The short answer: This chicken salad recipe is creamy, crunchy and bright with lemon, and it's ready in about 15 minutes once your chicken is cooked. Stir together mayonnaise, Dijon mustard, lemon juice, salt and pepper, fold in 3 cups of chopped cooked chicken with celery, green onion and herbs, then chill for 30 minutes before serving. Below you'll find how to cook the chicken, easy mix-ins, sandwich ideas and how long chicken salad keeps in the fridge.
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Chicken salad is an easy Sunday prep. One batch covers several school and work lunches, and everyone builds their sandwich the way they like.
Chicken salad ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked chicken, chopped or shredded | 3 cups (about 1½ pounds raw) | Poached, roasted or rotisserie |
| Mayonnaise | ½ cup | Or half Greek yogurt |
| Dijon mustard | 1 teaspoon | Adds a gentle tang |
| Fresh lemon juice | 1 tablespoon | Brightens the dressing |
| Celery, finely diced | 2 ribs (about ¾ cup) | Crunch |
| Green onions, sliced | 2 | Or 2 tablespoons red onion |
| Fresh dill, parsley or tarragon | 2 tablespoons, chopped | Optional |
| Salt and black pepper | To taste | Start with ½ teaspoon salt |
Makes about 4½ cups, enough for 6 sandwiches.
How to make chicken salad, step by step
- Cook the chicken. Put 1½ pounds of boneless chicken breasts or thighs in a pot, cover with cold water or broth by an inch, add a teaspoon of salt and a bay leaf, and bring to a gentle simmer. Cover and cook 12 to 18 minutes. For other methods like baking or air frying, see our guide on how to cook chicken breast.
- Check the temperature. The thickest part should reach 165°F, the safe minimum for poultry. Let the chicken cool in the liquid for 15 minutes, then refrigerate it until cold.
- Make the dressing. In a large bowl, whisk the mayonnaise, mustard, lemon juice, salt and pepper.
- Chop the chicken. Cut or shred the cold chicken into bite-size pieces.
- Combine. Add the chicken, celery, green onion and herbs to the dressing and fold until everything is coated.
- Chill and taste. Cover and refrigerate for at least 30 minutes. Taste again before serving and add more lemon, salt or mayo if needed.
Use a separate cutting board for raw chicken, and wash your hands and tools afterward.
Chicken salad variations
| Style | Add or swap | Flavor |
|---|---|---|
| Classic Southern | Sweet pickle relish, chopped hard-boiled egg | Sweet and tangy |
| Grape and pecan | 1 cup halved grapes, ½ cup toasted pecans | Sweet, crunchy, great on croissants |
| Cranberry walnut | ½ cup dried cranberries, ½ cup walnuts | Perfect for fall and holiday leftovers |
| Curry chicken salad | 1 tsp curry powder, raisins, cashews | Warm and savory |
| Greek yogurt | All yogurt instead of mayo, extra lemon and dill | Lighter and tangy |
| Buffalo | 2 tbsp hot sauce, blue cheese crumbles | Spicy |
| Avocado | 1 mashed avocado instead of mayo | Creamy; eat the same day |
Leftover turkey from the holidays works in any of these. Our Thanksgiving food list has more ways to plan for leftovers.
Tips for the best chicken salad
- Poach gently. A gentle simmer keeps the chicken juicy. A hard boil makes it tough and stringy.
- Cool the chicken first. Warm chicken thins the mayo and can make the salad greasy.
- Chop the celery small. Small pieces give crunch in every bite without falling out of the sandwich.
- Season the chicken. Salt in the poaching water seasons it all the way through.
- Make it ahead. The flavor is even better after a few hours in the fridge.
- Keep it cold. Serve the bowl over ice at parties and picnics.
How to serve chicken salad
Pile chicken salad on a croissant, toasted sourdough or a soft roll with lettuce and tomato. Scoop it onto crackers or cucumber slices, stuff it into an avocado or tomato, or serve it over mixed greens. Pair it with fruit, chips or our creamy potato salad for an easy lunch. You'll find more packable meals in our lunch ideas and our meal prep ideas.
How long chicken salad keeps
FoodSafety.gov's cold food storage chart lists chicken salad at 3 to 4 days in the refrigerator and doesn't recommend freezing it. Keep it at 40°F or below. Don't leave it out longer than 2 hours, or 1 hour above 90°F, because bacteria grow fast in the danger zone of 40°F to 140°F. For packed lunches, use an insulated bag with an ice pack.
Plan your lunches for the week
For a pantry lunch parallel, mix a classic tuna salad.
More salads across greens, grains and meal prep: salad recipes.
Seafood cold-salad cousin: crab salad.
A big bowl of chicken salad can take care of lunch for days. Plan it next to dinners that make leftover chicken, and you'll cook once and eat twice. For a composed salad with chicken and separate toppings, try a Cobb salad instead of mixing everything together.
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Using a store-bought chicken? See our rotisserie chicken recipes for 45 more ways to use the meat, plus how long it keeps.
Looking for hot-weather meals? Chicken salad is one of 40 summer dinner ideas that need little or no cooking.
Frequently asked questions
How do you make chicken salad? To make chicken salad, cook and cool about 3 cups of chicken, then chop or shred it. Stir together mayonnaise, a little Dijon mustard, lemon juice, salt and pepper, then fold in the chicken with diced celery, green onion and fresh herbs. Chill it for at least 30 minutes so the flavors blend, and serve it on bread, croissants, crackers or lettuce.
What is the best chicken for chicken salad? The best chicken for chicken salad is tender, well-seasoned chicken that's been cooked gently so it stays moist, such as poached chicken breasts or thighs. Leftover roast chicken and store-bought rotisserie chicken also work very well and save time. Remove the skin and bones, and chop or shred the meat into bite-size pieces.
How do you cook chicken for chicken salad? To poach chicken for chicken salad, place boneless chicken breasts in a pot, cover them with cold water or broth by an inch, add salt, a bay leaf and a few peppercorns, and bring to a gentle simmer. Cover and cook 12 to 18 minutes, until the thickest part reaches 165°F. Let it cool in the liquid for extra-juicy chicken, then refrigerate before mixing.
Can I use rotisserie chicken for chicken salad? Yes, rotisserie chicken makes excellent chicken salad and is a big time-saver. One average rotisserie chicken gives you roughly 3 to 4 cups of meat. Pull the meat off the bones, remove the skin, chop it, and chill it before mixing. Refrigerate the chicken within 2 hours of buying it if you aren't using it right away.
What do you put in chicken salad? Classic chicken salad includes cooked chicken, mayonnaise, diced celery, green onion or red onion, lemon juice, salt and pepper. Popular mix-ins include halved grapes, dried cranberries, chopped apples, toasted pecans or almonds, fresh dill or tarragon, and a spoonful of Dijon mustard or relish.
Can I make chicken salad without mayo? Yes, you can make chicken salad without mayo. For chicken salad without mayo, use plain Greek yogurt, mashed avocado, or a mix of olive oil and lemon juice instead. Greek yogurt gives a tangy, lighter salad with extra protein. Avocado makes it creamy but should be eaten the same day, because it browns. You can also use half mayo and half yogurt.
How long does chicken salad last in the fridge? Chicken salad keeps for about 3 to 4 days in the refrigerator, according to FoodSafety.gov's cold storage chart for chicken salad. Store it in an airtight container at 40°F or below. Use the date you cooked the chicken as day one, and throw it away if it smells off or looks slimy.
How long can chicken salad sit out? Chicken salad shouldn't sit out at room temperature for more than 2 hours, or 1 hour if it's above 90°F, such as at a summer picnic. After that, bacteria can multiply quickly in the danger zone between 40°F and 140°F. Keep it in a cooler with ice packs, or set the bowl over ice when serving.
Can you freeze chicken salad? Chicken salad made with mayonnaise doesn't freeze well, because the mayo separates and the celery turns watery when thawed. FoodSafety.gov's cold storage chart also recommends against freezing it. Instead, freeze the cooked, chopped chicken on its own for up to about 4 months, then thaw it in the fridge and mix up a fresh batch.
What is the best bread for a chicken salad sandwich? Buttery croissants are a classic choice for chicken salad sandwiches. Soft whole wheat bread, toasted sourdough, brioche buns and lettuce wraps are also great. Line the bread with a lettuce leaf to keep it from getting soggy, and pack the salad separately if you're making lunches a day ahead.
How do you keep chicken salad from being dry? To keep chicken salad from being dry, cook the chicken gently and stop as soon as it reaches 165°F, let it rest or cool in its poaching liquid, and use enough dressing to coat every piece. A spoonful of the poaching liquid or a little extra mayo and lemon juice will loosen a salad that has thickened in the fridge.
Is chicken salad healthy? Chicken salad can be part of a balanced meal, because chicken is a good source of lean protein. The calories and fat depend mostly on how much mayonnaise you use. To lighten it, use Greek yogurt for some or all of the mayo, add more crunchy vegetables, and serve it on lettuce or whole-grain bread.
How much chicken salad do I need per person? Plan on about ½ cup of chicken salad per person for sandwiches, or about ¾ cup if it's the main dish on a plate of greens. This recipe makes about 4½ cups, which is enough for 6 sandwiches. For a party with other dishes, ⅓ cup per person on mini rolls or crackers is usually plenty.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov
- USDA FSIS: Danger zone (40°F to 140°F) fsis.usda.gov