chicken salad recipe

Hi, I’m Amanda — and if there’s one thing I’ve learned from years of trial, error, and a few burnt dinners, it’s that good food doesn’t have to be complicated. This chicken salad recipe is proof of that. It’s creamy, light, and full of flavor, made with simple, wholesome ingredients you probably already have in your fridge. Whether you’re prepping lunches for the week or need a quick, healthy dinner, this homemade chicken salad comes together in minutes and tastes like comfort in every bite. Easy, nourishing, and endlessly versatile — it’s the perfect recipe for real life.

Serving Versatility

One of the best things about chicken salad is how easy it is to reinvent. Pile it high between slices of toasted whole-grain bread for the ultimate lunch sandwich, or scoop it into crisp butter lettuce leaves for a refreshing, low-carb wrap. For a cozy dinner, try serving it over a bowl of fluffy quinoa or chilled noodles for a light and satisfying chicken noodle salad twist.

It also makes a wonderful topping for mixed greens — drizzle a little extra olive oil and lemon juice, and you have a healthy chicken salad bowl that’s perfect for warm summer nights or quick work lunches.

Ingredients (Detailed & Humanized)

12 oz cooked chicken breast: lean, tender protein that keeps you satisfied and energized throughout the day.
⅓ cup light mayonnaise: adds creaminess and richness without the heaviness of traditional mayo.
½ cup celery, chopped: brings a crisp, refreshing crunch that balances the soft chicken.
⅓ cup red onion, diced: adds a pop of color and a subtle bite that wakes up every bite.
2 tbsp chicken broth (optional): keeps the salad moist and flavorful without adding extra fat.
1 tsp Dijon mustard: that tiny touch of tang that makes the flavor sing.
½ tsp seasoned salt: rounds out the dressing and ties the ingredients together.
Black pepper, to taste: a finishing touch of warmth and depth.
Optional fresh herbs (parsley, dill, or chives): for a bright, aromatic lift that makes the dish feel extra fresh.
A squeeze of lemon juice (optional): for a hint of brightness that balances the creaminess perfectly.

Ingredient Insight: Light mayonnaise keeps this recipe creamy yet heart-conscious, while the optional chicken broth adds moisture that makes it feel freshly made, even after a day or two in the fridge. Dijon mustard and a hint of lemon add complexity, turning a simple chicken salad recipe into something you’ll crave again and again.

Directions (Step-by-Step Cooking Guide)

1️⃣ Start with the chicken: In a medium mixing bowl, add your finely chopped chicken breast. Freshly cooked or rotisserie chicken both work beautifully — the key is to keep it tender, not dry.

2️⃣ Mix in the flavor base: Add your light mayonnaise, celery, red onion, Dijon mustard, and seasoned salt. Pour in a bit of chicken broth if you like a creamier texture that clings to every piece.

3️⃣ Blend it together: Gently fold the mixture until the dressing coats the chicken evenly. The sound of the spoon stirring — creamy yet light — is your sign that it’s just right.

4️⃣ Taste and tweak: Add freshly cracked black pepper and a little extra salt or mustard if you want more zing. This is where your personal taste makes the salad uniquely yours.

5️⃣ Let it chill: Pop the bowl into the fridge for 10–15 minutes. The flavors mingle, the texture firms up slightly, and when you take it out — it’s cool, creamy perfection.

6️⃣ Serve your way: Spoon it into crisp lettuce cups for a low-carb lunch, pile it high between slices of toasted whole-grain bread, or layer it over greens with a drizzle of olive oil for a simple, satisfying dinner.

Optional step — Poaching your chicken:
If you’re cooking chicken from scratch, place the breasts in a small pot, cover with broth (add celery leaves, peppercorns, or herbs if you like), and bring to a simmer. Cook for 5 minutes, then turn off the heat, cover, and let sit for 15 minutes. This gentle cooking keeps the meat juicy and tender — perfect for the best homemade chicken salad texture.

Why You’ll Love This Recipe

✅ Quick to make: Ready in just 10 minutes, perfect for busy days.
✅ Budget-friendly: Uses pantry staples and leftover chicken.
✅ Cozy, homemade flavor: Feels comforting and familiar, like your favorite deli version but fresher.
✅ Nutritious and balanced: Packed with lean protein and fresh veggies.
✅ Great for meal prep: Keeps beautifully in the fridge for quick lunches all week.
✅ Family-approved: Even picky eaters love its creamy, mild taste.

Cultural or Technique Note

Chicken salad has roots in early American cuisine — a way to give new life to leftover roast chicken. Through the years, it’s been reimagined with global touches like curry, herbs, or fruit, but the heart of the recipe stays the same: tender chicken bound in a creamy, flavorful dressing. It’s simple food done right — a little old-fashioned in the best possible way.

Serving Suggestions

Over fluffy rice or quinoa for a hearty meal.
Inside lettuce wraps for a light, low-carb lunch.
On top of a crisp green salad with a squeeze of lemon.
Tucked into a whole-grain sandwich or pita for a classic lunchbox favorite.

Pro Tips for Success

✨ Use freshly cooked or rotisserie chicken for the best texture.
✨ Dice the chicken finely for a smoother, scoopable consistency.
✨ Chill before serving — it deepens flavor and makes it extra refreshing.
✨ Don’t skip the Dijon; it adds the perfect tangy balance.
✨ A sprinkle of fresh herbs like dill or parsley at the end brightens everything.
✨ If you prefer extra creaminess, add a spoonful of Greek yogurt to the mix.

Common Mistakes to Avoid

⚠️ Overmixing the salad: It can make the chicken mushy — fold gently instead.
⚠️ Skipping seasoning: Taste at the end; salt and pepper make a big difference.
⚠️ Using too much mayo: Start small and add more only if needed.
⚠️ Not chilling the salad: The flavors need a few minutes to come together.
⚠️ Cutting chicken too large: Smaller bites make it creamier and easier to eat.

Storage & Reheating

Store your chicken salad in an airtight container in the fridge for up to 4 days. It stays cool, creamy, and perfect for quick lunches or snacks. If it looks a little dry after sitting, just stir in a teaspoon of light mayo or yogurt to revive the texture.
You can also freeze it for up to 2 months, though it’s best enjoyed fresh for optimal flavor. Always thaw in the fridge overnight and give it a gentle stir before serving — it’ll taste just as delicious as the day you made it.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?
Absolutely! Thighs add a bit more richness and tenderness — just make sure they’re cooked and cooled before mixing.

How can I make this dairy-free?
Simply use an avocado-based or vegan mayo alternative; the texture stays just as creamy.

What sides go best with it?
Try pairing it with fresh fruit, crackers, or a light vegetable soup — it balances beautifully.

Can I double the recipe for meal prep?
Yes! It scales perfectly. Store portions separately for easy grab-and-go meals all week.

How can I make it spicier or milder?
Add a dash of cayenne or a spoonful of hot sauce for heat, or omit Dijon if you prefer it mild and creamy.

Closing Paragraph

Cooking isn’t just about eating — it’s about making moments out of the ordinary. This chicken salad recipe is proof that healthy food can still be comforting and crave-worthy. It’s the kind of meal that feels like care in a bowl — simple, nourishing, and ready whenever life gets busy. I hope it brings a little ease and flavor to your table this week.

Final Thoughts

Whenever I make this salad, I’m reminded that simple food really is the most special. A few honest ingredients, a little time, and you have something that tastes like home. That’s what cooking is all about — care, not perfection.