and Enjoy:
Enjoy your classic chicken salad chilled! Serve it on its own, over extra greens, or tucked inside a sandwich or wrap. It’s perfect for a quick lunch, picnic, or a light dinner.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before using. Thaw in the refrigerator overnight for best results, then cook as desired before dicing for the salad.
Can I Make the Chicken Salad Ahead of Time?
Absolutely! Prepare the salad up to a day in advance and keep it covered in the fridge. The flavors will meld nicely, but it’s best to add the lettuce just before serving to keep it crisp.
How Should I Store Leftover Chicken Salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, and add extra lemon juice or mayo if it seems a bit dry.
What Can I Substitute for Mayonnaise?
You can use Greek yogurt or a mix of yogurt and mayo for a healthier twist. Both options keep the salad creamy while adding a tangy flavor.