Let’s be real—most chicken salads are sad. Dry chunks of chicken drowning in mayo, with a few sad celery bits for “crunch.” But this recipe? This is the one that’ll make you forget every mediocre chicken salad you’ve ever suffered through.
It’s creamy, crunchy, tangy, and packed with flavor. And the best part? You don’t need to be a chef to make it.
If you can chop stuff and mix it together, you’re already winning. Ready to upgrade your lunch game? Let’s go.
Why This Chicken Salad Recipe Slaps
This isn’t your grandma’s chicken salad (no offense, Grandma).
The secret? Balance. Creamy mayo and Greek yogurt keep it rich without being heavy, while lemon juice and Dijon mustard add a tangy punch. Celery and red onion give crunch, and fresh herbs make it taste like you actually care about flavor. Plus, it’s stupidly versatile—eat it straight, stuff it in a sandwich, or slap it on crackers.
Boom.
Ingredients You’ll Need
Gather these—no weird, hard-to-find stuff here:
- 2 cups cooked chicken (shredded or diced, rotisserie chicken works great)
- 1/2 cup mayonnaise (or sub Greek yogurt for a lighter option)
- 1/4 cup plain Greek yogurt (adds creaminess without all the mayo)
- 1 tbsp Dijon mustard (trust me, it’s a game-changer)
- 1 tbsp lemon juice (fresh, please—no bottled nonsense)
- 1/2 cup celery, finely diced (for that crunch)
- 1/4 cup red onion, finely diced (soak in cold water for 5 mins if you hate raw onion bite)
- 2 tbsp fresh dill or parsley, chopped (dried herbs in a pinch, but fresh is better)
- Salt and pepper to taste (don’t skip this—season your food, people)
How to Make It (Step-by-Step)
- Prep the chicken. Shred or dice it into bite-sized pieces. Rotisserie chicken? Perfect.
Leftover grilled chicken? Even better.
- Mix the wet stuff. In a big bowl, whisk mayo, Greek yogurt, Dijon, and lemon juice until smooth. Taste it.
Adjust if needed—more lemon for tang, more mustard for kick.
- Add the crunch. Toss in celery, red onion, and herbs. Fold gently—you’re making salad, not mud.
- Combine everything. Add the chicken to the bowl and mix until coated. Don’t overdo it—you want texture, not mush.
- Season. Salt and pepper to taste.
Mix once more. Congrats, you just made chicken salad that doesn’t suck.
How to Store It (So It Doesn’t Turn Gross)
Store this in an airtight container in the fridge for up to 3–4 days. The mayo/yogurt mix keeps it moist, but if it looks watery after a day, give it a stir. Pro tip: If you’re meal-prepping, keep the dressing separate until you’re ready to eat.
Nobody likes soggy chicken salad.
Why This Recipe Is Actually Good for You
Besides tasting amazing, this chicken salad packs some legit benefits. High-protein from the chicken and Greek yogurt keeps you full. Healthy fats from mayo (or avocado mayo if you’re fancy) support brain function. Celery and herbs add fiber and micronutrients. And unlike store-bought versions, you control the ingredients—no weird preservatives or sugar bombs.
Common Mistakes to Avoid
- Over-mixing. You’re not making paste.
Fold gently to keep texture.
- Using dry chicken. Leftover or rotisserie chicken works best. If cooking fresh, don’t overcook it—nobody wants sawdust salad.
- Skipping the acid. Lemon juice or vinegar cuts the richness. Without it, your salad tastes flat.
- Forgetting to season. Taste as you go.
Underseasoned chicken salad is a crime.
Swaps and Alternatives
Feel free to tweak this:
- No mayo? Use all Greek yogurt or mashed avocado.
- Veggie upgrades: Add grapes, apples, or almonds for sweetness and crunch.
- Spice it up: Throw in curry powder or hot sauce for a kick.
- Low-carb? Serve in lettuce wraps or on cucumber slices.
FAQs
Can I use canned chicken?
Technically, yes. But IMO, it’s a last resort. The texture and flavor won’t be as good as fresh or rotisserie chicken.
If you must, rinse and drain it well.
How long does it last in the fridge?
3–4 days max. After that, the mayo starts to get sketchy. FYI, if it smells off, toss it—no one wants food poisoning.
Can I freeze chicken salad?
Hard no.
Mayo and yogurt separate when thawed, leaving you with a watery, grainy mess. Make it fresh or eat it within a few days.
What’s the best bread for a chicken salad sandwich?
Something sturdy—sourdough, croissants, or whole grain. Avoid flimsy white bread unless you enjoy your salad oozing out the sides.
Final Thoughts
This chicken salad recipe is stupidly easy, ridiculously tasty, and endlessly customizable.
It’s the lunch hero you didn’t know you needed. Make it once, and you’ll never go back to sad, dry chicken salads again. Now go forth and mix with confidence.