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Your search for the best chicken salad recipe stops here! This simple, flavorful combination of tender meat, bright green onions, herbs, and seasoning in a creamy mayonnaise dressing is quick and delicious. Use the easy chicken salad recipe to make sandwiches, or serve it on top of a bed of lettuce with a side of biscuits, rolls, or potato chips. The make-ahead dish is always a favorite!
Easy Chicken Salad
The first time I whipped up a batch of this easy chicken salad, Keith declared it the best he’d ever tasted — and I’d have to agree! I was raised on classic Southern chicken salad, and it has always been one of my favorite lunches. From cranberries to grapes, pecans to celery and curry, I’ve prepared just about every flavor combination imaginable. But you know what? Simple is usually best, and that is certainly true when it comes to this dish. Thanks to moist, tender and flavorful shredded rotisserie chicken, the best chicken salad recipe comes together in just a matter of minutes. Add some green onions and a handful of pantry seasonings, and you’ve got yourself a restaurant-quality meal that’s convenient to make ahead.
Ingredients
This is just a quick overview of the ingredients that you’ll need to prepare the easy chicken salad recipe. As always, the specific measurements and the complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Chicken: cooked and shredded; a rotisserie chicken is my preference for both ease and flavor.
- Green onions: add a bright, mild onion flavor; chives would also be a nice substitute.
- Mayonnaise: Duke’s brand is my top pick for the best quality and flavor.
- Black pepper, garlic salt, onion powder and dried tarragon: simple pantry staples that add so much delicious flavor to the salad.
Which Chicken to Use for an Easy Chicken Salad Recipe
My favorite chicken to use in this recipe is shredded meat from a store-bought rotisserie chicken. It’s a quick shortcut that yields delicious results, since the rotisserie chicken is moist, tender, and already seasoned.
If you’d prefer to cook your own chicken at home to use in this salad, you’ll need about 2 lbs. of raw, boneless skinless chicken breasts or thighs to equal about 4 cups of cooked, shredded meat. You can boil the chicken until cooked through (about 12-18 minutes), and then shred with two forks or dice into small pieces when it’s cool enough to handle.
Use white meat, dark meat, or a combination of both — whatever you prefer!
How to Make the Best Chicken Salad Recipe
If you’re starting with rotisserie chicken, this recipe comes together in about 10 minutes — no cooking required!
- Combine chicken and green onions in a large bowl.
- Stir together mayonnaise, pepper, garlic salt, onion powder and tarragon in a separate bowl.
- Add the mayonnaise mixture to the chicken and stir gently to combine.
- Gradually add more mayonnaise, if necessary, to loosen up the salad until it reaches your desired consistency.
- Cover and refrigerate until ready to serve.
How to Serve Traditional Chicken Salad Recipes
Chicken salad is a great option to keep in the refrigerator and pull out when you need a quick snack with crackers, when you need an easy lunch, or when you want a simple, make-ahead, light dinner. Here are a few great ways to serve a traditional chicken salad:
- Make chicken salad sandwiches on rolls, French bread, or on classic farmhouse oatmeal bread (shown here);
- Make chicken salad wraps by rolling the salad in a tortilla with lettuce and tomato;
- For a decadent brunch, try serving chicken salad biscuits or chicken salad croissants (perfect for baby showers and bridal showers);
- Keep it simple and light and serve the salad on top of a bed of lettuce;
- Set out the salad in a bowl and serve it with crackers for scooping;
- Or for an impressive presentation, scoop out the seeds from a cantaloupe melon and serve the salad inside the center of the fruit. It’s a delicious sweet-and-savory combination.
The Best Crackers for Chicken Salad
If you’re pairing the chicken salad with crackers, here are a few great options to try:
- Ritz (perfect flaky, buttery texture and flavor)
- Wheat Thins (a nice sweet-and-savory flavor profile; try the “big” size for dipping)
- Carr’s Table Water Crackers (my grandmother’s favorite!)
- Triscuits (thick and sturdy — perfect for scooping)
What to Serve with a Chicken Salad Sandwich
If you prefer to serve the salad on bread, croissants, rolls or biscuits, here are a few sides that will go well with the chicken salad sandwiches:
- A crisp green salad dressed in balsamic vinaigrette or pepper jelly vinaigrette;
- Fresh fruit, such as a bowl of berries, wedges of melon, or a colorful fruit salad;
- Potato chips for crunch;
- Dill pickles or bread and butter pickles;
- Three Bean Salad;
- Carrot Raisin Salad.
Storage
Prepare this salad up to 24 hours in advance. It keeps well in an airtight container in the refrigerator, and actually gets better as it sits overnight and the flavors come together. Stored properly, homemade chicken salad will last 3-4 days in the refrigerator.
Recipe Variations
- Mix-ins: if you like more crunch in your chicken salad, try adding diced celery, toasted pecans or slivered almonds.
- For a sweet-and-savory flavor, toss in some dried cranberries or halved red grapes.
- For a bit of tang, replace some of the mayonnaise with sour cream or full-fat plain Greek yogurt.
- Don’t care for tarragon? Just about any of your favorite herbs will be delicious, so try parsley, thyme, basil or rosemary instead.
- Thicken up the salad with a few chopped hard-boiled eggs.
Tips for the Best Chicken Salad Recipe
- Use a high-quality mayonnaise, since this contributes a lot of flavor to the dish. I prefer Duke’s brand.
- Shredded rotisserie chicken adds a lot of great flavor to the salad, and it’s a nice shortcut.
- If you’re making chicken salad sandwiches, lettuce and/or tomato provide a nice, fresh contrast to the creamy salad.
- Add more mayonnaise, to taste, if you like your salad a bit looser.
- If time allows, let the salad sit in the refrigerator overnight so that the flavors can come together. It’s even better the next day!
- Cooking just for two? Cut all of the ingredients in half to prepare a smaller portion. If you’d like to serve a larger crowd, you can easily double or triple all of the ingredients.
More Main Dish Salad Recipes to Try
- Doritos Taco Salad
- Chinese Chicken Salad
- Chicken Caesar Salad
- Seafood Salad
- Southern Chicken and Rice Salad
Best Chicken Salad Recipe
Ingredients
- 4 cups cooked, shredded chicken (such as from a rotisserie chicken)
- ½ cup finely-chopped green onions (white and green parts)
- 1 cup Duke’s mayonnaise, or more to taste
- ÂĽ teaspoon ground black pepper
- ÂĽ teaspoon garlic salt
- ÂĽ 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. Add the mayonnaise mixture to the chicken and stir gently to combine. Gradually add more mayonnaise, if necessary, to reach the desired consistency.
- Cover and refrigerate overnight to allow the flavors to come together.
Notes
- Use a high-quality mayonnaise, since this contributes a lot of flavor to the dish. I prefer Duke’s brand.
- Shredded rotisserie chicken adds a lot of great flavor to the salad, and it’s a nice shortcut.
- If you’re making chicken salad sandwiches, lettuce and/or tomato provide a nice, fresh contrast to the creamy salad.
- Add more mayonnaise, to taste, if you like your salad a bit looser.
- If time allows, let the salad sit in the refrigerator overnight so that the flavors can come together. It’s even better the next day!
- Cooking just for two? Cut all of the ingredients in half to prepare a smaller portion. If you’d like to serve a larger crowd, you can easily double or triple all of the ingredients.
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!