This super creamy Classic Chicken Salad Recipe features precooked chicken, mayonnaise, Dijon, dill and more to create a hearty and flavorful main dish or side. This easy to make salad is a great quick lunch or dinner, and is also an excellent filling for sandwiches, tortilla or lettuce wraps, and garden fresh tomatoes.
When there's leftover chicken in the fridge, one of my favorite recipes to make with it is this incredibly delicious classic chicken salad.
This salad boasts a variety of textures and flavors, from crunchy, chopped celery and green onions, to soft hard boiled eggs and tender chunks of chicken.
The simple creamy dressing, which borrows a lot of inspiration from my Macaroni Salad, gets an added boost of flavor from the tangy Dijon and freshly chopped dill.
One of our favorite ways to enjoy this chicken salad is in a tortilla wrap with added greens, sliced cucumbers, cheese and tomatoes, served with Pickled Red Bell Peppers on the side. This combo also makes a killer sandwich when spread in between two slices of your favorite bread, croissant, or bagel.
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👪Why you'll love it
| Quick and easy: This chicken salad recipe is perfect for lunch and busy nights because it comes together quick and can also be made several hours ahead of time. Protein packed: With 2 cups of chicken and 2 diced hard boiled eggs, this salad offers a hefty serving of protein. Great for leftovers: Cut down on prep time significantly by using leftover chicken. You can also use rotisserie chicken. |
🥘Ingredients
- precooked chicken- diced or shredded; I prefer diced leftover chicken breast
- hard boiled eggs- for added protein, texture, and flavor
- chopped celery- provides a nice crunch and flavor
- chopped green onions- add a subtle onion accent without being too overpowering
- freshly chopped dill- this herb is added for its great aromatic flavor
- light/reduced fat mayonnaise- I like Hellmann's or Duke's; avoid store brand
- Dijon mustard- I use Grey Poupon for an extra kick
- salt & pepper- seasonings for the dressing
- white wine vinegar- just a little is needed to thin the dressing and balance flavors
See recipe card for quantities.
🔪Instructions
- Step 1: Gently mix the chicken, eggs, celery, green onion, and dill.
- Step 2: Make the dressing by whisking the mayo, Dijon, seasonings, and vinegar.
- Step 3: Fold the dressing into the chicken mixture.
- Step 4: Mix to incorporate.
Hint: This chicken salad tastes its best when you allow the flavors to come together. Let it chill in the fridge for at least two hours for best taste.
🥣Substitutions
- Meat - instead of chicken, make the salad with turkey leftovers
- Onion - for a heartier onion taste, use diced red or white onions; these onion options also provide an added crunch
- Mustard - yellow mustard can be used in place of the Dijon for a slightly different flavor profile
📖Variations
- Ranch chicken salad - use bottled ranch dressing instead of mayo, Dijon and vinegar; you may choose to omit the dill with this option
- Dilly chicken salad - add 1 cup of chopped dill pickles to the salad, along with pickle brine instead of the vinegar
- Chicken salad deluxe - add 1 cup of fruit, such as chopped apples, grapes or dried cranberries; for extra crunch, add 2 tablespoons of chopped nuts such as almonds, walnuts, or pecans.
🍽Equipment
- cutting board
- serrated knife
- chef's knife
- egg cooker or small pot with lid
- large mixing bowl
- small mixing bowl
- slotted mixing spoon or salad spoon
- whisk
- measuring cups
- measuring spoons
🍶Storage
Store classic chicken salad for up to 3 days in an airtight container. Keep refrigerated.
Freezing isn't recommended due to the dressing.
💭Top tip
When using precooked chicken, it's best to avoid overcooked meat that's too dry. It won't be as pleasing to eat (it also tends to be very chewy) and will have a harder time absorbing the dressing. Please note that the USDA recommends consuming cooked chicken within 3-4 days, so keep that in mind when using leftovers for this recipe.
🗨️FAQ
A great dressing that isn't too runny and has a balance between cream and acid. This recipe uses mayo, Dijon and vinegar to achieve this. You also want a good crunch in the salad, which is why this recipe has celery.
Keep the veggies to a minimum (as in this recipe) and enjoy the salad within a few days. You can always drain it and add a little more mayo if needed.
Both ways are fine. I prefer chopped (or cubed) because I think it allows for a better distribution of ingredients, but when you use shredded chicken, it absorbs the dressing better (as long as it's not too dry).
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with this Classic Chicken Salad Recipe:
📋Recipe
Classic Chicken Salad Recipe
Equipment
- cutting board
- serrated knife
- chef's knife
- egg cooker or small pot with lid
- large mixing bowl
- small mixing bowl
- slotted mixing spoon or salad spoon
- whisk
- measuring cups
- measuring spoons
Ingredients
- 2 cups precooked chicken diced or shredded
- 2 hard boiled eggs chopped
- 1 cup celery chopped
- ⅓ cup green onions finely chopped
- 1-2 tablespoons fresh dill finely chopped
- ⅔ cup light/reduced fat mayonnaise Hellmann's or Duke's
- 2 tablespoons Dijon mustard may use yellow mustard
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon white wine vinegar
Instructions
- In a large bowl, gently mix the chicken, eggs, celery, green onion, and dill.
- In a separate bowl, whisk together the mayonnaise, mustard, salt, pepper, and vinegar until smooth.
- Fold the dressing into the chicken mixture; mix gently until incorporated.
- The salad can be enjoyed right away, but it tastes best after chilling in the fridge for at least two hours.
- Store leftovers in an airtight container and keep refrigerated. Enjoy within 3 days.
Nellie T. says
This is the BEST chicken salad I've had in a long time! The creamy dressy with the dill is delicious!
Kitchen Ready Betty says
That's my favorite part too. I love dill!
Barbara K says
This recipe is a nice alternative to the every day sandwich. It's both nutritious and sounds delicious. I like the variations mentioned also.
Kitchen Ready Betty says
Yes, we love it in a sandwich, especially wraps.