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Chicken Salad

close up overhead shot of a bowl of Chicken salad
Traditional chicken salad is always a winner for a delicious sandwich choice. Tasty pieces of chicken, fresh vegetables and a creamy dressing make this a classic lunch choice.
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Table of Contents
  1. CHICKEN SALAD INGREDIENTS
  2. HOW TO MAKE THIS CHICKEN SALAD RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

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.

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

CHICKEN SALAD INGREDIENTS

You’ll need:

  • 2 ½ cups cooked chicken breast, diced into small pieces
  • ⅔ cup mayonnaise
  • ⅓ cup finely diced celery
  • ¼ cup finely diced sweet yellow onion
  • ¼ cup plus 1 ½ tablespoons thinly sliced green onions (divided)
  • 1 teaspoon dill
  • 1 teaspoon kosher salt
  • ½ teaspoon 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 in 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.

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HOW TO MAKE THIS CHICKEN SALAD RECIPE

PRO TIP:

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.

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

STEP TWO: Serve immediately or keep refrigerated until ready to serve

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

PRO TIP:

Serve your chicken salad on delicious fresh bread, a croissant, or even on a bed of lettuce.

HOW TO SERVE

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

STORAGE

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

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.

FREQUENTLY ASKED QUESTIONS

How far in advance can I make chicken salad?

This easy recipe can be made a day or two in advance and stored in the fridge until ready to enjoy.

How long does chicken salad last in the fridge?

This classic recipe will last 3 to 5 days in the fridge once made.

Can I freeze chicken salad?

Chicken salad does not freeze well so it is best to make it fresh.

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close up overhead shot of a bowl of Chicken salad

Chicken Salad

5 from 1 vote
Traditional chicken salad is always a winner for a delicious sandwich choice. Tasty pieces of chicken, fresh vegetables and a creamy dressing make this a classic lunch choice.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 2 ½ cups chicken breast diced and cooked
  • cup mayonnaise
  • cup celery finely diced
  • ¼ cup sweet yellow onion finely diced
  • ¼ cup green onion plus 1 ½ tablespoons (thinly sliced) (divided)
  • 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, thinly sliced green onion, dill, kosher salt and cracked pepper.
  • Serve immediately or keep refrigerated until ready to serve.
  • If you are serving as a sandwich, use ½ cup per sandwich.

Notes

PRO TIP: 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.
 
PRO TIP: 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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