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A super easy chicken salad recipe that you can make fast! Tender chicken chunks in a creamy homemade dressing with crunchy onion and celery make this a fantastic lunch or snack.
This is the best chicken salad to make the fly, as it takes less than 15 minutes!
Step-by-step photos and instructions are below!
This classic chicken salad is creamy with a little crunch, and is one I make over and over, switching up ingredients to make use of whatever I have on hand. I use similar flavorings to the ones in this tuna salad recipe -jalapeno, tomato, red onion and celery, or keep it retro and family-friendly like this one.
While you can buy premade chicken salad at the local grocery store – why do that when you now know how to make it at home?
This recipe is simple to make and throw together. I meal prep on a Sunday and keep chicken salad in the fridge ready to throw in a lunch bag with some bread or some crackers for a yummy lunch.
My kids love chicken salad with grapes and pecans, so I will often switch out the onion for those ingredients. This recipe is very easy to make your own!
We use rotisserie chicken for this recipe, but if you don’t have that on hand, you’ll find handy instructions for cooking chicken for salad below,
Making chicken salad a little healthier
Switching out most of the mayo usually found in this type of salad for Greek yogurt is a great way to keep the calories down, and still have that creamy taste. You’ll save on saturated fat and not sacrifice taste!
If you love this, you’ll love my Egg Salad, Crunchy Curried Chicken Salad or my Southwestern Pasta Salad!
What you'll find in this post: hide
1 Making chicken salad a little healthier
2 How to cook chicken for a salad:
3 Why you’ll love this recipe:
4 What to serve with chicken salad
5 Recipe Ingredients and Possible Substitutes
6 Recommended Equipment/Tools
7 How to make homemade chicken salad
8 Kylee’s Notes
9 Classic Easy Chicken Salad Recipe
How to cook chicken for a salad:
It’s super easy. I typically use a whole roasted chicken from the grocery store, but whenever I have a hankering to make this, here’s what I do:
Poaching
Add chicken breasts, a little salt and pepper and enough water or chicken broth to cover the chicken to a saucepan. Heat to a simmer (don’t boil), and poach chicken until it reaches 165°F. Cool completely, before you dice or shred the chicken.
Instant Pot
Season chicken breasts, and add to instant pot (use the trivet).Add 1 cup of water or chicken broth to the pot. Cover, seal and set to high pressure for 10 minutes. Do a quick release. Cool completely before dicing.
Baking
I roast chicken breasts in the oven and let them cool before using. How to bake chicken breasts. You can also use air fryer chicken breast, from Every Day Family Cooking!
Why you’ll love this recipe:
- You can make chicken salad ahead of time. About a day in advance is awesome to allow the flavors to blend.
- Packed with protein. This is a low carb salad that will satisfy your hunger! It’s super filling.
- Customizable. This is an easy recipe to adapt to your liking. Change it up! (see the notes card for chicken salad variations).
- Budget friendly. This is a fairly inexpensive recipe to make, and uses ingredients you are likely to have on hand already.
What to serve with chicken salad
Serve with crackers, on a bed of lettuce or in lettuce wraps, or in a chicken salad sandwich with some lettuce leaves. I especially love it on a fresh croissant.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Greek yogurt. You can sub sour cream if you’d prefer. I use plain unflavored yogurt. I love the tang it adds.
- Mayonnaise. Use your favorite brand!
- Apple cider vinegar. Use lemon juice if you don’t have apple cider vinegar. I’m a huge believer in using whatever you have! White wine vinegar also works well for this.
- Dijon mustard. This will give a lovely savory flavor to the dressing. If you are out of Dijon, stone ground and whole-grain mustards are also good. Deli mustard is also a favorite!
- Salt and black pepper. To taste, as always
- Celery. Dice the celery small.
- Red onion. Dice this the same size as the celery.
- Chicken See notes for how to cook chicken for a salad. I typically use leftover chicken or just cook chicken breasts in the instant pot, but chicken thighs can also be used. I let them cool completely before chopping them for the salad. You can also use canned chicken if that is what you have on hand.
- You’ll need a a large mixing bowl, a whisk for the dressing, a cutting board and kitchen knife. That’s it!
How to make homemade chicken salad
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the salad dressing
In a large bowl, whisk together the yogurt, mayo, vinegar, mustard, salt, and pepper.
Whisk it (whisk it real good!) until well blended.
Add the celery, red onion and chicken
Dice the onion, celery and chicken into chunks. Add to the bowl.
Mix
Using a spatula, gently mix everything together.
Serve
For best results refrigerate for at least an hour. It will be more flavorful and ready to serve if you allow the salad to chill before serving.
Kylee’s Notes
What to do with leftovers
Store chicken salad in an airtight container in the refrigerator for up to 4 days.
Substitutions/Additions
Add some garlic powder, onion powder, green onion, or a 1/4 cup of pickle relish, or some fresh dill.
Adding red grapes, fresh herbs like cilantro, basil or parsley or green onions as well as sliced almonds (or other chopped nuts like walnuts or pecans) is a great way to switch it up.
Add some chopped boiled eggs to the mix for added protein.
Dried cranberries are a sweet way to add a little chew!
Some of our favorite salad recipes:
- Crunchy Curried Chicken Salad. A brilliant make-aheadcurried chicken saladbalanced with tart apples, sweet raisins, and finished with cilantro, this is one you will make over and over!
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky charcoal-grilledvegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- Southwest Chicken Salad (with Chipotle Ranch Dressing). Classic flavors made fabulous in this heartySouthwest Chicken Salad. With enough protein to make this a wonderful main dish vs a side, this is a salad you’ll make over and over!
- Watermelon Feta Salad. Featuring juicy watermelon, tangy feta cheese, and fresh mint makes the perfect dish for hot days! Experience the ultimate summer duo with this irresistible recipe.
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Classic Easy Chicken Salad Recipe
5 from 3 votes
A classic chicken salad recipe that you can make fast! Tender chicken chunks in a creamy homemade dressing with crunchy onion and celery make this a fantastic lunch or snack.
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 5 minutes minutes
Total Time: 10 minutes minutes
Recommended Equipment
Mixing Bowl
Yield: 2
Ingredients
Dressing
- 1/4 cup plain free greek yogurt
- 1/4 cup low fat mayonnaise
- 1 Tbs apple cider vinegar
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp cracked pepper
Salad
- 2 celery stalks (finely diced)
- 2 Tbs red onion (finely diced)
- 1 1/2 cups cooked chicken breast (diced)
Directions
Whisk together the dressing
Whisk together the yogurt, mayo, vinegar, mustard, salt and pepper until well blended.
Add the veggies and chicken
Add the celery, red onion and chicken.
Mix until well combined.
Chill and serve
Refrigerate for at least an hour before serving.
Serve with crackers, or on bread.
Devour.
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Video
Notes
Cooking Chicken for salad
It’s super easy. I typically use leftover chicken, but whenever I have a hankering to make an easy chicken salad recipe, here’s what I do:
Poaching
Add chicken breasts, a little salt and pepper and enough water or chicken broth to cover the chicken to a saucepan.
Heat to a simmer, and cook until chicken reaches 165F.
Cool completely, before dicing.
Instant Pot
Season chicken breasts, and add to instant pot (use the trivet).
Add 1 cup of water or chicken broth to the pot.
Cover, seal and set to high pressure for 10 minutes.
Do a quick release.
Co0l completely before dicing.
Nutrition Facts
Calories: 256kcal | Carbohydrates: 5g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 957mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1.1mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
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Comments
Danielle says
Meal planning totally makes life easier. I’ve had nights where I don’t even eat dinner because I don’t have a plan and I have too many things to do (no kids to feed). It’s so much better when planned. My boyfriend is in love with chicken salad, so he would possibly do anything for me if I made this. I need to come up with a list first… 🙂
Reply
Eva @ Eva Bakes says
Love the idea of subbing mayo for Greek yogurt! 🙂
Reply
That Girl says
I hope things slow down for you soon!
Reply
