classic chicken salad recipe

Classic Chicken Salad Recipe — this comforting favorite is everything I love about simple, homemade food. I’m Amanda, and I didn’t grow up learning to cook from family traditions—I learned through late-night recipe searches and kitchen experiments. Over time, I discovered that cooking isn’t about perfection; it’s about joy, creativity, and flavor. This classic chicken salad recipe reflects that perfectly: tender chicken, creamy dressing, and crisp veggies that come together effortlessly. It’s easy, healthy, and endlessly adaptable—proof that great meals don’t need to be complicated. If I can make it deliciously at home, you absolutely can too.

Why You’ll Love This Recipe

This recipe is a keeper because it’s endlessly versatile, quick to make, and consistently delicious. It’s creamy without being heavy, brightened by lemon juice and fresh herbs. You can use rotisserie chicken for convenience or poach your own for a lighter touch—it works beautifully either way. Best of all, it’s family-friendly and perfect for meal prep, picnics, or weekday dinners. It’s one of those easy dinner recipes that tastes as good on day two as it did fresh from the bowl.

Ingredients (Detailed & Humanized)

Cooked shredded chicken (4½ cups): The heart of this classic chicken salad recipe—tender, juicy, and full of comfort. You can use poached chicken for a clean, mild flavor or a store-bought rotisserie when you need something quick and flavorful.

Mayonnaise: That rich, velvety base that brings everything together. It’s the creamy backbone of the dressing, giving the salad its signature texture and classic deli-style taste.

Sour cream: Lightens the dressing while adding a subtle tang that keeps the salad fresh and balanced. It’s what keeps each bite from feeling too heavy.

Fresh lemon juice: Just a squeeze adds so much brightness! It cuts through the creaminess and gives the salad a clean, lively flavor that wakes everything up.

Scallions: Their mild onion taste brings gentle sharpness without overpowering the salad. Plus, those little green flecks add a pop of color and crunch.

Celery: That satisfying, crisp bite that every great chicken salad needs. It adds freshness and a subtle bitterness that balances out the richness of the dressing.

Fresh dill: A fragrant, grassy note that instantly lifts the dish. Its flavor feels bright and summery, giving the salad a garden-fresh finish.

Fresh parsley: Adds color, freshness, and a soft herbal note that rounds out the dressing perfectly. It’s like a little green sparkle throughout.

Salt, sugar, and pepper: Simple, essential seasonings that make the flavors shine. The sugar adds gentle sweetness, while salt and pepper keep everything balanced.

Mustard (optional but recommended): Adds a touch of tangy depth that enhances the overall flavor—just enough to make people wonder what your secret ingredient is.

Directions (Step-by-Step Cooking Guide)

Step 1: Make the dressing.
In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper. Keep whisking until the mixture looks smooth and creamy—it should feel a little thick and luscious when you lift your whisk.

Step 2: Add the chicken and veggies.
Gently fold in the shredded chicken, scallions, celery, dill, and parsley. Use a spatula or large spoon to coat everything evenly, but be gentle—you want nice, visible pieces of chicken, not a mash.

Step 3: Taste and adjust.
Give your salad a taste test. If it needs a little more brightness, add another squeeze of lemon juice. Not savory enough? A pinch more salt usually does the trick. This is your moment to fine-tune the flavor.

Step 4: Chill before serving.
Cover the bowl and refrigerate for at least one hour. The flavors will deepen and marry beautifully. When you uncover it later, that fragrant mix of dill, lemon, and creamy dressing will tell you it’s ready to enjoy.

Step 5: Serve and enjoy.
Scoop your chicken salad onto soft sandwich bread, pile it high over crisp greens, or spoon it into lettuce cups for a light, fresh option. However you serve it, it’s bound to disappear fast.

Step 6: Optional mix-ins.
If you’re in the mood to play, add halved grapes, toasted nuts, or even diced apples for sweetness and crunch. These extras add lovely contrast and texture while keeping the salad beautifully balanced.

Cultural or Technique Note

This dish reflects the best of American comfort food—simple, adaptable, and meant to bring people together. The technique of blending tender chicken with a creamy dressing dates back to early deli traditions, where cooks relied on resourcefulness and flavor balance to turn leftovers into something special.

Serving Suggestions

• Piled high on toasted croissants or sandwich bread
• Over a bed of crisp romaine or mixed greens
• Scooped into lettuce wraps for a lighter meal
• With crackers or sliced veggies for snacking

Pro Tips for Success

• Use chilled chicken—it holds together better when mixing.
• Don’t overmix; gentle folding keeps the texture light.
• Add lemon juice gradually so it doesn’t overpower the dressing.
• Chill the salad before serving for the best flavor and texture.
• For a fresh twist, stir in herbs just before serving.
• Taste again after chilling—flavors deepen as it rests.

Common Mistakes to Avoid

Over-shredding the chicken: It can make the salad mushy—leave some chunks for texture.
Skipping the chill time: The flavors need time to blend; don’t rush it.
Too much mayo: Start small; you can always add more later.
Not seasoning enough: Taste at the end—cold salads often need a touch more salt or lemon.
Forgetting the herbs: They bring the salad to life; don’t skip them.

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Not recommended for this recipe—the texture won’t hold.
Reheat: No need to reheat; serve chilled straight from the fridge.

Frequently Asked Questions (FAQ)

Q1: Can I make this chicken salad ahead of time?
Yes, and it’s actually better that way! Making it a few hours—or even a full day—ahead allows the flavors to mingle beautifully. Just store it in an airtight container in the fridge and give it a light stir before serving.

Q2: Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is one of my favorite shortcuts for this recipe. It’s juicy, flavorful, and saves so much prep time. Just remove the skin, shred it gently, and you’re good to go.

Q3: What can I substitute for mayo?
Greek yogurt makes a great alternative if you’re aiming for a lighter, tangier version. It keeps the creamy texture while adding a little extra protein. You can also try half mayo and half yogurt for balance.

Q4: Can I add fruit or nuts?
Definitely! Sweet fruits like halved grapes or diced apples add a refreshing contrast, while toasted almonds, pecans, or walnuts bring a satisfying crunch. It’s an easy way to make your salad feel a little more special.

Q5: Is it good for dinner or just lunch?
It’s perfect for both. For lunch, scoop it into wraps, sandwiches, or lettuce cups. For dinner, serve it over greens or alongside a cup of soup. It’s light yet filling enough to enjoy any time of day.

Closing Paragraph

There’s a reason this classic chicken salad recipe has stood the test of time—it’s simple, satisfying, and always hits the spot. Every bite combines creamy richness with fresh, herby brightness, making it just as welcome at a summer picnic as at your kitchen table. Make it your own with your favorite mix-ins and enjoy it however you like best.

Final Thoughts

I’ve made so many versions of chicken salad over the years, but this one always feels like coming home. It’s the recipe I reach for when I want something cozy, fresh, and uncomplicated. I hope it becomes your go-to, too—the kind of dish you share with family, friends, and a little sunshine. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.