Your search for the best chicken salad recipe stops here! This simple, creamy combination of tender rotisserie chicken, bright green onions, and a handful of pantry seasonings comes together in about 10 minutes. It only gets better as it sits!
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Photography by BEA MORENO.
Before You Get Started
A few tips that make a real difference:
- Start with rotisserie chicken. Store-bought rotisserie chicken is already moist, seasoned, and ready to shred. No cooking required. It’s the biggest reason this recipe comes together in about 10 minutes.
- Add mayo gradually. Mix in the base amount first, then add more a tablespoon at a time until it reaches your preferred consistency. You want the salad to cling together, not swim in dressing.
- Give it time to chill. The flavors come together significantly as the salad rests. Even 2 hours helps, but overnight is noticeably better.
How to Make the Best Chicken Salad
If you’re starting with a rotisserie chicken, no cooking is required. Here’s how it comes together.
Step 1: Prep the Chicken
Pull the meat from a store-bought rotisserie chicken and shred it with two forks, or dice it into small pieces. Either texture works well. You’ll need about 4 cups of cooked, shredded chicken.
→ If you’d rather cook your own, start with about 2 pounds of raw boneless skinless chicken breasts or thighs. Boil until cooked through (about 12 to 18 minutes), then shred or dice when cool enough to handle. White meat, dark meat, or a combination all work well here.
Step 2: Mix the Dressing
In a separate bowl, stir together the mayonnaise, black pepper, garlic salt, onion powder, and dried tarragon until smooth.
Using a high-quality mayo makes a noticeable difference here. Duke’s is my go-to for the best flavor.
Step 3: Combine
Add the green onions to the shredded chicken and toss to combine. Pour the mayo mixture over the top and stir gently until everything is evenly coated. A light hand keeps the texture from getting dense, so don’t overwork it.
Taste and adjust. If you like your salad a bit looser, add more mayo a tablespoon at a time until it reaches the right consistency.
→ If you’d like a little crunch, this is the point to fold in diced celery. It’s a classic addition that adds texture and a mild, fresh bite. Toasted pecans or slivered almonds are good here too.
Step 4: Chill Before Serving
Cover and refrigerate for at least 2 hours before serving. The tarragon and seasonings bloom as the salad rests, and the whole thing tastes noticeably better once the flavors have had time to come together. Overnight is even better if you can plan ahead.
Want to lighten it up? Swap half the mayonnaise for plain Greek yogurt. My Greek Yogurt Chicken Salad uses that same approach with grapes, celery, and pecans for a slightly different take.
Ways to Serve
Chicken salad is one of those recipes that works at just about any occasion: a quick weeknight lunch, a make-ahead dinner, or a baby shower or bridal shower spread. Here are the most popular ways to serve it.
For sandwiches, pile it onto dinner rolls, oatmeal bread, or cranberry walnut bread. A layer of lettuce and a slice of tomato add a nice fresh contrast to the creamy salad. For a casual party or shower, chicken salad on croissants or small biscuits is always a crowd-pleaser.
For a lighter meal, serve the salad over a bed of lettuce, or set it out in a bowl with sturdy crackers for scooping. Ritz, Triscuits, and Carr’s Table Water Crackers all hold up well.
Serve it alongside
Storage
Make it ahead: This chicken salad can be made up to 24 hours in advance. In fact, it’s better the next day once the flavors have had time to come together.
Refrigerator: Store in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing: Freezing is not recommended. Mayo-based salads tend to separate and turn watery once thawed, which affects both the texture and flavor.
Frequently Asked Questions
Can I use canned chicken?
Yes, canned chicken works in a pinch. Drain it very well before using and break it up with a fork. The texture will be softer than shredded rotisserie or boiled chicken, but the flavor is still good.
How do I keep the chicken salad from getting watery?
The most common cause is undrained chicken. Whether you’re using canned chicken or freshly cooked chicken, make sure it’s well-drained and cooled completely before mixing. Overmixing once the mayo is added can also break down the chicken and release moisture, so stir gently.
Can I make this without mayonnaise?
You can replace some or all of the mayo with full-fat plain Greek yogurt for a lighter version. My Greek Yogurt Chicken Salad uses a half-and-half blend with grapes, celery, and pecans if you want a starting point.
What can I substitute for tarragon?
Tarragon gives the salad its subtle herby note, but if you don’t have it or don’t care for the flavor, parsley, thyme, basil, or rosemary all work well. Use the same amount and adjust to taste.
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Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Best Chicken Salad
Ingredients
- 4 cups cooked, shredded chicken (from a rotisserie chicken)
- ½ cup finely-chopped green onions (white and green parts)
- 1 cup Duke’s mayonnaise, or more to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic salt
- ¼ teaspoon onion powder
- 2 teaspoons dried tarragon
Instructions
- In a large bowl, toss together the shredded chicken and the green onions.
- In a separate bowl, stir together the mayonnaise, black pepper, garlic salt, onion powder, and tarragon until smooth.
- Pour the mayo mixture over the chicken and stir gently to combine. Add more mayonnaise a tablespoon at a time until it reaches your preferred consistency.
- Cover and refrigerate for at least 2 hours before serving. For best flavor, chill overnight.
Notes
- Use rotisserie chicken. Store-bought rotisserie chicken is already moist and seasoned. No cooking needed. One large whole chicken typically yields about 4 cups of shredded meat.
- To cook your own chicken: Start with about 2 pounds of raw boneless skinless chicken breasts or thighs. Boil until cooked through (12 to 18 minutes), then shred or dice when cool enough to handle.
- Use a quality mayo. Duke’s brand is recommended for the best flavor. It makes a noticeable difference in a recipe where mayo is the main component of the dressing.
- Add mayo gradually. Start with 1 cup, then add more a tablespoon at a time until the salad reaches your preferred consistency.
- Chill for best flavor. The salad tastes significantly better after resting. Plan for at least 2 hours in the refrigerator; overnight is ideal.
- Mix-ins and variations: For crunch, add diced celery, toasted pecans, or slivered almonds. For a sweet-savory flavor, toss in dried cranberries or halved grapes. To lighten it up, replace half the mayo with plain Greek yogurt. For more richness, add a few chopped hard-boiled eggs.
- Herb substitutions: If tarragon isn’t your preference, parsley, thyme, basil, or rosemary all work well as substitutes.
- Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days. Freezing is not recommended, as mayo-based salads separate when thawed.
- Scaling: Cut all ingredients in half for a smaller batch. Double or triple for a crowd.
Nutrition
Originally published in April, 2021, this post was updated in May, 2026.
I only had low fat mayo and followed the recipe exact other than that. It turned out amazing! And, it was an easy way finish off a cooked whole chicken.
Thanks, Michelle! I’m so glad that you loved it as much as we do. 🙂
I just made this tonight and it is incredible! We ate them on buns and my husband declared that it’s the best sandwich he’s ever had! Thank you for all your recipes! I’ve used a lot of them!
Thank you! I’m so glad that you both enjoyed it, Kim!
Delicious and easy. The tarragon makes it excellent. Recipe is easily scaled up. A winner.
Thank you, Elizabeth!
Good
Thank you, Carole!