Chicken Salad Recipe
Creamy chicken salad with tender cooked chicken, crisp celery, fresh parsley and chives in a simple lemon-mayo dressing.
Contains: Egg
Mayonnaise contains egg. Mayonnaise and mustard formulations vary, so check the labels of the products you use if you have food allergies.
WHY IT WORKS
Why This Recipe Works
01
Use Cool Cooked Chicken
Fully cooled cooked chicken keeps the mayonnaise dressing thick and gives the salad a clean, chunky texture.
02
Keep the Celery Fine
Finely diced celery adds crispness throughout the salad without creating large, watery pieces that overpower the chicken.
03
Balance the Creamy Dressing
Lemon and a small amount of Dijon sharpen the mayonnaise dressing, while parsley and chives add fresh flavor without taking over.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Put the cooked chicken in a large mixing bowl. If it is still warm, let it cool completely before adding the dressing.
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In a small bowl, stir together the mayonnaise, lemon juice, Dijon mustard, kosher salt and black pepper until smooth.
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Add the celery, parsley and chives to the chicken. Pour over the dressing and fold gently until the chicken is evenly coated.
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Taste and adjust the seasoning if needed. Serve immediately, or cover and refrigerate for 30 minutes if you prefer the salad well chilled.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Prepare the chicken salad up to 1 day ahead, cover it and keep it refrigerated. Stir gently before serving and keep it chilled until needed.
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Recipe Notes
Ingredient Notes
Use fully cooked chicken that has cooled completely before mixing so the mayonnaise dressing stays thick. Dice or shred the chicken into bite-size pieces, and chop the celery finely so the texture stays balanced.
Useful Substitutions
Cooked chicken breast or thigh meat both work well. If you use rotisserie chicken, remove the skin and bones first and taste before adding all the salt because the meat may already be well seasoned.
INGREDIENT QUALITY
Quality Note
Use fully cooked chicken that has cooled completely before mixing. Warm chicken can loosen the mayonnaise dressing, while very finely shredded chicken can make the salad pasty rather than chunky.
SPEND LESS
Cost-Saving Tip
Leftover roast chicken or cooked chicken thighs can work well here. Remove the skin and bones first, then measure the cooked meat so you use the same amount as the recipe.
COOKING TIPS
Tips
Cool the Chicken Completely
Warm chicken can thin the mayonnaise dressing. Let freshly cooked chicken cool before mixing the salad.
Dice the Celery Finely
Small pieces give every bite some crunch without making the salad watery or difficult to scoop.
Mix the Dressing First
Stirring the mayonnaise, lemon, mustard and seasonings together before adding them helps coat the chicken evenly.
Fold, Don’t Mash
Fold the dressing and herbs through gently so the chicken keeps some texture instead of becoming soft and pasty.
MAKE IT LAST
Storing, Freezing & Serving
Storing
Keep chicken salad in a covered container in the refrigerator and use it within 3 to 4 days. Return it to the refrigerator promptly after serving.
Freezing
Freezing is not recommended. Mayonnaise can separate and celery loses its crisp texture after the salad is frozen and thawed.
Serving Again
Stir chilled chicken salad gently before serving. Keep it cold, and discard any portion left at room temperature for more than 2 hours.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Chicken Salad FAQs
What kind of chicken works best for chicken salad?
Cooked chicken breast gives a lean, firm texture, while thigh meat is a little richer and more tender. Either works well as long as the chicken is fully cooked and cooled before you mix the salad.
Can I use rotisserie chicken?
Yes. Remove the skin and bones, then dice or shred the meat. Because rotisserie chicken can already be salty, taste the finished salad before adding extra seasoning.
How long does homemade chicken salad last in the refrigerator?
Keep it covered and refrigerated and use it within 3 to 4 days. Return it to the refrigerator promptly after serving rather than leaving it at room temperature.
Can I make chicken salad ahead of time?
Yes. You can make it up to 1 day ahead, cover it and keep it refrigerated. Stir it gently before serving so the dressing is evenly distributed again.
Can I freeze chicken salad?
Freezing is not recommended for this version. The mayonnaise can separate and the celery can lose its crisp texture after thawing.
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