Chicken Salad

Traditional chicken salad is always a winner for a delicious sandwich choice with tasty pieces of chicken, fresh vegetables, and a creamy dressing, making this a classic lunch choice.

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This delicious chicken salad is the perfect filling for a classic sandwich. Tender chicken, crunchy celery, and onions are mixed with a creamy mayonnaise dressing to create the ultimate lunch offering.

Chicken Salad Ingredients

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When it comes to chicken salad, the taste is truly unique. It’s a combination of tender chicken, crunchy veggies, and a creamy dressing that never fails to delight your taste buds.

You’ll need:

• 2½ cups of cooked chicken breast, diced into small pieces
• ⅔ cup of mayonnaise
• ⅓ cup of finely diced celery
• ¼ cup of finely diced sweet yellow onion
• ¼ cup plus 1½ tablespoons of thinly sliced green onions (divided into ¼ cup for the salad and 1½ tablespoons for garnish)
• 1 teaspoon of dill
• 1 teaspoon of kosher salt
• ½ teaspoon of fresh cracked black pepper

Substitutions And Additions

CHICKEN: You could opt to use a rotisserie chicken or cook your own chicken breasts for this simple recipe. It’s completely up to you if you prefer dark meat or white meat for your chicken salad.

BREAD: Serve this classic chicken salad on a buttery croissant or fresh bread for a yummy sandwich.

MIX-INS: There are so many ways to customize this simple chicken salad. Add dried cranberries, diced seedless red grapes, sliced almonds, curry powder, or even a little Dijon mustard.

DILL: If you have fresh dill available, you could use it instead of dried dill in this easy chicken salad recipe.

How To Make This Chicken Salad Recipe

All of the ingredients come together in one bowl for this chicken salad, and is ready to serve in no time. Let’s get started.

STEP ONE: Using a large bowl, stir together the diced chicken breast, mayonnaise, diced celery, diced yellow onion, ¼ cup thinly sliced green onion, dill, kosher salt, and cracked pepper. 

STEP TWO: Serve immediately, garnished with 1½ tablespoons green onions, or keep refrigerated until ready to serve

STEP THREE: If you are serving as a sandwich, use ½ cup per sandwich.

How To Serve

Serve your homemade chicken salad sandwich with a side of salty potato chips or Caesar salad.

If you’re in the mood for something a little heartier, consider serving alongside a warm piece of crusty Dutch oven bread.

Instead of bread, you could choose to enjoy this chicken salad on a bed of lettuce instead. It’s perfect for easy lunches or for a light dinner.

If you like this great recipe, our egg salad sandwich and tuna melt are both fantastic alternatives.

MORE SALAD RECIPES

Side Dishes

Broccoli Cauliflower Salad

Lunch

Chicken Bacon Ranch Salad

Storing Homemade Chicken Salad

Make a batch of this chicken salad at the beginning of the week and enjoy it for an easy lunch on a busy weekday.

IN THE FRIDGE: If you have any leftover chicken salad, store it in an airtight container for up to a week.

IN THE FREEZER: We don’t recommend freezing chicken salad as the mayonnaise will separate when thawed.

This is the best chicken salad recipe around. Tender pieces of chicken in a creamy dressing, plus crunchy veggies all combine to give this so much flavor. Enjoy it on bread or lettuce for a filling lunch.

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Chicken Salad

5 from 1 vote

Traditional chicken salad is always a winner for a delicious sandwich choice with tasty pieces of chicken, fresh vegetables, and a creamy dressing, making this a classic lunch choice.

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

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Ingredients

  

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• 2½ cups chicken breast, diced and cooked
• ⅔ cup mayonnaise
• ⅓ cup celery, finely diced
• ¼ cup sweet yellow onion, finely diced
• ¼ cup thinly sliced green onion, plus 1½ tablespoons (divided into ¼ cup for the salad and 1½ tablespoons for garnish)
• 1 teaspoon dill
• 1 teaspoon kosher salt
• ½ teaspoon black pepper, fresh cracked

Instructions

 

• Using a large mixing bowl, stir together the diced chicken breast, mayonnaise, diced celery, diced yellow onion, ¼ cup thinly sliced green onion, dill, kosher salt and cracked pepper.
• Serve immediately, garnished with 1½ tablespoons of green onions, or keep refrigerated until ready to serve.
• If you are serving as a sandwich, use ½ cup per sandwich.

Video

Notes

• Making this recipe and letting it sit in the fridge overnight before enjoying it allows all of the flavors to blend together resulting in an even better flavor.
• Serve your chicken salad on delicious fresh bread, a croissant, or even on a bed of lettuce.

Nutrition

Calories: 245kcal | Carbohydrates: 1g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 624mg | Potassium: 273mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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