My quick and simple classic chicken salad recipe has been modified healthier and lighter to create the ideal homemade chicken salad sandwich. The perfect cold lunch for meal prep!
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Classic Chicken Salad Recipe
This traditional Chicken Salad dish, created with basic ingredients, is ideal for make-ahead lunches. There are several ways to consume it, such as a chicken salad sandwich, on a bagel, over a salad, or in lettuce wraps. It’s my go-to lunch to keep in the fridge to eat throughout the week or bring to potlucks because it’s dairy-free, gluten-free, high in protein, and low in carbohydrates. Some more of my favorite healthy chicken salad recipes are Curried Chicken Salad, Chicken Salad Sandwich and Easy Grilled Chicken Salad.
Classic Chicken Salad Ingredients
- Chicken: Cut 12 ounces of cooked chicken breasts from one entire roasted chicken. To save time, consider using rotisserie chicken instead.
- Mayonnaise: I use light mayonnaise to cut calories, but you can use your favorite mayonnaise.
- Celery: Chop celery for added crunch and vegetables.
- Red Onion: Swap red onion with scallions or chives.
- Chicken Broth: If the chicken salad seems dry, add two teaspoons of broth.
- Dijon mustard for a little acidity.
- Seasoned with salt and black pepper for taste.
How to Make Classic Chicken Salad
Chicken salad is simple to prepare and a terrific way to use up leftover chicken breast from a full roasted chicken. You may alternatively cook the chicken in chicken broth (refer to the recipe below) or create this salad with my air fryer chicken breast.
To create the salad, take the chicken breast from the roasted chicken and finely cut it with the vegetables before combining with mayonnaise, celery, onions, Dijon mustard, a little chicken stock if necessary, and seasoning with salt and pepper.
How to Poach Chicken Breast:
- In a small pot, cover the chicken breast with broth; if it is not enough, add water.
- Bring to a boil with salt, pepper, a piece of celery, and its leaves (you may also add herbs like parsley, garlic, onion, or anything you wish). Reduce to a simmer and cook for 5 minutes.
- Remove from heat, cover tightly, and allow set for 15-20 minutes, or until the thickest section of the breast reaches 160 degrees.
- The chicken will be cooked thoroughly. Allow it to cool and then cut.
How to Serve with Classic Chicken Salad
- Wraps using whole wheat or grain-free tortillas
- Bagels: I adore everything bagels with chicken salad!
- Bread, like these high-protein oat rolls or your favorite sandwich bread.
- For a low-carb option, try lettuce wraps.
- Collard Green Wraps are another nutritious low-carb alternative.
- Salad: Serve the chicken salad over lettuce and top with additional vegetables such as avocado, cucumber, or cherry tomatoes.
Chicken Salad Variations
- Mayo Swap: Use Greek yogurt instead of mayonnaise, or mix half yogurt and half mayo.
- To add sweetness and crunch, mix in some chopped apples or grapes.
- You may include nuts such as almonds, walnuts, and pecans.
- Add dried cranberries or cherries for a burst of sweetness.
- Add some sliced pickles for a tangy kick.
- Herbs: Add fresh dill, green onions, or parsley.
- Curry Salad Version: Add some powdered curry flavor and chopped cilantro, and replace the mayo with yogurt.
- Chicken Salad Pasta: To prepare a dinner, combine the chicken salad with elbow pasta and a small amount of mayonnaise.
- Add additional seasonings, such as everything bagel seasoning, onion powder, or garlic powder.
FAQs
How long does homemade chicken salad last?
Homemade chicken salad keeps for approximately 4 days in the refrigerator in an airtight container.
What do I do if my Classic Chicken Salad is too dry?
Because I use less mayo than most conventional Chicken Salad recipes to make it light, I prefer to add a little chicken broth to keep it wet without adding additional mayo or yogurt. This is an excellent dairy-free choice.
Another alternative is to include some fat-free Greek yogurt with the mayo, which provides extra protein.
More Chicken Salad Recipes You’ll Love
- Chicken Salad Sandwich
- Autumn Kale Salad with Chicken
- Curried Chicken Salad
- Mandarin Chicken Pasta Salad
Recipe Card
Classic Chicken Salad Recipe
Ingredients
- 12 ounces cooked chicken breast finely chopped (from 2 breasts of rotisserie chicken)
- 1/3 cup light mayonnaise
- 1/2 cup celery chopped
- 1/3 cup red onion diced (or scallions or chives)
- 2 tablespoons chicken broth optional
- 1 teaspoon Dijon
- 1/2 teaspoon seasoned salt
- black pepper to taste
Instructions
- Mix all of the ingredients in a medium bowl until thoroughly combined. Season with salt and pepper to taste.
- Serve with salad, wrap, or sandwich.
Notes
- In a small pot, cover the chicken breast with broth; if it is not enough, add water.
- Bring to a boil with salt, pepper, a piece of celery, and its leaves (you may also add herbs like parsley, garlic, onion, or anything you wish). Reduce to a simmer and cook for 5 minutes.
- Remove from heat, cover tightly, and allow set for 15-20 minutes, or until the thickest section of the breast reaches 160 degrees.
- The chicken will be cooked thoroughly. Allow it to cool and then cut.