Best Chicken Salad

Square side shot of a chicken salad sandwich.

5 from 4 votes

A classic, creamy chicken salad made easy with rotisserie chicken and a handful of pantry seasonings. Ready in about 10 minutes, it's perfect for sandwiches, crackers, or lettuce cups. Even better made ahead!

Course Dinner, Lunch

Cuisine American, Southern

Keyword best chicken salad, best chicken salad recipe, classic chicken salad, easy chicken salad, easy chicken salad recipe

Prep Time 10

Chilling Time 2

Total Time 2 10

Servings people

Calories 416kcal

Author Blair Lonergan

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.

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