Classic Chicken Salad is one of those dishes that never goes out of style. It’s creamy, a little tangy, and packed with tender chunks of chicken, crisp celery, and a touch of sweetness from grapes or apples if you like. The mayo base ties everything together, making it the perfect mix of flavors and textures.
I love making this recipe because it’s so versatile. Sometimes, I add a handful of toasted nuts for a little crunch or a dash of Dijon mustard to give it a bit more zing. It’s also one of those meals that’s super quick to whip up when you have leftover chicken, so it’s great for lunch or a light dinner.
One of my favorite ways to serve this chicken salad is piled high on a soft croissant or tucked inside a crunchy lettuce wrap. It’s simple, satisfying, and always hits the spot. Plus, it’s a go-to when friends or family aren’t sure what to pick—classic comfort food that feels like a hug in every bite.
Key Ingredients & Substitutions for Classic Chicken Salad
Chicken: Using cooked chicken breast gives the salad a mild flavor and tender texture. Rotisserie chicken works great for convenience, or you can use leftover roast chicken.
Mayonnaise: This is the creamy base that holds the salad together. For a lighter option, try Greek yogurt or a mix of half mayo and half yogurt.
Celery: Adds a nice crunch and freshness. If celery isn’t your fave, diced cucumber or bell peppers make a good crunchy substitute.
Grapes: The halved red grapes add a subtle sweetness and juicy pop. If you prefer, chopped apples or dried cranberries work well too.
Hard-boiled eggs: These give the salad extra richness and protein. Feel free to skip if you want a simpler salad or add extra eggs for more substance.
How Can I Get the Salad Just the Right Creamy Texture?
Balancing the salad’s creaminess without it being too wet is key. Follow these simple tips:
- Start with half the mayo and add more only if needed. This keeps it from getting too heavy.
- Drain or pat dry any juicy ingredients like grapes or apples before adding them.
- Gently fold the ingredients instead of stirring hard to keep the chicken pieces intact.
- Chill the salad for at least 30 minutes before serving. This helps the flavors blend and the dressing thicken slightly.
Equipment You’ll Need
- Large mixing bowl – I like this for tossing all the ingredients easily and evenly.
- Cutting board and sharp knife – makes chopping celery, herbs, and chicken quick and safe.
- Measuring cups and spoons – helps add just the right amount of mayo, lemon juice, and seasonings.
- Decent spoon or spatula – for gently mixing everything without breaking up the chicken.
- Serving dish or platter – to display and serve your tasty chicken salad.
Flavor Variations & Add-Ins
- Swap grapes for chopped apples or dried cranberries for a different sweet twist.
- Mix in chopped nuts, like pecans or walnuts, for extra crunch and richness.
- Use Greek yogurt instead of mayonnaise for a tangy, lighter version.
- For more flavor, add a dash of curry powder, chopped fresh dill, or a spoon of Dijon mustard.
Classic Chicken Salad
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup mayonnaise
- 1/4 cup celery, finely chopped
- 1/4 cup red grapes, halved
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional, for garnish)
- 2 hard-boiled eggs, sliced
- Lettuce leaves, for serving
How Much Time Will You Need?
This chicken salad comes together quickly—about 10 minutes of prep time is all you need. No cooking required if you have pre-cooked chicken ready. Just chop, mix, chill a bit if you like, and serve!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by shredding or chopping your cooked chicken breast into bite-sized pieces. This will make it easier to mix and eat.
2. Make the Dressing:
In a large bowl, combine the mayonnaise, lemon juice, salt, and black pepper. Stir well until everything is blended into a creamy dressing.
3. Add Fresh Ingredients:
Next, add the chopped celery, halved grapes, and chopped parsley. Mix these into the dressing until well combined.
4. Combine Chicken and Dressing:
Gently fold in the shredded chicken, stirring carefully so all the pieces get coated with the creamy dressing and other ingredients.
5. Taste and Adjust:
Give it a taste and add more salt or pepper if you want to. This is your chance to make it just right!
6. Serve It Up:
Place a bed of fresh lettuce leaves on your serving plate and heap the chicken salad on top. Garnish with slices of hard-boiled eggs and sprinkle with paprika, if you like a little color and extra flavor.
7. Enjoy!
Enjoy your classic chicken salad on its own, in a sandwich, or wrapped inside crisp lettuce leaves for a lighter option.
Can I Use Rotisserie Chicken Instead of Cooked Chicken Breast?
Absolutely! Rotisserie chicken is a convenient and flavorful shortcut. Just shred the meat and remove any skin or bones before mixing it into the salad.
How Should I Store Leftover Chicken Salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again, and add extra mayo or lemon juice if it feels dry.
Can I Substitute Mayonnaise With Something Healthier?
Yes! Greek yogurt or a mix of half mayonnaise and half yogurt works wonderfully for a lighter, tangier salad without sacrificing creaminess.
Is It Okay to Freeze Chicken Salad?
It’s best not to freeze chicken salad as the mayo and fresh ingredients like celery and grapes can become watery or mushy after thawing. Enjoy fresh for the best texture and taste!