You know that feeling when you take a bite of chicken salad, and it’s just… perfect? The chicken is tender, the dressing is creamy but not gloppy, and every forkful has the ideal mix of textures and flavors. That’s the experience I wanted to recreate in my own kitchen, and after years of tweaking, I’ve landed on what my friends and family swear is the best chicken salad recipe.
If you’re searching for a reliable, easy-to-follow recipe that delivers incredible flavor without fuss, you’ve found it. This isn’t just a mix of chicken and mayo. It’s a carefully balanced, make-ahead wonder that’s as perfect for a quick lunch as it is for a fancy tea sandwich. Let’s make it.
Why This Chicken Salad Recipe Works
This homemade chicken salad succeeds because of balance. We use both shredded and chopped chicken for the best texture. The creamy dressing is brightened with lemon and a hint of Dijon, while celery and red onion give a necessary fresh crunch. It’s a simple chicken salad recipe in method, but the thoughtful details make it taste exceptional.
Ingredients
- 2 lbs (about 1 kg) boneless, skinless chicken breasts or a mix of breasts and thighs
- 1 cup (240ml) low-sodium chicken broth or water
- 1 ¼ cups (280g) high-quality mayonnaise (like Duke’s or Hellmann’s/Best Foods)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt, plus more for cooking chicken
- ½ teaspoon freshly ground black pepper
For the Crunch & Flavor:
- 3–4 celery ribs, finely diced (about 1 ½ cups)
- ½ cup (75g) finely diced red onion
- ⅔ cup (100g) chopped toasted pecans or walnuts (see Pro Tip)
- ⅓ cup (15g) finely chopped fresh parsley or dill
Ingredient Insights:
- Mayonnaise: This is the foundation. A good, full-fat mayo creates a rich, creamy emulsion that won’t break or become watery. The brand matters for flavor.
- Celery & Red Onion: They’re not just filler! Celery provides a crucial watery crunch, and the red onion gives a sharp, aromatic bite that cuts through the richness.
- Toasted Nuts: This is the secret weapon for texture and depth. Toasting nuts unlocks their oils, making them fragrant and crunchy, elevating the entire salad.
How to Make Chicken Salad: Step-by-Step
This method ensures juicy, flavorful chicken every time.
Prepare & Cook the Chicken
- Place the chicken in a medium saucepan or skillet. Pour in the broth or water—it should come about halfway up the chicken pieces. Season lightly with salt.
- Bring to a gentle simmer over medium heat, then cover and reduce the heat to low. Poach for 12-15 minutes, or until the internal temperature reaches 165°F (74°C). The key is a low simmer; boiling will make the chicken tough.
- Remove the chicken from the liquid and let it rest on a cutting board until cool enough to handle. Reserve the broth for another use, like soup.
Make the Dressing & Assemble
4. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. This is your flavor base.
5. Shred half of the chicken with two forks for a fine texture, and dice the other half into ½-inch chunks. This dual-texture approach makes every bite interesting. Add all the chicken to the bowl with the dressing.
6. Fold in the diced celery, red onion, toasted nuts, and fresh herbs. Mix gently until everything is evenly coated. Taste and adjust seasoning—you might need another pinch of salt or a squeeze of lemon.
Let it Rest
7. For the best chicken salad recipe experience, cover and refrigerate for at least 1 hour before serving. This rest time allows the flavors to meld beautifully and the salad to chill thoroughly.
Pro Tips for Success
- Don’t Skip the Toast: Toasting nuts is non-negotiable. Place them in a dry skillet over medium-low heat for 3-5 minutes, shaking often, until fragrant. It transforms their flavor.
- The Texture Test: After mixing, your salad should hold together but not feel overly heavy with mayo. If it seems dry, add mayo a tablespoon at a time. The salad will also moisten slightly as it chills.
- Season in Layers: Season your poaching water, season your dressing, and always do a final season after mixing. Cold dishes need more assertive seasoning.
- Chill for Flavor Fusion: That rest in the fridge isn’t just about temperature. It lets the sharpness of the onion mellow, and all the components become best friends.
Storage & Make-Ahead Tips
This is an excellent make-ahead chicken salad. Store it in an airtight container in the refrigerator for 3-4 days. The flavor actually improves on the second day!
I do not recommend freezing this recipe, as the mayonnaise-based dressing will separate and the crunchy vegetables will become soggy upon thawing.
Easy Chicken Salad Variations
- Classic Grapes & Tarragon: Add 1 cup of halved red grapes and swap the parsley for 2 tablespoons of chopped fresh tarragon. A timeless combination.
- Apple & Curry: Add one crisp, diced apple (like Honeycrisp) and stir 1-2 teaspoons of mild curry powder into the mayo dressing. Sweet, savory, and spiced.
- Simple & Southern: Omit the nuts and herbs. Add 2 chopped hard-boiled eggs and 1-2 tablespoons of sweet pickle relish for a classic, creamy Southern-style salad.
Conclusion
There you have it—my go-to, never-fail, crowd-pleasing best chicken salad recipe. It’s the one I make for weekend meal prep, picnics, and baby showers because it consistently delivers that perfect bite. I hope it becomes a trusted favorite in your home, too.
Did you make it? I’d love to hear how it turned out! Save this recipe by pinning it, and share it with a friend who needs a little lunch inspiration.
FAQ
How long does homemade chicken salad last?
Properly stored in an airtight container in the refrigerator, this homemade chicken salad will stay fresh and delicious for 3 to 4 days.
Can I use canned or rotisserie chicken?
Yes, for a shortcut, a store-bought rotisserie chicken is a great option. Use about 4 cups of shredded meat. Skip the poaching step and mix the shredded chicken directly with the dressing and other ingredients. I don’t recommend canned chicken for the best texture.
What is the best way to serve chicken salad?
The possibilities are endless! Serve it on a bed of lettuce, in a sandwich or wrap, stuffed into an avocado, or with crackers. For a party, it makes perfect finger sandwiches or an elegant salad served in butter lettuce cups.
How can I make my chicken salad less dry?
Ensure you’re using enough dressing and that your chicken wasn’t overcooked. After mixing, let the salad rest for an hour—the chicken will absorb some moisture. If it’s still dry, gently fold in an extra tablespoon or two of mayonnaise.
Can I make chicken salad without mayo?
For a mayo-free version, you can substitute full-fat Greek yogurt. The flavor will be tangier and the texture slightly different, but it’s a tasty alternative. Use an equal amount of yogurt.
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